In general, the consumption of green skinned red meat fish is prone to histamine poisoning. Histamine poisoning is an allergic food poisoning caused by consuming unfresh or spoiled red meat fish with green skin. Common red meat fish with green skin include mackerel, tuna, swordfish, mackerel and sardines. These fish contain more histidine, when the fish is not fresh or spoiled, marinated insufficiently, it is easy to produce decarboxylase enzyme, so that histidine decarboxylation to produce histamine, thus causing histamine poisoning after human consumption. Patients with histamine poisoning mainly have symptoms such as flushing, dizziness, headache, rapid heartbeat, rapid breathing, chest tightness, lowered blood pressure, etc. A few patients may also have symptoms of asthma. Patients can take antihistamines such as Benzpheniramine Hydrochloride Tablets and Chlorpheniramine Maleate Tablets under the guidance of a doctor to relieve the symptoms. It is recommended to consume fresh and fully cooked fish in daily life and seek medical treatment when allergic symptoms occur.