Question about "Tulingan"

[cretinous00]

you know this type of food fish of course. i've been eating it for years now and i don't even know the common international name, or the latin one. i'm trying to settle an office dispute concerning this fish. is it true there's a sac or nerve near the tail which, if ingested, could cause ill feeling or even poisoning?

marine bio, fisheries, even culinary majors. factual answers only if you please. thanks.

[Dacs]

Of course I'm no biologist (just some who likes to eat hehe), but AFAIK tulingan is a kind of tuna.

I also heard that you get poisoning not because of eating tulingan per se, but because of eating spoiled fish.

[Dacs]

Of course I'm no biologist (I'm just someone who likes to eat hehe)...

Edit lang hehe

[Ice Burn]

Tulingan is Tuna.

Well I don't think it's the sac but if you ingest certain types of fish (like Tuna, Mackarel etc) which have gone bad, it can cause Scombroid food poisoning.

Had an episode before. I called my maid to cook the tuna slices for dinner as I was going to go home late. Apparently she defrosted it too early and didn't put it back in the fridge. Basically it sat out at room temperature for several hours before it was cooked.

About an hour after eating the fish, me and my husband experienced the absolute worst type of headache, dizziness, nausea, face flushing etc, we've ever had. When we went to the hospital, we were diagnosed with Scromboid Food Poisoning and given antihistamine shots.

[cretinous00]

nice replies but i wish a fish expert would fully debunk that "poison-in-tail" belief convincingly.

[arygoryps]

only a marine biologist can give you scientific explanations that could either support or debunk this myth

in my province, season fishermen and old folks do the same practice

they pull off the tail with maximum force & discard including those flesh carried with it which looks like a string

[arygoryps]

only a marine biologist can give you scientific explanations that could either support or debunk this myth

in my province, seasoned fishermen and old folks do the same practice

they pull off the tail with maximum force & discard including those flesh carried with it which looks like a string

[cretinous00]

the string! precisely that. with luck, this thread will set a precedent in in the academe. straightforward questions and factual answers given by certified experts.

the war against ignorance starts now!

[ЅUX2BÜ]

I am not a fish expert, but I just love reading about gill-bearing aquatic vertebrates. And based on what I know, "tulingan" (Auxis thazard thazard) belongs to the Scrombidae family. I believe it is also known as frigate fish.

Aside from what Ice Burn has mentioned about Scombroid Fish Poisoning, morganella is the causative toxin once histamine accumulates during the storage and/or spoilage of Scrombidae and some non-scombroid fishes. The presence of histidine enzyme is higher in dark-fleshed fish like "tulingan" compared to the other types of fish.

This enzyme accumulates and concentrates in the skeletal muscle of the fish, high levels of which becomes toxic. There is no sac or nerve near the tail of the "tulingan" that induces toxins, but just high levels of histidine in the caudal tail that extends around the fish's vertebral column.

[cretinous00]

oho. a natural enzyme that accumulates in the skeletal muscles proximal to the tail. so our fisher folk know what they're doing.

ignorance defeated.

[ЅUX2BÜ]

Yes, particularly when histidine is decarboxylated because of spoilage or bacterial decomposition. Usually there is a higher incidence of decarboxylation of histamine in dark-fleshed fishes like "tulingan".

Antihistamine medications are usually administered once symptoms become rampant.

[ach_choo]

it thought you specialized in 10-foot marlins caught via hand line?

[ЅUX2BÜ]

Violently pulling his skiff according to Santiago.

[cretinous00]

it thought you specialized in 10-foot marlins caught via hand line?

SUX is too old to be manolin. and i said FACTUAL answers only!

[ЅUX2BÜ]

Not even Manolin can stab a shortfin shark or porbeagle.

[TTJ]

But histamine formation is a sign that the fish is spoiled.So removing the accumulated histamine from that region near the tail does not help. While it gets rid of the histamine, it doesn't kill the bacteria.The fish is still not safe for consumption.

I think removal of that part near the tail makes sure that histidine, or at least most of it, is eliminated. So that even in the presence of bacteria,no histamine is formed upon the action of the enzyme, histidine decarboxylase.

Removing that "part" when the fish is already spoiled is useless.

[purpleheadd07]

at bakit nasa wedding planning section ito?