![]() So what does this all mean in regards to how safe your fish is to eat? To minimize risk, don’t consume large individuals of these species, and limit your reef predator consumption in general. Even uku to some degree, but possibly less because uku feed at mid depths when they get bigger. Traditionally, big papio, ulua, kahala, kaku, wahanui and kole have been likely ciguatera suspects before roi were introduced to Hawaii. All the roi tested positive for ciguatera, with 25% of the West Hawaii ones and 8% of the Oahu ones at levels unsafe to consume. In yet another survey, published by the Hawaii Dept of Aquatic Resources, divers speared roi in West Hawaii (Big Island) and Oahu, and autopsied them to determine ciguatera level. However, the web is full of references of how “hot” wahanui is. Interestingly, uku (#7) is higher up in the list than wahanui (#9), yet you no longer hear of uku being “hot”. In another publication, the Hawaii Seafood Council refers to a study conducted between 19, listing the top 10 fish species involved in ciquatera poisoning. HAR 13-60.4 Location The West Hawai‘i Regional Fishery Management Area (FMA) extends along the west coast of the Island of Hawaii from Ka Lae, Ka‘ (South Point) to ‘Upolu Point, North Kohala, and from the highwater mark on shore seaward to the limit of the State’s management authority. What’s not clear is the percentage of each species group consumed that didn’t cause a reaction. Surgeonfish (kole, palani, kala) is next, grouper (roi, hapuupuu), and snapper (wahanui, taape, uku, toau) follow. “Jack Fish” caused the highest number of poisonings, and is comprised of papio, ulua and kahala. ![]() This one, by the Hawaii State Dept of Health, grouped species in fairly broad categories, indicating how many of the 736 implicated fish were of a broad species. Since most predator fish, like papio/ulua, kaku, etc, travel anyway, it’s not wise to think fish from one particular area is “safe”.Ī few scientific studies have been conducted in the past decades. ![]() It is believed that the ciguatoxin levels on the reef fluctuate seasonally, and thus, the species that have a reputation to be “hot” may or may not have dangerously high levels depending on whether a bloom is going on. One fish with very high levels of ciquatera, or a slightly tainted fish that pushes the human consumer over the edge, can bring on a very bad experience. Human consumers of tainted fish gradually accumulate enough of the toxin to the point it affects them. Some fish that directly eat the plankton, kole and palani for example, build up dangerous levels of the toxin, and all reef predators that eat the fish that eat the plankton accumulate the toxin. Ciguatera poisoning is caused by ciquatoxin, produced by reef plankton.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |