The Sarpa Salpa Fish and Its Hallucinogenic Properties

The Sarpa salpa, a species of sea bream, is a fish with an unusual reputation. Inhabiting the Mediterranean Sea and parts of the eastern Atlantic, it is known for more than just its presence in coastal ecosystems. This fish, sometimes called the “dreamfish,” has been associated with inducing powerful, multi-day hallucinations in those who consume it.

Identifying the Salema Porgy

The Salema porgy has an oval-shaped, compressed body with prominent golden stripes running horizontally along its silvery flanks. It typically reaches a length of about 30 centimeters, though some individuals can grow up to 50 centimeters. As a primarily herbivorous species, its diet consists mainly of algae and seagrass.

This fish is found in the Mediterranean Sea and the eastern Atlantic Ocean, from the coast of Africa up to the Bay of Biscay. It prefers shallow coastal waters, often gathering in schools over seagrass beds, and this diet is linked to its toxic potential.

Hallucinogenic Properties

The consumption of Sarpa salpa can lead to ichthyoallyeinotoxism, a rare food poisoning characterized by central nervous system disturbances, including dizziness, loss of coordination, and vivid hallucinations. The effects are not immediate, often beginning several hours after ingestion and can persist for more than 36 hours.

Symptoms include complex visual hallucinations, such as futuristic vehicles, and auditory ones, like screaming animals. Other physical symptoms can include nausea, blurred vision, and muscle weakness. In a documented case from 1994, a man who ate the fish required hospitalization for these effects and had no memory of the event afterward.

The source of these psychoactive effects is not the fish itself but its diet. The scientific theory suggests that toxins from specific algae or phytoplankton, which grow on seagrass, accumulate in the fish’s body. These compounds, possibly indole alkaloids similar in structure to LSD, become concentrated in the fish’s organs, especially the brain and liver, causing the neurological effects when consumed.

Historical and Cultural Significance

The relationship between humans and Sarpa salpa extends back into antiquity. There is anecdotal evidence suggesting its use as a recreational substance within the Roman Empire. Historical accounts describe how the fish was consumed specifically to experience its psychoactive properties, much like a modern party drug.

This historical context was largely forgotten in modern times until a few high-profile incidents brought the fish’s properties back into public awareness. In Arabic, the fish is known as “the fish that makes dreams,” indicating a cultural recognition of its hallucinogenic capabilities that persisted over time.

Edibility and Consumption Risks

While Sarpa salpa is consumed in several countries, including France and Israel, eating it carries notable risks. The fish’s toxicity is inconsistent, making its consumption a gamble because the concentration of hallucinogenic compounds depends on variable factors.

The primary factors influencing its toxicity are the season and the part of the fish eaten. The risk is believed to be highest in the autumn, a period that may coincide with blooms of the toxic algae the fish consumes. The toxins are most concentrated in the head and internal organs. While the muscle tissue is less likely to be toxic, consuming the head significantly increases the risk of ichthyoallyeinotoxism.