Does cooking fish destroy the Scombroid toxin?

Cooking fish does not destroy the Scombroid toxin because this toxin is produced by specific bacteria when fish, particularly certain species such as tuna and mackerel, are improperly stored at temperatures that allow for bacterial growth and the subsequent conversion of histidine to histamine. Once the histamine is produced, it remains stable and is not eliminated by cooking. Therefore, even though cooking may kill the bacteria present, it does not neutralize the toxins that have already been formed. This is why it’s crucial to practice proper fish handling and storage techniques to prevent the development of Scombroid poisoning. Maintaining appropriate refrigeration temperatures from the moment of catch until preparation is key to preventing the formation of the toxin in the first place.