We do have substantial number of customers with histamine intolerance or sensitivity that report good results eating our seafood. While we don't want to be in a position of giving individual health advice as each person is unique, we do think our seafood has the best chances of being a good option if you have histamine intolerance. We immediately bleed and chill our fish before delivering to the processor. These steps help reduce histamine formation. Rapid processing, flash freezing, and vacuum-sealing techniques are used and all help prevent histamine production. We keep our seafood frozen until it reaches you and this also contributes to preventing histamine formation. When you're ready to prepare a seafood dish, rapid thawing immediately before cooking can help insure that the seafood has the lowest histamine levels possible. Smoked fish does require thawing and should be avoided if histamines are a concern. For more information on histamines, click here to read an article.  If you would like to be added to our histamine email group, we can email you to notify you immediately after we receive shipments of seafood in our Montana warehouse if you would like us to ship the freshest possible seafood directly to you. Click here to sign up for that.