Healthcare providers counsel people that have gout to prevent fish like scallops. Other fish in purines include sardines, mackerel, herring, anchovies, codfish, trout, and haddock. Better options are ham, fish, poultry, salmon, and crab since they will have lower purine content material. A person’s total seafood intake should be no further than six to eight ounces per day. People with gout can enjoy scallops as an occasional indulgence but in case opt for a less problematic delicacy in case their flareups increase.