The Department of Public Health and Social Services Division of Environmental Health is advising the public not to eat, for food establishments not to sell, and to dispose of mahi-mahi manufactured from Ecuador and Taiwan. 

These products have the potential to be spoiled and possibly have histamine, which can cause scombroid poisoning. Scombroid poisoning is defined by the U.S. Centers for Disease Control and Prevention.

Scombroid poisoning is caused by improperly refrigerated fish, such as tuna, mackerel, mahi-mahi (dolphin fish), sardines, anchovies, herring, bluefish, amberjack, and marlin. 

Symptoms usually develop within a few minutes to an hour after eating contaminated fish and can vary in severity from mild allergic reaction, typically flushing of the face and trunk, to more severe reaction including itching, heart palpitations, blurred vision, and diarrhea.

On Aug. 6, 2024, DEH received a report of a person diagnosed with scombroid poisoning after eating mahi-mahi at a local restaurant. 

DEH immediately conducted an investigation and found that the implicated mahi-mahi was distributed by Luen Fung Enterprises to the following food facilities on island.

 

 Through DPHSS’ partnership agreement and collaboration with the U.S. Food and Drug Administration, it was determined the manufacturer Yian Ling Corporation (Taiwan), is part of the import alert issued by the FDA on April 16, 2024 due to histamine and spoilage of the implicated mahi-mahi.  

Corrective actions were immediately taken by the local distributor to remove the affected products from shelves for return to the manufacturer.  The DPHSS continues to conduct its investigation and will update the public as more information is obtained.

The department has not received other local reports of injuries or illnesses associated with the use of these potentially affected products. 

DPHSS reminds the public to prevent scombroid poisoning by only eating fish that has been properly stored. 

Cooking, smoking, or freezing the fish does not prevent scombroid.  Contaminated fish usually look and taste normal, but may taste peppery, sharp, salty, or metallic.  

Anyone concerned about a reaction should contact their healthcare provider.