
Scombroid fish poisoning (SFP), the most common fish-related illness worldwide, is a histamine response caused by the heat stable toxin histamine.[1] Scombroid or histamine food poisoning (scombrotoxism, scombroid ichthyotoxicosis) is a foodborne illness resulting from ingestion of Scombroidea fish (tuna, mackerel, albacore, bonito) or non-scombroid fish (mahimahi, amberjack, bluefish, herring, anchovies, sardines) undergoing bacterial