Spain Flags Histamine Risk in Moroccan Frozen Mackerel
Ten days after a batch of Moroccan mackerel was rejected in Latvia, Spain has also reported histamine in frozen fish from Morocco. The new European notification, registered on 12 November, cites a serious health risk.
Spanish authorities submitted the new alert to the European food alert system RASFF, under reference 2026.10058. It concerns frozen mackerel of the species Scomber colias, originating from Morocco. The risk is classified as “serious” by the European network, which registered the case in the “information for attention” category.
On Bladi.net : Latvia intercepts Moroccan mackerel with histamine levels nearly eight times the limit
The previous alert in Latvia dates back to 2 November. Veterinary services intercepted a batch of Moroccan mackerel at the border with excessive histamine concentrations. Tests revealed, among other findings, a level of 1,518 mg/kg in one sample, nearly eight times the regulatory threshold applied during the inspection.
The two alerts fall under different procedures. In Latvia, the fish were rejected before being sold. This time, Spain issued a notification to inform other European states of the detected risk. No product recalls from stores are mentioned.
On Bladi.net : Spain Destroys Moroccan Surimi in Third Food Safety Alert in Nine Days
Histamine forms in mackerel, tuna and sardines, among other fish, when storage conditions encourage the growth of certain bacteria. Once present, it withstands both cooking and freezing. Consuming excessive amounts can cause flushing, headaches, nausea or digestive problems, sometimes soon after a meal.
