uBed for making soup. The meat alone Is uead with a small amount of liquid, 

 and bean past© is usually added as a flavoring agent. 



Percentage of poisoning cases according to method of preparation (fresh fiah 

 only) : 



Although the proportion is as above, one case listed under raw fish can- 

 not be said to have resulted from raw fish alone because both soup and raw 

 fish were eaten at the same time. 



Progress of poisoning: Headache 4.-6 hours after ingestion; lassitude in the 

 arms and legs followed by locoraotory and sensory impairment; pain in the 

 j Joints of the vertebi^e and limbs. Improvement after 12-20 hours. Effects 

 disappear after 2''3 days, leaving a feeling of tiredness. Recovery 2'=5 days 

 later. No vomiting or diarrhea* Symptoms differ in this respect with Yoshio 

 Hiyama's report and puffer poisoning symptoms. H Since the village was an 

 isolated one and did not have facilities for measuring body temperatures, I 

 was unable to investigate fever formation. I have not yet been informed of any 

 cases of death. 



Addenda: 



I. Tradition: According to local fishermen, the poison of this fish originates 

 from two causes. 



1. Only those fish which feed on bottom-dwelling, poisonous crabs, 



chingani . become poisonous. (However, no one has seen or caught any 

 of these crabs) 



2o Only those fish which feed on poisonous seaweed become poisonous. 

 (No one has seen this poisonous seaweed) 



Therefore, only those fish living in areas where poisonous crabs and sea- 

 weed are to be found are poisonous and the others are non-poisonous. Also, 

 for this reason eating viscera will result in poisoning while eating the meat 

 alone will have no effect. Furthermore, those fish Inhabiting shallow places 

 where the currents are weak are non-poisonous irtiile those living in deep lo- 

 calities within swift currents are poisonous. Young fish are non- poisonous 

 but mature fish which are lean and are colored red are poisonous. Although 

 these statements have been made, they are hard to believe. 



II. General observations: Since the foregoing poisoning oaaes nxinber only 39 

 and the poison was not administered experimentally, I cannot draw any con- 

 clusions about these facts. If some observations aT« made with this data as 



a basis, they would be as follows: 



The number of poison cases resulting from eating meat was less than 25 

 percent. However, practically all who ate viscera were poisoned. From this, 

 it may be firmly established that the poison lies within the viscera-, Fur- 

 thermore, all poison cases from this species resulted from mature fish. If 

 young fish are non-poisonous and mature fish are poisonous, as stated by 

 fishermen, it may be that the fish become poioonoua with the development of 



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