Hi @irivers, thanks for taking the time to read my article.

If you read this part of my article,

This poison attack is usually associated with fish, when there is an improper storage of fish, bacteria's grow within it, the grown bacteria produces a toxin known as scombroid toxin. This toxin however does not affect everyone that consume it, this explains the reason why my friends were not affected even after we both consumed the same meal. Proper cooking actually kills bacteria found in the affected fish, but the toxins still remain in the tissues and after food consumption, the toxins can still be absorbed by the body. Some examples of fish usually associated with scombroid toxin are; Bluefish, salmon, bonito, sardines, wahoo, anchovy, Australian etc

You will see that I mentioned other fish types that could come up with the same storage problem, the article is not in any way to devalue salmon fish as stated here;

Salmon is a very good and healthy fish, but the toxin found in the fish might not sit well with everyone depending on the individual's immune system, some people may also have fish allergy and the best thing is to stay off fish until their body adjusts or live like that forever.

I am located in Nigeria, the issue is my immune system not the fish because my friends eat from the same pot as me and they were just fine as described in the post, the aim of the post is to describe my allergy with salmon fish and make people understand the possible reason why they may experience a food poisoning attack after consuming a certain fish type. Thanks