The skipjack reaction is the same condition as scombroid poisoning, the foodborne illness caused by eating fish rich in histidine, such as tuna, mackerel, and bonito, that has been mishandled after catching. Bacteria on the fish convert histidine to histamine, which survives cooking, so the poisoned fish may look and smell almost normal apart from a peppery or metallic tingle. Symptoms, flushing, headache, palpitations, and itching, mimic an allergic reaction and usually resolve within hours. The name links it to skipjack tuna, a frequent culprit. Prevention is entirely about the cold chain: rapid chilling after catch and unbroken refrigeration deny the bacteria the warmth they need to make histamine.