If it smells okay, it’s probably okay, right? Wrong. When raw fish isn’t stored properly before it’s cooked, it can develop something called scombroid poisoning—and you won’t be able to sniff out the danger.
Tuna is especially prone to this type of toxicity (other culprits include bluefish, mahi-mahi, and abalone). Infected fish can taste burnt or peppery. In addition to the regular gastro-misery, you may experience a rash on the face and upper body, flushing, and sweating.
How to avoid food poisoning: Order fish only in reputable restaurants. When you cook your own, bring the fish into the refrigerator as quickly as possible (so when grocery shopping, pick up the fish last, stick it into a cooler in your car, and go directly home). Raw fish should be cooked to 145 °F. Leftovers should be reheated to 165 °F and eaten within two days.