Is the mucus on the surface of grouper fish harmful to humans?

Under normal circumstances, the mucus on the surface of grouper fish is harmless to humans. The detailed explanation is as follows:

The mucus on the surface of grouper primarily consists of proteins, polysaccharides, and water, and is a natural product of the fish's physiological functions. This mucus forms a protective film on the fish's body, reducing water resistance during swimming and acting as a barrier against harmful substances such as bacteria and parasites in the water, thereby protecting the fish from infection. These components are non-toxic and, when ingested, are normally broken down and metabolized by the human digestive system without producing harmful substances or causing adverse reactions with body tissues. Therefore, there is generally no safety concern during routine handling or consumption.

When handling grouper, it is recommended to wear gloves if you have any cuts or skin injuries, to avoid prolonged contact between the mucus and open wounds, which may cause discomfort. Before cooking, rinse the fish thoroughly with clean water to remove surface mucus, reduce fishy odor, and eliminate impurities. After purchasing grouper, process and cook it promptly to prevent bacterial growth caused by leaving the mucus at room temperature for extended periods. Individuals who are allergic to fish should avoid contact with and consumption of grouper, even though the mucus itself is not inherently harmful.