Intoxication due to eating raw or inadequately cooked fish of the suborder Scombroidea, such as tuna and mackerel, as well as certain non-scombroid fish, including amberjack, mahimahi, and bluefish. Certain bacteria act on the fish after they are caught to produce a histamine-like toxin. Therefore, these fish should be either properly cooked and eaten shortly after being caught or refrigerated immediately.