Histamine accumulation is a persistent food-safety and quality challenge in fish sauce and fishery brines, as well as soy sauce, beer, wine, cider, perry, sake, kombucha, kefir and many other fermented beverages. Exceedances can trigger product holds or market barriers; for example, EU criteria set sampling plans and maximum levels for some products. Traditional levers—starter selection, storage modifications, enzymatic degradation, electrodialysis, or post-hoc analytics—either do not remove histamine already formed, risk sensory impacts, add cost/complexity, or are hard to retrofit at scale. A practical, “in-process” removal step that preserves flavor and line speed is missing.