Table 4„-° A list, by months or occurrence, of the recorded fish poisoning cases in the Caribbean Area 



Species of fish responsible 



Number of Sphyraena Seriola Scomberomorus Epinephelus 



Month Outbreaks barracuda falcata cavalla Caranx spp„ morio unknown 



OOO 00 



2 1 2 



! 



I 10 



2 1 



! 



10 I 



2 



i I 2 



10 I 



I 1* 







* This case involving i5 individuals was reported caused by an assortment of fish consisting of 



AMBER JACK, KING MACKEREL, AND SNAPPER. 



Size of Fish as a Factor in Poisoning 



Numerous investigators believed that the size of the fish is an 

 important factor in poisoning „ Large fish are supposedly more toxic than 

 small fish of the same species « Some authorities believe that small fish 

 are never toxic » There is little dependable information regarding the role 

 of the size of the fish in poisoningo Most of the outbreaks recorded in the 

 literature^ however, have been due to large fisho Walker (1922) reported one 

 outbreak caused by a small (3 lbo) barracuda „ 



Nature of the Poison 



The poisonous substance responsible for fish poisoning has been 

 described as an alkaloid (a toxalbumin), however, a thorough search of the 

 literature does not reveal any data to uphold this view The available data 

 regarding the causal agent of Ciguatera does indicate that the toxic substance 

 is very thermostable,, In the outbreak reported by O'Neill (1938) the flesh 

 of the fish proved to be toxic after having been broiled for 20 minutes and 

 then baked in an oven for 2^ hours o 



It has been suggested that there is a correlation between toxicity 

 and the length of time between catching and cooking of the fisho Here again, 

 no relevant data has been presented to uphold this view c In the outbreaks 

 reported by Gregory (1925) , the yellow jacks responsible for the poisonings 

 were cooked immediately after they were caught <> 



10 



