During a summer BBQ, I experienced a bizarre and alarming event that I would never have foreseen. I found myself suffering from a severe reaction to fish, and what I later learned was a type of poisoning linked to improper handling of seafood.
To accommodate a guest with a severe fish allergy, I decided to cook the fish indoors rather than on the grill outside, where my partner, Mark, was grilling burgers and hot dogs. As I savored the delicious tuna fillets, which my friend Sarah had gifted us from her husband’s fishing trip, I consumed about half of one of the larger fillets—around four ounces—before Mark joined me at the table. I even offered some of the smaller fillets to my young daughter and Sarah’s wife, but they both opted for hot dogs instead.
About fifteen minutes after eating the fish, as I sat down with the remnants of my meal and a cob of corn, an intense wave of heat enveloped me. Being a redhead, I’m no stranger to blushing, yet this sensation felt incredibly different. My skin felt like it was ablaze. My heart raced, and I experienced a throbbing headache, coupled with a sudden urge to either fight or flee.
Mark glanced at me with concern, pulling down his sunglasses. “Are you alright? You’re as red as… I’ve never seen you look that color before.” My friends shared his concern.
“Actually, no,” I admitted, feeling alarmed.
I hurried into the kitchen, with Mark and two friends following closely behind. “Is it an allergic reaction?” Sarah, the friend with the fish allergy, asked. “Do you have any Benadryl?”
“Right, Benadryl. That might help,” I muttered, rummaging through the medicine cabinet and taking a 25 mg dose.
“Maybe you should take another? And then head to the hospital?” Mark suggested, eyeing me worriedly. Our friends nodded in agreement.
I sighed and took another capsule. “Is it really that serious?”
“Um, your eyes are completely bloodshot,” Mark remarked. “And your skin seems to be transitioning from red to purple.”
With that, they escorted me to the hospital, where a triage nurse took one look and remarked, “That’s a really bad sunburn.”
I quickly corrected her, “It’s not sunburn. I haven’t been in the sun for more than an hour today, and I always apply sunscreen.”
After gathering my medical history and vital signs, they discovered my pulse was rapid and my blood pressure alarmingly high. The nurse practitioner informed me, “One of the medications you’re on can increase sun sensitivity.”
“I’m aware; I’ve been on and off it for years. I’m very cautious.”
The emergency room was surprisingly quiet, and I was swiftly taken to a room. Moments later, the physician entered and listened to my symptoms: severe flushing that started shortly after consuming the fish, a headache, heightened agitation, and now, an unexpected bout of diarrhea.
“You have scombroid poisoning,” he diagnosed without hesitation. He explained that he sees this condition about once or twice a year, particularly in individuals consuming fish not commercially caught or processed. This type of poisoning, also known as histamine fish poisoning, occurs when certain fish are not adequately refrigerated, allowing bacteria to produce excess histamine.
The most commonly affected fish include tuna, mackerel, and bonito, but species like mahi mahi and marlin can also cause similar reactions. While my severe symptoms were rare, the doctor noted that many cases likely go unreported. Neither my daughter nor Sarah experienced any symptoms, possibly due to them consuming different pieces of fish or being less susceptible.
According to poison control, typical symptoms of scombroid poisoning include rash, diarrhea, facial flushing, sweating, headaches, and sometimes heart palpitations. The doctor administered IV medications, monitored my condition to ensure the flushing subsided, and sent me home with instructions to continue taking Benadryl until I felt better.
Despite this experience, my love for sushi and poke remains. I’ve developed a newfound respect for those involved in the fishing and seafood processing industries, who work hard to maintain proper food safety standards. I look forward to diving back into my sushi cravings as soon as possible.
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Summary:
In this recounting of a summer BBQ gone wrong, I experienced a serious reaction after consuming improperly handled fish, leading to a diagnosis of scombroid poisoning. Despite the alarming symptoms and a trip to the hospital, my love for seafood remains intact, alongside a deeper appreciation for food safety practices.
Keyphrase: scombroid poisoning
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