How to Remove Toxins from Mackerel Tuna? Master the Correct Handling Method for Safer Eating

The blood of mackerel tuna is highly toxic, and many people experience allergic reactions after eating it, so when consuming this fish, its internal organs and blood must be thoroughly removed before it is safe to eat. So how do you remove toxins from mackerel tuna?

How to Remove Toxins from Mackerel Tuna?

After washing the mackerel tuna clean, soak it in water for about 3 hours to draw out the blood from its body; you can also cut it into sections before soaking to shorten the soaking time. The flesh of mackerel tuna contains no toxin; the toxin is in its blood.

How do you counteract the poison of mackerel tuna?

The cause of poisoning is histamine contained in blue-skinned red-fleshed fish. When the fish body spoils or its freshness is poor, bacteria multiply in large numbers, especially Morganella morganii, which can cause histidine in the fish body to decarboxylate and form histamine. Seek medical attention at the hospital promptly, with symptomatic treatment such as gastric lavage.

The blood, ovaries, internal organs and head of mackerel tuna contain large amounts of histidine, which can cause poisoning and endanger life. Some patients may develop hives, itching all over the body, numbness in the limbs, weakness, and restlessness, while a few may experience gastrointestinal symptoms such as abdominal bloating, diarrhea, nausea and vomiting. Severe patients may have symptoms such as bronchial spasm and asthma, difficulty breathing, decreased blood pressure and fainting. Generally no special treatment is needed, and mild cases recover within 2-6 hours. Severe cases may take some anti-allergy medications, such as chlorpheniramine and diphenhydramine, along with 500 mg of vitamin C tablets; severe cases should be sent to the hospital for treatment.