Since late April 2026, several cases of ciguatera poisoning have been reported in Queensland’s Cassowary Coast region after consumption of large reef fish, including coral trout and Spanish mackerel.
Symptoms developed within 24 hours and included gastrointestinal illness, tingling or numbness, cold-induced burning sensations, muscle weakness, and occasionally breathing difficulty.
Health authorities warned people to avoid eating fish over 6 kg, not to consume high-risk parts such as the head, roe, or liver, and to test only a small portion before wider consumption.
Ciguatera Poisoning: Ciguatera is a non-contagious foodborne illness caused by eating fish containing ciguatoxins, usually due to improper preparation. Symptoms appear 3–6 hours after ingestion (up to 30 hours) and typically start with gastrointestinal issues—diarrhea, nausea, vomiting, and abdominal pain—followed by neurological and neuropsychiatric signs such as paresthesia, weakness, burning or metallic taste, memory issues, fatigue, and mood changes. Cold allodynia and temperature reversal are distinctive but not always present. Neurologic symptoms may last days to months, while cardiovascular effects can include bradycardia, heart block, or hypotension.
Ciguatera toxins are odorless, tasteless, and heat-stable - they are not destroyed by cooking, freezing, or processing. Travelers should avoid reef fish, especially those over 2kg, and never consume high-risk species (e.g., barracuda, moray eel) or toxin-rich parts like the head, liver, intestines, and roe.
There is no specific treatment.