Several persons developed symptoms of scombroid poisoning after eating baked Mahi Mahi fish at an Anchorage restaurant. The fish had been caught near Taiwan and transported to Alaska via Washington state. Scombroid poisoning usually results from eating food with high vasoactive amines, such as histamine or other amines. Maintaining temperatures below 40 F is critical to preventing the production of vasoactive amines. Symptoms usually appear within 30 minutes after eating fish and include rapid heart rate, low blood pressure, blurred vision, weakness. The last reported scombroid poisoning in Alaska was in 1995. The fish was of low quality and found to have elevated levels of histamine.