Fishes and Shellfishes Low in Histidine (61st - 80th) (per 100 g edible portion)

• Carp (cultured, raw)
  
  590 mg
• Bastard halibut (cultured, raw)
  
  590 mg
• Striped mullet (raw)
  
  590 mg
• Conger pike (raw)
  
  620 mg
• Rainbow trout (cultured in freshwater, raw)
  
  670 mg
• Gizzard shad (raw)
  
  690 mg
• Spanish mackerel (raw)
  
  720 mg
• Chum salmon (sujiko)
  
  820 mg
• Horse mackerel (raw)
  
  860 mg
• Japanese anchovy (raw)
  
  910 mg
• Japanese pilchard (raw)
  
  1000 mg
• Big-eye sardine (raw)
  
  1100 mg
• Shirasuboshi (semi-dried)
  
  1100 mg
• Chum salmon (raw)
  
  1100 mg
• Flying fish (raw)
  
  1100 mg
• Pacific saury (raw)
  
  1200 mg
• Mackerel (raw)
  
  1300 mg
• Yellowtail (young, cultured, raw)
  
  1500 mg
• Yellowtail (mature, raw)
  
  1700 mg
• Bluefin tuna (fatty meat, raw)
  
  1700 mg