ARE WAHOO SAFE TO EAT!?!?

[sportfishingusa]

This is something very strange that i have just been told and i dont know how true it is but it came from a very good source.

i called my local fish market today (not a shoprite or foodtown a real fish market) and they get all their fish fresh 5 days a week from fulton in ny.. now i called them to see if i could get some wahoo steaks for my upcoming bbq contest as i know smoked wahoo is out of this world especially with some sportfishingusa love.

when i asked him he said he does not carry it. well being the person i am and what any normal person would say how has had it before...

WHY THE HELL WOULD YOU NOT CARRY WAHOO!!?!?!

well he went on to tell me in lenght that this fish is considered a hystamine fish.. wahoo along with larger bluefish, escolar and some other species all have this stamp on them.. they all have a specific enzyme in them..

what does this enzyme do i asked.

it is a tough enzyme that is in the fishes meat and breaks it down and also causes severe bloating and gas pains..

i said, " chit.. i eat a lot of wahoo and have in the past, present and will in the future and have never heard of nor seen this problem!!"

he said well it is true. he said wahoo has never been a real market fish and needs to be eaten within 12 hours of being on ice...

i know this sounds crazy and i have never heard of it so i asked a little further.

and he went on to tell me that since alot of other fish are becoming harder to target and get fresh from the markets that they are introducing alot of wahoo lately because it is a little cheaper.. (i do not agree as it is not that cheap) and he just would not carry it..


now that i know this i dont know where to get it but continue to call all around in hopes of finding something like it...

if anyone knows any fish with the same textue as wahoo i would love to know.. because i for one can not think of one and i need it by friday night so i can start to get stuff together for my bbq competetion...


any comments, help, or ideas would be greatly appreciated!!

thanks again

vinnie

[Robja]

King mackerel has a similar texture but different color and no where near as good a taste. I have never heard of this enzyme and it has never bothered me. He wasn't refering to mercury was he? Here is a web page on fish advisories here. http://www.epi.state.nc.us/epi/fish/safefish.html

[clt_capt]

Histamine poisoning is possible with any of the scombroid Fish - ie: All Mackerels - including tuna, wahoo, etc.

It comes from not properly icing and cleaning your fish. The fish builds up histamines in their flesh as they decompose. Usually histamine poisoning is not fatal, although I have heard of a few related deaths.

WHAT IS SCOMBROID POISONING?

Scombroid poisoning is a type of foodborne illness caused by the consumption of scombroid and scombroid-like marine fish species that have begun to spoil with the growth of particular types of bacteria. Fish most commonly involved are members of the scombridae family (tunas and mackerels) and a few non-scombridae relatives (bluefish, dolphin or mahi-mahi, and amberjack). A few additional species have been implicated, but they are of less concern because they are not commonly eaten.
The suspect toxin is an elevated level of histamine generated by bacterial breakdown of substances in the muscle protein. 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.
WHAT SHOULD YOU DO TO AVOID SCOMBROID POISONING?

Scombroid poisoning cannot be detected by appearance or taste. Proper handling of fish is the best safeguard. Studies have demonstrated that toxic histamine levels can be generated within less than six to 12 hours exposure without ice or refrigeration.
Potential scombrotoxic fish belong to a particular group of species that have been allowed to spoil. These species always should receive special care in handling and washing and proper icing, refrigeration or immediate freezing to prevent bacterial growth and spoilage.
This problem is of particular concern immediately after catch aboard a commercial or recreational boat. Likewise, the recreational catch lying on a warm dock or beach is prone to histamine production in certain species. The adverse consequence may not be severe, but they are discomforting and alarming enough to warrant somewhat extra care. Prevention is simple and preferable to treatment, which is similar to that used for allergic reactions. Common advice from physicians includes treatments with antihistamines.
WHAT ARE THE SYMPTOMS OF SCOMBROID POISONING?
Symptoms of scombroid poisoning can become evident within just minutes to two hours following consumption. This rapid onset is one reason scombroid poisoning may be reported more often than many other food poisonings that react much slower. Initial signs suggest an allergic response with facial flushing and sweating, burning-peppery taste sensations about the mouth and throat, dizziness, nausea, and headache. These initial symptoms can advance to facial rash, hives, edema, short-term diarrhea and abdominal cramps. Severe cases may blur vision and cause respiratory stress and swelling of the tongue. Symptoms usually last for approximately four to six hours and rarely exceed one to two days.
Symptoms for scombroid poisoning can easily be confused with an allergy or other form of food poisoning, and vise versa. For example, some symptoms for scombroid poisoning are similar to ciguatera, another form of marine fish poisoning. Distinguishing these illnesses can be complicated, particularly around warm water regions.
WHAT IF YOU SUSPECT SCOMBROID POISONING?

• Consult a physician, explaining your concerns, types and amount of food eaten, and when the symptoms began.
• Try to obtain portions of the meal, particularly the suspected fish. These portions must be carefully handled, packaged and frozen to prevent any deterioration.
• Try to verify the species and size of the suspect fish and how it was cooked and handled prior to cooking. Inquire where the fish came from. Knowledge of species, source and prior handling could implicate other forms of food poisoning. Realize that local names for fish and menu listings can be misleading.
• Consult with other professionals in the fields of public health, food safety regulation or academic research, who can better advise your physician. Many physicians are not familiar with scombroid poisoning.

[sportfishingusa]

thanks man.. thats good to know!!

[Ono Noah]

I never heard of the Ono (Wahoo) referred to in this context.

Either way, it tastes too good!!!

[Deep C]

I think they could find something bad in every specie of fish if they look hard enough. Escolar are a nono in my book due to their inability to process fats and have unusually high concentrations of oils in them. Yet they most often are the "white tuna" you will see in sushi places. Kings to me taste like crap but smoked you can make anything taste good...

[Capt Lindsay]

Hey Vinnie,

Just keep up spreading the word that if anyone catches a nice Wahoo, especially a bigger one, that they should ice it carefully and call us when they get back so we can pick it up and perform scientific studies on it.

Whay say?

[sportfishingusa]

i will try that lindsay. lol

maybe it would work out well.

pm me.. want to see how lifes treatin ya!!

[HOLWACHAGOT]

NO FISH IS SAFE WHEN AN ICEWAD...I MEAN TIGHTWAD CATCHES IT. I'll continue grilling the hell out of em.
Holwachagot

[sportfishingusa]

NO FISH IS SAFE WHEN AN ICEWAD...I MEAN TIGHTWAD CATCHES IT. I'll continue grilling the hell out of em.
Holwachagot

totally understood.. but why is it so damn hard to find in the fish markets then?!?!