La vlogger gastronómica filipina Emma Amit murió el 6 de febrero de 2026, dos días después de que, según reportes periodísticos, grabara y publicara un video en el que recolectaba mariscos cerca de Puerto Princesa, cocinaba un cangrejo y lo probaba. Los medios identificaron el cangrejo como *Zosimus aeneus*, conocido como cangrejo del diablo. La agencia pesquera filipina BFAR advierte que las toxinas asociadas con esta especie pueden persistir incluso después de cocinarla.
Qué ocurrió en Palawan
People en Español identificó a Amit como una vlogger gastronómica filipina de 51 años y reportó que murió el 6 de febrero de 2026. RPP situó la grabación y publicación del video el 4 de febrero: Amit recolectaba mariscos cerca de Puerto Princesa, cocinaba un cangrejo y lo probaba. Esas fechas y circunstancias corresponden a la cronología publicada por medios.
RPP también informó que un amigo que consumió cangrejos murió. Ese dato aparece en cobertura periodística; no se consultó un parte oficial que confirme el número total de víctimas. Tampoco se encontró un informe médico público que establezca qué toxina específica, si alguna, se detectó en Amit.
Qué cangrejo se identificó y qué no está confirmado
La cobertura identificó al animal como Zosimus aeneus, conocido en inglés como devil reef crab y en español como cangrejo del diablo. No se encontró una identificación taxonómica pública del ejemplar mostrado en el video. Una fotografía acreditada al Museo Nacional de Historia Natural no constituye una identificación del cangrejo del caso.
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Qué advierte BFAR sobre las toxinas
La Philippine Information Agency publicó una advertencia de la agencia pesquera filipina BFAR sobre Zosimus aeneus y Atergatis floridus. BFAR señala que estos cangrejos pueden contener tetrodotoxina, saxitoxina y gonyautoxina, y que las toxinas no desaparecen al cocinarlos o hervirlos. Entre los efectos posibles menciona entumecimiento, debilidad y parálisis respiratoria.
“Ang Atergatis floridus (Green Egg Crab) at Zosimus aeneus (Devil Reef Crab) ay kilalang naglalaman ng Tetrodotoxin, Saxitoxin, at Gonyautoxin—mga lason na maaaring magdulot ng pamamanhid, panghihina, at respiratory paralysis.”
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La cita de BFAR, reproducida por la Philippine Information Agency, está en filipino e inglés. En español, dice: “Se sabe que Atergatis floridus (cangrejo de huevos verdes) y Zosimus aeneus (cangrejo del arrecife del diablo) contienen tetrodotoxina, saxitoxina y gonyautoxina, venenos que pueden causar entumecimiento, debilidad y parálisis respiratoria”. Esta es una traducción, no una cita literal de la fuente.
¿Cocinar un cangrejo desconocido elimina el riesgo?
No. La advertencia de BFAR indica que las toxinas de estas especies resisten la cocción y la ebullición. Por eso, cocinar o hervir un cangrejo de identidad incierta no es una forma fiable de hacerlo seguro. BFAR recomienda aprender a reconocer las especies potencialmente tóxicas y evitar tanto el consumo como el contacto directo.
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Qué hacer si hay síntomas tras tocar o comer un cangrejo
La guía de BFAR recomienda buscar atención médica de inmediato si aparecen síntomas después del contacto o consumo. El entumecimiento, la debilidad y la dificultad respiratoria son señales de alarma descritas por la agencia; no esperes a que empeoren para solicitar ayuda.
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