[Argoanaut Diver]

Dear Coadavid,
To the best of my knowledge, a "gut shot" fish is no less edible than any other shot with the following caveats: One - if fecal contamination of the meat is an issue, time and temperature are important. A fish speared in the Caribbean is more likely to spoil than one shot in colder,more northern climes. If the fish is rinsed quickly: (within an hour), cooled properly on ice
and any discolored meat trimmed, I see no reason why the fish cannot be eaten after proper cooking. If water temperatures are in the 40s (F) and if the outside temperature is below 50 degrees, you may wait an hour longer to thoroughly rinse the body cavity of the fish after cleaning. If you are eating raw fish, then this is more of an issue and personal knowledge or even better, local knowledge of what is acceptable should be your guide. This has been my experience over the years.
Hope this helps,
Argo - (Craig)