After consuming which type of fish did the man develop symptoms indicating scombroid fish poisoning?

Scombroid fish poisoning is a type of food poisoning that occurs when fish that are not properly stored or handled become contaminated with high levels of histamine, a substance produced during the breakdown of amino acids. This condition is commonly associated with certain types of fish, primarily those belonging to the Scombridae family, such as tuna and mackerel, as well as mahi mahi.

In this context, mahi mahi is highly relevant because it can develop elevated histamine levels if it is not kept at appropriate temperatures. The symptoms of scombroid poisoning can include flushing, sweating, headaches, diarrhea, and gastrointestinal distress. Given that mahi mahi is a type of fish known for producing scombroid fish poisoning, the choice of mahi mahi as the source of symptoms in this scenario aligns perfectly with the established characteristics of this foodborne illness.

Salmon and cod, while popular fish, are not typically associated with scombroid fish poisoning; they are less likely to cause this reaction due to their different metabolic pathways related to histamine production.