ABSTRACT: Sailfish fillets were involved in a 1994 food poisoning outbreak in westem Taiwan. Samples were collected from the victims’residues and from retail and wholesale suppliers. They were analyzed for amines by a gradient elution system of HPLC. Tryptamine, histamine, spermine, trimethylamine, spermidine, and cadaverine were found; other amines were not detectable. The concentration of histamine was higher than 100 mg/100g which was assumed as the toxic level. The allergy-like symptoms of the victims along with the high content of histamine in the sailfish they had eaten were reasonable evidence that the food poisoning was directly associated with histamine intoxication.