Chemical characterisation, biogenic amines contents, and identification of fish species in cod and escolar steaks, and salted escolar roe products

► Cod, escolar and salted escolar roe products showed satisfactory bacterial quality. ► Histamine content in all samples was below 5.0 mg/100 g USFDA guideline. ► Nine histamine-forming isolates were weak histamine-formers. ► 31.6% of cod steaks were identified as oilfish and Greenland halibut.