Ciguatoxins are toxic compounds produced by certain marine microorganisms, particularly dinoflagellates. These toxins accumulate in the tissues of fish, especially larger species that feed on smaller fish, leading to a phenomenon known as ciguatera fish poisoning. When humans consume contaminated fish, they can experience a range of symptoms, including nausea, vomiting, and neurological effects. Ciguatoxins are heat-stable, meaning cooking does not eliminate their toxicity. This makes it crucial for consumers to be aware of the risks associated with eating certain types of fish from affected regions.