In May, four individuals experienced itching, tingling, dizziness, nausea, vomiting, cramps and diarrhea approximately 15 minutes after consuming barracuda fish that had been fried and then stewed. One person was hospitalized in an intensive care unit for several days. The cooked fish and raw barracuda were obtained from a local market and were tested by the Food and Drug Administration(FDA). High levels of ciguatera toxin, a heat-stable toxin, were found in the samples. This outbreak differed from the scombrotoxin poisonings typically seen in New York State. Scombrotoxin formation can be prevented by appropriate time/temperature controls of fin fish. Ciguatera toxin is a toxin that is produced by naturally occurring algae called dinoflaggelates that accumulate in tropical marine fish, including barracuda, grouper, snapper, jack, mackerel and triggerfish. As a result, Ciguatera poisoning cannot be prevented by temperature control.