What is fish poisoning?
At certain times of the year, various species of fish and shellfish contain poisonous biotoxins, even if well cooked. Fish–groupers, barracudas, snappers, jacks, mackerel, and triggerfish–causing ciguatera fish poisoning should always be avoided, according to the Centers for Disease Control and Prevention (CDC). Other types of fish which may contain the toxin at unpredictable times include sea bass, and a wide range of tropical reef and warm-water fish. The risk of ciguatera poisoning exists in all tropical and subtropical waters of the West Indies, the Pacific Ocean, and the Indian Ocean, where these reef fish are eaten. Two other forms of poisoning can occur from naturally occurring toxins in fish: tetrodotoxin, sometimes called pufferfish poisoning or fugu poisoning, and scombroid poisoning.
