Based on recent research, some of the clupeids have large amounts of thiaminase in their tissue. These are gizzard shad and herring. Some of the recent info does not make since to me like why an Atlantic salmon won't have it but a pacific one would. I believe it has to do with how much of the diet is made up of fish that contain the enzyme. Penaeid shrimps and certain other shellfish have high levels. This is most troubling as market shrimp are nearly always penaeus sp. Tilapia seems to be OK, but centrarchids are the best. Its not that easy to go around and catch bass and sunfish though. BE careful, make sure to cut off all the fin spines on the dorsal and anal fins! Bichirs can die if these get lodged in their esophagus. I will try whiting filets since Sciaenidae (croakers and drums) seem to have no thiaminase.
lung issue in senegalus
- Thread starter Jackskeletonzero
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