not destroy the chemical, so buy your fish from a good source.
Is caused by ciguatoxins, which are produced by
tiny sea plants called dinoflagellates.
Is usually found in
tropical reef fish (such as barracuda) that kill other fish. But it may be
found in grouper, sea bass, snapper, mullet, and other fish living in tropical
waters. Common locations for these fish are the reefs surrounding Hawaii, the
Virgin Islands, Puerto Rico, and Guam and other South Pacific
Causes symptoms within a few minutes to 30 hours. Symptoms
include nausea, vomiting, diarrhea, cramps, excessive sweating, headache, and
muscle aches. A feeling of burning and "pins and needles" as well as weakness,
itching, and dizziness can occur. You may also experience unusual taste
sensations, nightmares, and hallucinations. Symptoms usually are over in 1 to 4
Cooking does not destroy the toxins, so buy your fish from a
Is caused by a dinoflagellate, although not the
same one that causes ciguatera poisoning. These dinoflagellates have a
red-brown color and in large numbers can cause a red streak called "red tide"
in the ocean.
Is usually found in shellfish in colder coastal
waters, such as the Pacific Northwest and New England. Shellfish that have
caused the condition include mussels, cockles, clams, scallops, oysters, crabs,
Usually causes symptoms within 2 hours of eating the
shellfish, although symptoms may occur within 15 minutes or after as long as 10
hours. Symptoms usually begin with numbness or tingling in the face, arms, and
legs, followed by headache, dizziness, nausea, and loss of coordination.
Symptoms are usually mild, although severe symptoms have occurred.
Cooking does not destroy the toxins, so buy your fish from a good