Fish Sauce
Fish sauce is a fermented condiment that is very high in sodium and can contain elevated histamine levels — FDA's decomposition guideline is 50 mg/kg, and many commercial fish sauces exceed this. People with histamine intolerance, mast cell disorders, or fish allergies should avoid it.
What it is
Fermented liquid extracted from salted fish (typically anchovies); a foundational umami ingredient in Southeast Asian cuisine.
Adds salty, savory, umami flavor to dishes; a primary seasoning in Vietnamese, Thai, and Filipino cooking.
Why it's flagged
- very high sodium
- high histamine — risk for histamine-intolerant individuals
- fish allergen
- may contain MSG/sugar
What regulators actually say
"FDA has set a decomposition level of 50 mg/kg for histamine in fish sauce"
"Histamine (scombrotoxin) is a toxin formed in fish products — concern for fermented fish products"
Regulatory status
United States — FDA
FDA decomposition limit 50 mg/kg histamine for fish sauce; ingredients GRAS
European Union — EFSA
Permitted food; histamine limits apply
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