<unk>  fish poisoning is a<unk> borne illness that results from eating spoiled (decayed) fish. It is most commonly reported with tuna, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught.<unk>  can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in<unk>  poisoning is a chemical called histamine. Other chemicals have been found in decaying fish flesh, but their association to<unk>  fish poisoning has not been clearly established.
The suspect toxin is an elevated level of histamine generated by bacterial breakdown of histidine in the muscle protein through elevated production of the enzyme histidine decarboxylase. This natural spoilage process is thought to release additional by-products, which cause the toxic effect.  Freezing, cooking, smoking, curing or canning does not destroy the potential toxins.
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Scombrotoxic fish poisoning
Shellfish poisoning
Strychnine poisoning
Gold poisoning
Mushroom poisoning
Black nightshade poisoning