Thiruvananthapuram: The aftermath of the trawling ban has led to a flourishing chemical fish market, with traders exploiting the fish shortage by sourcing fish from other states. The absence of adequate refrigeration facilities poses a significant concern, resulting in spoiled fish being stored in vehicles for extended periods, transported, and sold within the state. 

Recent inspections conducted by the Food Safety Department have revealed confiscation and subsequent destruction of numerous kilograms of putrefied fish. These inspections also involve testing samples for harmful chemicals such as formalin, sodium benzoate, and silver hydrogen peroxide.

Approximately 150 loads of fish are estimated to enter Kerala on a daily basis. Stakeholders in the industry have reported that fish, lacking proper cooling systems, are being transported from Goa, Maharashtra, and Odisha. Due to lack of stringent checks on state borders, these vehicles effortlessly reach wholesale distribution centres, subsequently infiltrating the local market.

The Food Safety Department has seized significant quantities of stale fish in various locations, including Nedumangad, Thiruvalla, Kasaragod, Kottayam, Varkala, and Thrissur. Among the confiscated fish were specimens infested with worms. Additionally, fish transported via train from Odisha were also included in the seized consignments.

How to identify fresh fish:

  •     Observe intact fish scales, which should possess a natural shape and display a red colour.
  •     Notice naturally bright eyes that are not sunken, along with a natural glow on the fish's body.
  •     Identify the absence of any foul odour.
  •     When pressing your finger against the fish's surface, it should briefly sink and then promptly regain its original form. Damaged fish will not recover when pressed.