ABSTRACT
Fish and shellfish are an increasing part of the diet of Americans, yet it has only been recently recognized that these animals are important causative agents in a number of neurologic and gastroenterologic disorders (1). This chapter is limited to a discussion of ciguatera and scom broid poisoning, which are the most common disorders caused by fish or shellfish (2,3). Disease arises from ingestion of a toxin known as ichthyosarcotoxin (4,5).
