Shellfish & Minimizing Histamine

Discussion in 'Seafood' started by Nicholas, Oct 4, 2015.

  1. Nicholas

    Nicholas Member

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    Any thoughts on the most ideal way to approach shellfish and potential histamines? I don't have access to a fresh fish market so most stuff i can get is shipped a little ways or shipped frozen (even though i live 4hrs. from the Gulf of Mexico). I can get gulf oysters pre-shucked pretty fresh. I'm concerned about shrimp and scallops, though. They invariably always have that mild ammonia smell. I guess most people must flood the shrimp in sauces or fry them because plain they're not so great. Is the histamine build-up related to the shell/peel? Would buying pre-peeled shrimp be better than unpeeled? I wouldn't bother asking except that i love to eat a lot of shellfish.
     
  2. Blossom

    Blossom Moderator

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