Yes, that is called scombroid poisoning and it's not limited to bonito. Any scombroid species (tuna, swordfish, albacore, mackrel, jacks, mahi mahi, etc.) can give you this. The liklihood and severity increases the longer the fish is out of the water. This is why I prepare sashimi right on the boat. BTW, it's caused by bacteria that produce histamines; searing the meat will not have any effect, but I've always wondered if a dose of sudofed would.

In reply to Re: Re: Re: On sushi: by earthboundmisfit
in thread On sushi: by jcwren

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