Fish cooking rules and regulations for basic food safety, handling & prep, storage, and more.
Precautions for amberjacks, barracudas, snapper, grouper, and
other carnivorous tropical fish: Carnivorous tropical fish may eat smaller fish that have eaten algae carrying ciguatoxin. Ciguatoxin is a natural toxin produced by microscopic plants living in tropical waters. Ciguatera is a disease caused by eating the fish, which have accumulated levels of ciguatoxin. Larger fish can be thusly more toxic, from eating more fish that have this toxin. Ciguatoxin is not destroyed by cooking. Mussels, clams and oysters are also susceptible. Avoid eating viscera including liver, intestines and roe of all tropical fish. Symptoms include:
Remember these are only guidelines or basic information. Contact your local extension service for more detailed information or the latest recommendations, or a seafood governmental agency. Wanting
more information on the web about the above topic? Check out these
online resources for more info on ciguatoxin, other toxins and
parasites: All
about seafood safey, including various fish poisoning, toxins
and parasites, from the Seafood Network Information Center, University
of California, Davis:
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More Fish Preparation Guidelines: Basic food handling safety and preperation guidelines. Precautions for amberjacks, barracuda and other carnivorous fish (ciguatoxin). Fish purchasing guidelines (for finfish, mollusks and crustaceans). Refrigerated storage for fish and shellfish. Storage times for frozen and canned fish and shellfish. |
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