These include the spiny-finned fish of the family known as Scombridae . Not all humans respond to the toxin.
Cooking kills bacteria, but toxins remain in the tissues and can be eaten.
Susceptible fish include albacore, amberjack, anchovy, Australian salmon, bluefish, bonito, kahawai, herring, mackerel, mahi-mahi, needlefish, saury, sardine, skipjack, wahoo, and yellowfin tuna. Affected fish may have a metallic or peppery taste. Other symptoms may be itching, hives, burning sensation in the mouth, fever, and a sensation of the heart pounding. Severe reactions include dropping blood pressure, racing heart, and wheezing. Consult your doctor about treatment with available medications.