Susceptible fish that produce scombroid poison include albacore, amberjack, anchovy, Australian salmon, bluefish, bonito, kahawai, herring, mackerel, mahi-mahi, needlefish, saury, sardines, skipjack, wahoo, and yellowfin tuna. ... Affected fish may have a metallic or peppery taste.

Can you get scombroid poisoning from salmon?

According to the U.S. Centers for Disease Control and Prevention, only 11 of the 1,555 scombroid poisoning cases reported in the last 20 years have been related to salmon. Scombroid poisoning is caused by an overgrowth in bacteria when fish is kept at temperatures above 40 degrees.

What is a scombroid fish?

Scombroid fish poisoning, or histamine fish poisoning, is a syndrome resembling an allergic reaction that occurs after eating fish contaminated with high levels of histamine.