Objective The article aimed to discuss the index of histamine for canned fish in relative food standards and regulations, and provide basic data for the revision of the index of histamine for canned fish in GB 7098-2015. Methods Descriptive analyses were conducted for the index of histamine for canned fish in relative food standards and regulations in China and abroad, as well as the histamine fish poisoning (scombrotoxin fish poisoning, SFP) in China. Statistical analyses were conducted for the histamine levels of fish with high histamine contents in canned fish in Guangdong Province, the adult consumers only consumption of canned fish and the reference value of histamine in Guangdong Province. Results China has a maximum level of 1 000 mg/kg for histamine in canned fish (only applies to canned Chub Mackerel, Carangidae and Sardines), which is higher than the histamine limits in the international standard or foreign standards. From 1998 to 2018, a total of 18 cases of SFP were reported in China, with the lowest histamine level of 120 mg/kg and the highest level of 3 820 mg/kg. 136 copies of canned fish samples were collected from the main production areas in Guangdong Province, and the histamine contents ranged from not detected(ND)to 488.8 mg/kg with 3.7% (5/136) exceeding 200 mg/kg and 1.5% (2/136) exceeding 400 mg/kg. Based on 120 g per consumption, which was the P97.5 consumption among canned fish adults consumers only in Guangdong Province and no observed adverse effect level (NOAEL,50 mg), the reference value of histamine in canned fish was 417 mg/kg. Conclusion The current national food safety standard GB 7098-2015 had a high histamine limit value for canned fish, moreover, only a few of fish species were required to determine the histamine levels. To revise the index of histamine in canned fish of the standard, it was suggested to conduct a risk assessment in canned fish with high histamine contents in China.