Poisonous Fishes Of Australia And The South-west Pacific

Auckland Star, Volume LXXIV, Issue 166, 15 July 1943, Page 4

Poisonous Fishes Of Australia And The South-west Pacific

The Australian Commonwealth Council for Scientific and Industrial Research has just published a most useful bulletin, "Poisonous and Harmful Fishes," by Gilbert P. Whittey, of the Australian Museum staff, Sydney. The bulletin affords a practical guide to all the poisonous and harmful fishes likely to be encountered in Australia, NewGuinea and the islands of the southwestern Pacific. Simple methods of treatment for fish-poisoning and wounds from venomous fishes are included. By A W. B. Powell Most fishes can be eaten without fear of ill effects, but there are a few kinds which are invariably poisonous, some that rapidly become bacterially poisonous if not eaten when perfectly fresh, and others that can inflict serious injury by means of stinging spines. Unfortunately no hard and fast rules can be laid down, or tests prescribed, for distinguishing fishes likely to be poisonous. Bacterial poisoning is the most difficult to guard against, for it may result from any kind of fish, that is not perfectly fresh. Most Notorious Of Species Toxic fishes are easier to avoid since it is known that certain species have caused on numerous occasions either illness or death. It is only necessary to become familiar with the appearance of these deadly kinds. Mr. Whittey classifies these toxic fish into six groups:—(l) Toados and their near relatives the porcupine fishes, box-fishes and trig-ger-fish; (2) the red bass and Chinaman fish group; (3) sweetlips; (4) hinds; (5) goatfish; and (6) adult sea pike.

The most notorious of the toxic fishes are those capable of selfinflation, like the porcupine, globe, puffer and toad fishes. Captain Cook was one of the first to encounter these fishes in the South Pacific, for in 1774 he became very ill whilst at New Caledonia through eating one. In Queensland and in some of the Pacific Islands large red or pinkish fish not unlike snapper and bream have caused severe fish poisoning. It would seem wise as one general precaution to avoid brilliant red, orange and yellow fishes, as those colours in Nature are frequently associated with poisonous qualities. The bulletin next goes on to describe the venomous fishes, which, strange to say, are without exception dangerous only because of their spines, etc., otherwise they are harmless and good to eat The main kinds of stinging or venomous fishes likely to be.encountered in Australia or the South Pacific are stringrays, catfishes, stonefishes, waspfishes, butterfly cod and certain rock cods. Stingray Good ISating Stingray -is quite good food, and can be of'quite pleasant flavour. The "cat's whiskers" of the common catfish makes it look harmless enough, but several of the dorsal and pectoral fin rays have hard serrated points, which, augmented by poison ducts, render a sting from one of these most painful, out of all proportion to the size "of the wound inflicted. The most dreaded denizen of the coral reefs is the fantastically ugly stonefish, which spends most of its time lying motionless in pools and gutters. Its rugged exterior merges so well with the coral that a person can easily tread on one or be scratched by the spines whilst turning over coral blocks in search of shellfish. The spines of the stonefish are not only highly venomous but are so strong and tough that they easily penetrate sandshoes or wading boots. The stonefish is the most venomous fish known, a wound from it immediately causing fearful pain, so that a victim may become almost demented. In a number of cases stings from this fish have caused death..