What fish are associated with Scombroid poisoning?

Scombroid poisoning is primarily associated with the consumption of certain types of fish that are high in histidine, which can be converted to histamine by bacteria if the fish is not stored properly. This collection of fish is commonly referred to as scombroid fish, which includes swordfish, tuna, bluefish, mackerel, and skipjack.

These fish are susceptible to spoilage due to improper handling and storage, leading to the growth of bacteria that produce histamine. When consumed, this histamine can cause allergic-like reactions, leading to symptoms such as flushing, sweating, headache, and gastrointestinal distress.

In contrast, the other options list fish that either do not fall within this category or are less likely to be associated with scombroid poisoning. Trout and salmon, for instance, are typically not scombroid fish. Sardines and anchovies, while they can cause other types of foodborne illness, are also not classified under the commonly recognized scombroid group. Goldfish and catfish, while they might pose other health concerns, are not linked to scombroid poisoning at all. Thus, the correct answer recognizes the specific types of fish that are at risk for this particular food safety issue.