Scombroid poisoning is linked to which of the following fish?

Scombroid poisoning is primarily associated with fish from the Scombridae family, which includes species like tuna, mackerel, and certain types of sardines. The condition arises from improper handling and storage of the fish, leading to the breakdown of amino acids into histamine, which can then cause allergic-like reactions when consumed.

Tuna is one of the most well-known fish linked to scombroid poisoning, particularly because it is often served raw (such as in sushi) and may not be cooked, allowing the histamine levels to remain high if the fish has not been properly stored. While sardines can also potentially be involved, not all sardines are classified within the Scombridae family. Cod and salmon, on the other hand, are not typically associated with scombroid poisoning, as they belong to different families of fish that do not have the same risk of histamine production.

Hence, tuna is the correct answer as it most commonly links to incidents of scombroid poisoning due to its characteristics and handling practices.