Histamine in fish and other foods is produced by the decarboxylation of the amino acid histidine and fish species that have high levels of free histidine in their tissues are most likely to develop toxic histamine levels.combrotoxin is most often associated with scombroid fish, especially tuna, skipjack, bonito and mackerel, but other non-scombroid fish, such as sardines, herring, pilchards, marlin and mahi-mahi have been involved in outbreaks of illness. There are also reports that scombrotoxin could occur in salmon species.