How is the venom present in scorpion fish spines primarily neutralized for safe consumption?

Through the application of heat during cooking, as the venom is heat-labile.

The venom associated with the spines of the scorpion fish is characterized as heat-labile, meaning its toxic properties are destroyed or denatured when exposed to sufficient warmth. This characteristic makes thorough cooking an absolute necessity, not just for improving palatability, but fundamentally for safety. When cooking methods like grilling, smoking, or frying are employed, the heat penetrates the flesh and eliminates any residual venom proteins that might have been present, rendering the meat safe to eat, provided the venom apparatus (spines and associated glands) has been completely removed prior to preparation.