Appendix C: Fish with Thiaminase
Fish with thiaminase should be stored separately from other recipe ingredients, or cooked to destroy thiaminase. Overview of oily fish commonly used to EPA/DHA and Vitamin D content: Sardines: Scaly sardines (harengula jaguana) contain thiaminase, but no data is known about the sardine species that are typically used for canning or purchased as whole sardines […]