Fresh fish with high concentrations of histidine are the main contributors to histamine risk. From 2010 to 2012, a monitoring plan for fresh fish with high concentrations of histidine was carried out. Sampling was established according to consumption data. It took into account both seasonal and regional distribution, in order to be representative of consumer exposure. Mean histamine concentrations showed little differences between sampled fresh fish. Probabilities of exceeding the regulatory limits or concentrations that have a known impact on consumer health appeared to be better indicators of food safety and

quality. The species that most contributed to consumer exposure, with high concentrations of histamine, was chilled tuna. In addition, the 2015 results, obtained from a smaller sample, show there is greater uncertainty regarding the indicators, and possible changes in consumer exposure can thus no longer be estimated.