How does cooking affect toxins found in predatory reef fish?

Cooking does not have an effect on the toxins present in predatory reef fish. Many of the toxins, such as ciguatoxin, which is produced by marine algae and accumulates in fish, remain stable even when subjected to high temperatures during cooking. This means that when these toxins are present in the fish, cooking methods like baking, frying, or grilling will not render them harmless or eliminate them; they will still be present in the fish and can lead to foodborne illnesses when consumed.

Understanding this aspect of food safety is crucial for those handling and preparing seafood, particularly in regions where these fish are commonly caught and consumed. Knowledge of the stability of these toxins can help in making informed choices about sourcing and preparing seafood, ultimately emphasizing the importance of awareness regarding certain types of fish and their potential hazards.