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Haileys Pistol
- Thread starter blaiz
- Start date
Thread Status: Hello
, There was no answer in this thread for more than 90 days.
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It can take a long time to get an up-to-date response or contact with relevant users.
I believe it's not denatured by cooking at all. Different areas seem to have different fish affected and to greater or lesser extents. Of course once you've had it, you have to be extremely vigilant from then on.
Id be lying to say that I dont worry about ciguatera. Its definately a problem here in hawaii and unfortunately Roi and Kole are not the only ones that have the toxin though they are the usual suspects. Uku have been known to carry the cuguatera toxin and I have a friend who has gotten it twice from Uku. He claims he thinks its because he eats it "philapino style" which basically means NOTHING goes to waste. They eat parts of the guts and stomach and then use the head, collar, and bones to make soup. He said that ever since he started eating uku "haole style" (fillets) he hasnt had a problem.
Cooking vs Raw really doesnt matter as its a toxin not a bacteria so it cant be killed by being cooked or frozen.
Cooking vs Raw really doesnt matter as its a toxin not a bacteria so it cant be killed by being cooked or frozen.
Ciguatera is the correct spelling
Ciguatera can be found in small amounts in fish whether it is cooked or not. It is normally not a problem with most fish, only a few like Roi (Peacock Grouper[Invasive here in HI]) and Kole (Goldring Surgeonfish).
Nice fish Blaiz.
Thanks!
WHere on Oahu do you live? Ive heard the onos are running thick there this time of year.
I know... I tripped out when I read that post! Beginners luck!:blackeye No reel or tag line! I would have paid to see that.
We have some secret spots over here where the BIG onos come in this time of year. The problem is that I dont have a boat anymore and they are pretty remote.