Given the background description of some cooking related query, summarize the question into a title

Q: Is there any way to tell if fish is infected/subjected to ciguatera.I understand that if you ingest fish that is infected with ciguatera you run the risk of becoming violently ill, and that subsequent ingestions will make you even more ill. Therefore is there any way to tell if a fish has ciguatera?I ask as I know not to eat certain fishes that I have caught in the tropics, but still do not know enough about the subject.

A: How to tell if fish is subjected to Ciguatera?
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Q: I'm playing around with making cereal, and one of the cereals I want to replicate is the "bunches of oats" style, with crispy clusters that include oats. Every time I try to toast oats, though, they get more flavorful but not much more crispy, until they get burnt.My current method: I use minute oats (problem #1?) but otherwise just put them in the oven at 350F. I'd like to avoid adding sugars if possible, but I'm not stuck on that idea if it's not possible.

A: how do I toast oats so that they are crispy?
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Q: I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?

A:
What's the US equivalent of double and single cream?
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