What is the intoxication caused by histamine poison from fish when not refrigerated immediately after being caught?

Scombroid poisoning occurs as a result of consuming fish that has not been properly refrigerated after being caught, particularly certain types of fish such as tuna, mackerel, and mahi-mahi. When these fish are not kept at the appropriate temperature, bacteria can convert histidine — a naturally occurring amino acid in the fish — into histamine. Histamine is a toxic substance that can lead to symptoms such as flushing, rash, headache, and gastrointestinal distress when ingested.

Understanding this, it is crucial for fish to be refrigerated promptly to prevent the growth of bacteria that cause histamine production. This is particularly important in the culinary and food service industries, where proper storage practices are fundamental in ensuring food safety and preventing foodborne illnesses.