Which fish are most commonly associated with Scombroid Fish Poisoning?

Scombroid Fish Poisoning is primarily linked to the consumption of certain species of fish that produce high levels of histamine when they are improperly stored after being caught. Tuna and mackerel are among the most commonly affected fish in this regard because they are rich in the amino acid histidine, which can be converted to histamine by bacteria if the fish is not kept at appropriate temperatures.

When these fish start to spoil, the levels of histamine can reach a point where they cause food poisoning symptoms in humans upon ingestion. Symptoms include flushing, headache, dizziness, and gastrointestinal issues. This condition can often be mistaken for an allergic reaction but is actually the result of consuming fish that have not been handled or stored correctly.

Other fish, such as trout, herring, and cod, do not have the same level of histidine and are thus not typically associated with Scombroid Fish Poisoning in the same way. This distinct association highlights the importance of proper fish storage and handling to prevent foodborne illnesses.