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If you’re a keen angler and regularly catch yellowtail kingfish (Seriola lalandi), you may have encountered instances of the fish’s flesh turning mushy and unpalatable once cooked. Some have said it’s a bit like trying to eat wet newspaper.
This can be disappointing for the angler and for the hungry guests you’ve invited to dinner. It is also a waste of food – and of the fish’s life.
It’s often hard to pinpoint which fish will turn mushy when cooked as they can look, smell and taste the same when raw, such as when served as sashimi. The issue only appears once the fish is cooked or prepared as ceviche. In other words, you need heat or a pH change for the problem to reveal itself.
The mushy flesh problem is associated with the parasite Unicapsula seriolae but it’s too soon to say it’s definitely the cause – that research hasn’t been done yet.
What we do know is that this parasite shows up in a lot of kingfish that turn mushy when cooked.
Now, our research suggests infection with Unicapsula seriolae may be more widespread than first thought.
In fact, we found even flesh that doesn’t go mushy after cooking can still be infected.
I’ve been fascinated by the mushy kingfish problem for over 15 years now, following my own encounters in the waters off Sydney, the mid north coast of New South Wales, and at the dinner table.
There are reports dating back to the 1990s of people in NSW catching kingfish that later turns mushy when cooked.
But our research wanted to go beyond anecdotal evidence, so we scientifically tested for and detected this parasite in kingfish caught in NSW. For the first time, we show it is present in kingfish from NSW.
Scientists had previously only tested for and detected this parasite in kingfish caught in Queensland and Western Australia, and in aquaculture settings in Western Australia.
Our recent research involved working closely with NSW-based anglers, spearfishers and charter operators to obtain donations of kingfish tissue in 2024 and 2025.
We tested for the presence of microscopic parasites in kingfish by:
looking at samples under the microscope
doing polymerase chain reaction (PCR) testing and
DNA sequencing.
In the samples we tested, we found 38.9% of fish were infected with the myxosporean parasite, Unicapsula seriolae. This falls within the range of infections in wild kingfish in previous Australian reports, which put the figure at between at 29.3% and 80%.
But crucially, we also showed that a larger proportion of infected fish (71.4%) did not develop mushy flesh when cooked, or were asymptomatic.
This indicates that relying on fish turning mushy once cooked will mean most infections get missed.
This microscopic marine parasite is similar in size to the human red blood cell, making it impossible to spot with the naked eye. Only some fish will develop signs of infection in the form of black cysts that can be seen with the naked eye.
We also found the parasite in fish caught throughout the year, even though the issue of flesh turning mushy when cooked only usually shows up in fish caught in summer and spring.
This might suggest there’s a temperature link that causes this issue to become more prevalent in warmer months, but it’s too soon to say for sure.
Scientists don’t yet fully understand the impacts this parasite can have on the health of kingfish. But we do know that in aquaculture settings outside of NSW this parasite has been associated with mass-mortality events (when other pathogens are also present).
Despite this, we still do not know the exact role the parasite plays in the health and physiology of wild kingfish.
Scientists are also unsure what the consumption of raw Unicapsula seriolae-infected kingfish means for human health.
Currently, there is no evidence to suggest it causes food-borne illnesses here in Australia. In Japan, the same parasite has been linked to cases of food-borne illnesses in people who ate raw greater amberjack (Seriola dumerili) – a species closely related to the yellowtail kingfish.
We do not have any accounts of similar cases here in Australia. More research is required to investigate the impacts to human health, if there are any.
All in all, we found most infected kingfish from NSW waters do not become mushy when cooked. And we still do not exactly know why the flesh turns mushy when cooked for some infected kingfish but not others.
Further research is required to understand the significance and consequence of infection, and to develop improved rapid detection methods.
Although sample sizes were small, we are continuing our work to better understand infection.
If you’re an angler or consumer and would like to contribute to the ongoing research you can become a citizen scientist and log your encounters with mushy kingfish on the mushy fish app.
The research upon which this story is based was supported by the Charles Sturt University Faculty Early Career Researcher scheme, the Gulbali Institute and the SUNY Center for Biotechnology and Biodiversity.
People in the south-west Victorian town of Portland fear a deadly bird flu is to blame for hundreds of bird deaths this week, as carcasses begin to pile up.
Before booking a holiday, it pays to check the weather.
Rain can turn a joyful trip into a glum stretch of days. Soaring temperatures are making sunny summers less appealing. And destructive fires, floods and other natural disasters often lead to tourist evacuations.
Australians are keen travellers. In 2025 alone, we made about 113 million overnight trips locally and more than 12 million trips abroad. We also live in one of the world’s most heatwave-prone nations, meaning Australians are exposed to unpredictable weather at home.
But just how much does weather influence the behaviour of Australian tourists? That’s the question at the core of our new study, which we believe is the first to reveal how Australians’ travel choices are being shaped by our rapidly changing climate.
For our new study, we conducted a national online survey to unpack how weather influences when, where and how Australians travel.
We found a fifth of the 2,292 people we surveyed had changed their most recent holiday because of weather. This included 8% who had been affected by fires, floods or storms, and 6% who had been affected by heavy rain.
However, our main interest was heat.
Extreme heat poses an urgent threat to human health. It kills thousands of people each year, and research suggests this figure is rising due to the effects of human-induced climate change. In Australia alone, the number of deaths from heatwaves is expected to double in the next 40 years.
Existing evidence suggests rain dampens tourist enthusiasm more than heat. However, our study revealed 6% of Australians altered their holiday plans based on impending hot weather. On top of this, a third of those surveyed had decided against going to holiday destinations they considered too hot, such as Dubai or northern Australia. We understand this represents the first empirical evidence that Australians are altering their travel patterns due to heat.
Beyond extreme heat, our study suggests weather shapes how Australians holiday in several ways.
Timing
Of the surveyed Australians who tweaked their travel based on weather, 36% either shortened, extended or changed the original dates of their holidays in response to unexpected weather. Natural disasters – such as bushfires or storms – as well as forecast rain and heat were common reasons people changed their travel plans.
Activities
Weather also influences what Australians get up to while on holiday. About 31% of our weather-sensitive survey participants adjusted their planned activities – such as shopping indoors on a humid day – to align with weather forecasts. This was particularly true among beach tourists and those visiting friends or relatives.
Destination
About a fifth of the people who altered plans abandoned their original destination to travel somewhere else instead. A destination change was most common among people doing nature-based activities – such as camping, hiking, cycling or water sports – and least common for city tourists. Natural disasters were the primary reason people switched destinations, followed by heat and then rain.
However, 10% simply gave up and stayed home due to unfavourable weather. The majority were people who had planned to visit family and friends – and perhaps used the weather as a handy excuse.
What most surprised us was that 80% of people stuck to their original holidays, regardless of the weather.
Nature-based tourists were reluctant to change their holiday plans even in adverse weather. However, this is worrying from a health perspective, particularly given the number of heat-related deaths among hikers.
To protect our outdoorsy travellers, authorities must strengthen heat-related warning systems, build more shaded spaces at major tourist sites, and provide more water sources. They should also provide clear information about staying safe in hot conditions, such as avoiding hiking during the hottest parts of the day and drinking enough water. Heat safety training should be mandatory for staff dealing with tourists at major outdoor attractions, such as national parks.
Older Australians were also more likely to travel in spite of unpredictable weather. This may be because they can’t easily change prepaid holiday plans, particularly if they lack computer skills or have limited finances. But given older people are more vulnerable to heat, tourism operators must be especially conscious of heat stress when running tours or activities for seniors.
Worryingly, many Australian tourists lack the knowledge and resources to cope with unpredictable weather. Nearly half of our survey participants were poorly prepared for heat, and about 5% were not prepared at all. Just under half had no weather apps on their phones that would deliver timely weather warnings.
Australia’s new national warning system alerts anyone with a mobile phone when a heatwave is about to hit. However, the current understanding of a heatwave – defined as a stretch of at least three abnormally hot days – means Australians won’t be warned of any single sweltering day.
Research shows people often recognise the risks of extreme heat, but don’t believe it will affect them personally. Education could help bridge this gap. Our study found educating people about extreme heat led them to avoid heatwave-prone places.
We must also educate local health professionals and tourism operators about the dangers of extreme heat and strategies to mitigate it. Only then can we keep Australian tourists safe – both at home and abroad.
Read more: Drowning risk increases during heatwaves in unexpected ways – here’s how to stay safe this summer
Kerstin Zander receives funding from the Australian Research Council.
Stephen Garnett receives funding from the Australian Research Council.
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