Shellfish pose one of the greatest health risks due to the vibrio pathogens found in some types of oysters, clams and mussels. Caution should be exercised serving any type of raw or cooked shellfish to the elderly, children, pregnant women or persons with immune system disorders. Certain types of ocean fish carry ciguatoxin, a poison found in reefs and algae that is ingested by the fish. If the fish are not kept properly frozen, the toxin will remain in the fish and cannot be killed by any means of cooking. Some of the types of fish known to carry ciguatoxin include snapper, grouper, barracuda, mahi-mahi and amberjack.
Nouveau cuisine is especially risky in terms of foodborne illnesses.
Searing cooks the outside, but sometimes leaves the inside of the fish virtually raw, leaving pathogens unaffected. A common misconception is that the acidity in the lime juice rids the fish of bacteria. Untrue, according to parasitologists. Fry in oil at 375 degrees for at least 10 minutes. For food safety, make sure that you purchase your fish and shellfish from approved sources.