An outbreak of gastroenteritis was associated with eating fiddlehead fern salad that was served at a luncheon buffet in Anchorage, Alaska, on May 11. No deficiencies were noted in the food preparation process in the kitchen. No food items from the buffet were leftover for testing. The ferns had been washed in a sanitizing solution, steamed for approximately 5 minutes, spun in a salad spinner, and chilled in vinegar. Almonds, oil, and herbs were added later. Many ill persons reported that the ferns tasted “raw” and/or “crunchy.” The distributor had no fern product remaining for testing. The ferns had been collected and washed in British Columbia, Canada, and then transported to a distributor in California, and finally shipped to Anchorage. Some fern species contain an unidentified heat-labile toxin which can cause gastrointestinal illness. No tests were available to detect this toxin. Boiling fiddlehead ferns for 10–15 minutes reduces the risk of gastrointestinal illness.