When does ciguatera intoxication occur?

Ciguatera intoxication occurs specifically when a person consumes fish that have accumulated toxins produced by certain marine algae. These toxins are initially absorbed by small fish and then bioaccumulate through the food chain, ultimately affecting larger predatory fish that humans commonly eat, such as barracuda and grouper. The key factor in ciguatera poisoning is the presence of these toxins, which are not destroyed by cooking, freezing, or canning, making them particularly hazardous when consuming certain types of fish regardless of their preparation method. This process highlights the importance of understanding which seafood can pose a risk due to environmental factors rather than just the consumption of raw or improperly stored seafood.