Last June I got a call from my grandson Steven from Okaloosa Island in the Florida Panhandle. Steven and his wife, Bridget, were very sick from food poisoning. I asked what they had for dinner at one of the local restaurants. When he said they both had grouper, I immediately thought about ciguatera, a fish poisoning that may begin as soon as 30 minutes after eating a contaminated fish from tropical or subtropical waters.
TASTY: The author’s great-grandson, Joey Stoupakis, enjoys sushi tuna rolls. The health risk of eating raw fish is minimal for most healthy people. (Photo courtesy Vin T. Sparano)
I remember a trip years ago to the Bahamas with a couple of editors from Saltwater Sportsmen magazine.
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