Ever seen someone develop flushing, hives, a pounding headache, or even wheeze soon after eating fish—and everyone assumes it’s a “fish allergy”? In this episode, we unpack Histamine (Scombroid) Fish Poisoning, a common and often mislabelled cause of allergy-like reactions after eating fish such as tuna, mackerel, mahi-mahi, sardines, anchovies, and bonito.
You’ll learn why it happens (histamine build-up from improper chilling/handling), how fast symptoms start, and the key clinical clues that help you tell scombroid vs true IgE-mediated fish allergy. We cover typical features like flushing, urticaria, burning/peppery taste, nausea/diarrhoea, palpitations, dizziness, and when to worry about more severe symptoms. We’ll also walk through first-aid at home, when to seek urgent care, and the evidence-based treatment—including why antihistamines usually help quickly and why adrenaline isn’t always necessary (but may be used if there’s genuine anaphylaxis or uncertainty).
Finally, we zoom out to prevention: what safe storage looks like, what to do with leftovers, why multiple people getting ill after the same meal is a big clue, and how to avoid unnecessary lifelong “fish allergy” labels.
Perfect for parents, clinicians, and anyone who loves fish and wants the facts—fast, practical, and myth-busting.
Source:
Feng, C., Teuber, S. and Gershwin, M.E. (2016) ‘Histamine (Scombroid) Fish Poisoning: a Comprehensive Review’, Clinical Reviews in Allergy & Immunology, 50, pp. 64–69. doi:10.1007/s12016-015-8467-x.
🎧 Listen now on Apple Podcasts, Spotify, Amazon Music, and YouTube
Disclaimer: The information shared in this podcast and on this website is not intended to replace professional medical advice, diagnosis, or treatment. Always consult your doctor or a qualified healthcare provider with any questions you may have about a medical condition. Please don't ignore or delay seeking medical advice based on content from this podcast or website.
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