Is barracuda high in low fermentation?

Watch for

• Ciguatoxin is not destroyed by cooking, and that is the entire point.It survives grilling, frying, boiling, freezing, smoking, salting, drying and marinating, it has no taste or smell, and it does not change the look of the flesh. A ciguatoxic barracuda is indistinguishable from a safe one at every stage between the water and the plate
• The toxin originates with Gambierdiscus, a dinoflagellate that grows on reef algae and dead coral.Grazing fish take it in, predators eat the grazers, and it biomagnifies upward. Barracuda sits at the top of that chain, which is why size is the practical rule of thumb: an older, heavier barracuda has spent longer accumulating, and large reef predators are the ones public health advice tells you to avoid
• Do not substitute another reef predator and think the problem is solved.Grouper, snapper, amberjack, moray eel and hogfish carry ciguatoxin through the same mechanism. The alternatives that genuinely sidestep it are non-reef fish: farmed salmon and trout, freshwater tilapia, cold-water whitefish
• The symptom that identifies it is sensory, not digestive.After a day or two of vomiting, diarrhoea and cramps, ciguatera turns neurological, and its signature is cold allodynia, where cool water or a cold glass registers as burning or electric pain. Numbness, tingling and itching go with it, and while the gut phase clears in a few days the nerve symptoms can run for weeks to many months and recur
• Recovery has a diet attached to it.Guidance for people who have had ciguatera is to avoid reef fish, fish sauces, shellfish, nuts and nut oils, caffeine and alcohol for months afterwards, because those can provoke a relapse of symptoms without any new exposure to the toxin
• Separately from all of that, histamine and tyramine both grade moderate (C), the ordinary handling-driven amine load of an oily-fleshed fish.Not vegan or vegetarian