Table 1: Results of TTX in ten fish tissue extract samples measured by an SPR biosensor assay compared with LC/ESI/MRM/MS data.

Source Sample dilution SPR (μg/mL extract) Extraction dilution SPR (μg/100 g sample) LC/ESI/MRM/MS (μg/100 g sample) Cooked Fish Flesh 1 10% 2.01 374 1% Cooked Fish Flesh 2 10% 1.95 655 1% Soup Broth 10% 1.97 361 1% Raw Puffer 1 10% <LOD 1.89 ND 10 Raw Puffer 2 10% 1.89 214 1% Raw Puffer 3 10%* 1.86 876 1% Raw Puffer 4 10%* 2.01 961 1% Raw Puffer 5 10% <LOD 2.02 <LOD 10 Monkfish 1 10% <LOD 1.78 <LOD ND Monkfish 2 10% <LOD 1.98 <LOD ND

*Below IC80, above IC90, <LOD: below limit of detection, ND: not detected.