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When my daughters were in elementary school I bought frozen, breaded fish for sandwiches. I cooked the fish as directed and put it in buns. The kids took one bite, cried 'Yuk!" and put their sandwiches back on their plates. Because I did not want to waste money I ate one of the sandwiches. Was I sorry!
An hour later my face was red, my skin was itching, and giant hives appeared on my thighs. One hive covered my entire thigh and I had an equally large one on my back. This was scary. I called my husband, who was a medical resident at the time, and told him I was his emergency. He recognized the symptoms right away and said I had Scombroid Poisoning.
This poisoning is the result of eating fish that was improperly frozen after it was caught or a break in refrigeration. According to the Dr. Weil website, symptoms appear right after eating "and can include flushing, hives, itching, nausea, vomiting, diarrhea, and in severe cases, breathing problems."
My husband warned me about hives developing in my throat and this is exactly what happened. When I started gagging I realized my throat was closing up. I called my husband again and he rushed home and gave me shot. I also called a friend, who was a nurse, and went to her house for the afternoon.
The "Dermatology Online Journal" describes the poisoning in a website article, "Flushing Associated with Scombroid Fish Poisoning" by Marta Ferran, MD and Mireia Yebenes, MD. The authors think "Scombroid poisoning, also known as histamine fish poisoning, is nowadays the most common form of fish toxicity." It is associated with fish in the scombroid family: tuna (including canned), bonita, mackerel, and albacore.
The US Food and Drug Administration has identified other fish "most likely to cause scombrotoxin poisoning" and they include Amberjack, Bluefish, Bonito, Herring, Jacks, Mackerels, Mahi Mahi, Marlin, Shad, Sardines, and Wahoo.
Consumers need to understand that cooking does not destory the toxin. According to the Ice Your fish website, freezing does not destroy the toxin either. Unfortunately, you have no way of knowing if the fish was improperly frozen when it was caught, if the truck refrigeration system broke down, or if the store freezer is set to the right temperature.
Decades later I developed Scombroid Fish Poisoning again. Though I recognized the symptoms and took antihistamine medication, the hives lasted for three weeks. I was miserable. Thankfully, this toxic reaction to fish is relatively uncommon in America. According to the WebMD website, it makes up only five percent of food-borne disease. But the website goes on to say the reaction to bad fish is probably underreported.
You can avoid this poisoning. Ask the meat/fish department manager if the fish has ever been frozen. Many grocery stores receive fish in a frozen state, put it out frozen, and let it defrost in the case. This fish cannot be refrozen. Before you buy frozen fish check the expiration date. What kind of fish is it? Is the product from a reliable company? Few people develop Scombroid Fish Poisoning but, believe me, you do not want to be one of them!
Harriet Hodgson has been an independent journalist for decades. Before she became a health and wellness writer she was a food writer for a local magazine. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.
Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing prompts. Hodgson is a monthly columnist for "Caregiving in America" magazine. Please visit her website and learn more about this busy author and grandmother.
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When my daughters were in elementary school I bought frozen, breaded fish for sandwiches. I cooked the fish as directed and put it in buns. The kids took one bite, cried 'Yuk!" and put their sandwiches back on their plates. Because I did not want to waste money I ate one of the sandwiches. Was I sorry!
An hour later my face was red, my skin was itching, and giant hives appeared on my thighs. One hive covered my entire thigh and I had an equally large one on my back. This was scary. I called my husband, who was a medical resident at the time, and told him I was his emergency. He recognized the symptoms right away and said I had Scombroid Poisoning.
This poisoning is the result of eating fish that was improperly frozen after it was caught or a break in refrigeration. According to the Dr. Weil website, symptoms appear right after eating "and can include flushing, hives, itching, nausea, vomiting, diarrhea, and in severe cases, breathing problems."
My husband warned me about hives developing in my throat and this is exactly what happened. When I started gagging I realized my throat was closing up. I called my husband again and he rushed home and gave me shot. I also called a friend, who was a nurse, and went to her house for the afternoon.
The "Dermatology Online Journal" describes the poisoning in a website article, "Flushing Associated with Scombroid Fish Poisoning" by Marta Ferran, MD and Mireia Yebenes, MD. The authors think "Scombroid poisoning, also known as histamine fish poisoning, is nowadays the most common form of fish toxicity." It is associated with fish in the scombroid family: tuna (including canned), bonita, mackerel, and albacore.
The US Food and Drug Administration has identified other fish "most likely to cause scombrotoxin poisoning" and they include Amberjack, Bluefish, Bonito, Herring, Jacks, Mackerels, Mahi Mahi, Marlin, Shad, Sardines, and Wahoo.
Consumers need to understand that cooking does not destory the toxin. According to the Ice Your fish website, freezing does not destroy the toxin either. Unfortunately, you have no way of knowing if the fish was improperly frozen when it was caught, if the truck refrigeration system broke down, or if the store freezer is set to the right temperature.
Decades later I developed Scombroid Fish Poisoning again. Though I recognized the symptoms and took antihistamine medication, the hives lasted for three weeks. I was miserable. Thankfully, this toxic reaction to fish is relatively uncommon in America. According to the WebMD website, it makes up only five percent of food-borne disease. But the website goes on to say the reaction to bad fish is probably underreported.
You can avoid this poisoning. Ask the meat/fish department manager if the fish has ever been frozen. Many grocery stores receive fish in a frozen state, put it out frozen, and let it defrost in the case. This fish cannot be refrozen. Before you buy frozen fish check the expiration date. What kind of fish is it? Is the product from a reliable company? Few people develop Scombroid Fish Poisoning but, believe me, you do not want to be one of them!
Copyright 2010 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been an independent journalist for decades. Before she became a health and wellness writer she was a food writer for a local magazine. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.
Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing prompts. Hodgson is a monthly columnist for "Caregiving in America" magazine. Please visit her website and learn more about this busy author and grandmother.
Whats On My YouTube Today?
Early Bird Fishing in Bonita Springs
Here Are A Few Items From Amazon You Might Be Interested In.
Items recently purchased on this site:
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