These species should always receive special care in handling, washing, and proper icing, refrigeration or immediate freezing to prevent bacterial growth and spoilage. Studies have demonstrated toxic histamine levels can be generated within less than 6 to 12 hours exposure without ice or refrigeration. This problem is of particular concern immediately after catch aboard a commercial or recreational boat. Likewise, the recreational catch lying on a warm dock or beach is prone to histamine production in certain species. The adverse consequence is not severe, but discomforting and alarming enough to warrant a little extra care.
Prevention is simple and preferable to treatment which is similar as used for allergic reactions.
Common advice from physicians includes treatments with antihistamines. This document is SGEF-12, a series of the Florida Sea Grant Program, Florida Cooperative Extension Service, Food Science and Human Nutrition, University of Florida. Brochure by Dr. W. Steve Otwell, Seafood Specialist, Food Science and Human Nutrition Dept.