High-Purine Seafood to Limit with Gout: A Practical Guide

Gout flares are triggered by elevated uric acid from purine metabolism. The following seafood categories are notably high in purines and should be limited or avoided during active gout or for prevention.

High-Purine Finfish

• Anchovies
• Mackerel (especially salted/cured)
• Herring
• Sardines
• Salmon (moderate; wild generally lower than farmed)

High-Purine Shellfish

• Clams
• Mussels
• Oysters
• Sea scallops
• Squid (calamari)
• Crab

Lower-Purine Alternatives (Better Choices)

• White fish: cod, haddock, tilapia, flounder, sole
• Shellfish: shrimp, lobster (moderate purine; occasional small portions often tolerated)
• Canned light tuna (lower than albacore)

Practical Tips

• Limit portions to 3–4 oz cooked.
• Avoid broths, soups, and sauces made from high-purine seafood.
• Stay hydrated; alcohol (especially beer) exacerbates purine effects.
• Pair with vitamin C-rich foods (citrus, bell peppers) which may modestly lower uric acid.

Individual tolerance varies. Work with a rheumatologist or dietitian to personalize your seafood intake while maintaining nutritional adequacy.