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Environmental and food safety concerns

Depending on how it is caught, mahi-mahi is classed differently by various sustainability rating systems:

The mahi-mahi is also a common vector for ciguatera poisoning. Although a very popular food dish in many parts of the world, there have been reports of ciguatera poisoning from human consumption of this fish. Ciguatera poisoning is caused by the accumulation of toxins (ciguatoxins and maitotoxin) in the flesh of the fish over time. These are produced by Gambierdiscus toxicus which grows together with marine algae, which causes fish like the mahi-mahi to consume them by accident.

Mahi-mahi naturally have high levels of histidine, which is converted to histamine when bacterial growth occurs during improper storage or processing. Subsequent cooking, smoking, or freezing does not eliminate the histamine. This leads to a foodborne illness known as scombroid food poisoning, which also affect other fish such as tuna, mackerel, sardine, anchovy, herring, bluefish, amberjack and marlin. Symptoms are those of histamine intolerance and may include flushed skin, headache, itchiness, blurred vision, abdominal cramps, and diarrhea, and the onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two days. Rarely, breathing problems (like that of allergic asthma) or an irregular heartbeat may occur. Diagnosis is typically based on the symptoms and may be supported by a normal blood tryptase.