Food poisoning from fish is classified into ciguatera and scombroid types. Ciguatera poisoning is caused by eating fish that have already ingested the poison and scombroid poisoning occurs when a substance such as histamine is produced in the fish's body after it is already dead. The following steps will show store fish to prevent food poisoning.
Instructions
1. Limit your intake of top predators in tropical waters to prevent ciguatera poisoning. Poisons also tend to accumulate as you go up the food chain, and poisonous plants and animals are especially common in coral reefs. Fish that commonly carry poisons include amberjack, barracuda, grouper, king mackerel, moray eel and snapper.
2. Clean fish promptly after they die to prevent scombroid poisoning. If a fish dies on the stringer, you should clean it on the spot and pack it in ice instead of waiting until you get home. Histamine will begin accumulating as soon as the fish dies.
3. Remove the internal organs of fish as quickly as possible to prevent ciguatera poisoning. This is where ingested poisons will tend to concentrate and you should never eat the internal organs of a fish.
4. Store fish separately from other foods and wash all utensils in soap with a scouring pad. Seal the fish in an airtight plastic bag if possible.
5. Freeze fish or refrigerate promptly if you will not be eating it right away. Use caution when eating fish that has been fermented instead of refrigerated such as anchovies, mahi-mahi, sardines and tuna.
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