Fish varies enormously in purine content; choose low-purine white fish and avoid high-purine varieties like sardines and anchovies.
Good
Low-purine fish (cod, tilapia, sole) provide lean protein and anti-inflammatory omega-3s. Boiling reduces purine content by up to 41%.
Bad
High-purine fish (anchovies, sardines, mackerel, tuna) can sharply raise uric acid. Pairing any fish with alcohol or sugary drinks compounds flare risk.
AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.