A disturbing practice is reportedly emerging in some Nigerian markets, where unscrupulous fish sellers allegedly use industrial red dyes to make old or decaying fish appear fresh.
Newsonspot reports that the practice, according to investigations and health experts, involves applying chemical dyes to the dull, greyish gills of day-old or spoiled fish to give them the bright red appearance commonly associated with freshly caught fish.
Normally, fish gills gradually lose their bright red colour after death, becoming dark brown or pale grey as oxygen leaves the blood. But some fraudulent vendors are allegedly exploiting the long-held belief that bright red gills are a sign of freshness.
The deception allows them to sell deteriorating fish at premium prices instead of suffering losses from unsold stock.
Health practitioners have raised serious concerns about the possible dangers of consuming fish treated with industrial-grade dyes, which may contain heavy metals and other toxic substances.
“What we are witnessing is not just economic fraud; it is a calculated threat to human life,” said Dr. Hassan Abdullahi, a health practitioner.
He warned that consuming fish contaminated with harmful chemicals could result in serious food poisoning and gastrointestinal problems, while prolonged exposure to certain toxic substances could potentially damage vital organs such as the kidneys and liver.
Caterer Mrs. Yemisi Dauda described how the alleged practice is carried out.
“These chemicals were being meticulously brushed into the dull, greyish gills of day-old or decaying fish to give them the vibrant, crimson appearance of a morning catch,” she said.
Rising Costs Blamed
Some traders and consumers attributed the disturbing development to the rising cost of doing business, particularly electricity and refrigeration expenses.
With electricity tariffs increasing, some fish sellers reportedly struggle to afford ice and refrigeration facilities needed to preserve unsold stock overnight.
Rather than discard fish that may have deteriorated, some allegedly resort to using chemicals to disguise its condition and sell it to unsuspecting customers.
Mrs. Josephine Audu, a caterer, said she recently discovered what she believed was a dyed fish after buying what appeared to be fresh red snapper.
“Last weekend, I bought some red snapper that looked beautiful at the stall, but when I got home and submerged it in water, the gills completely lost their colour and the water turned bright red. The fish smelled terrible underneath,” she said.
She added that consumers now need to be increasingly careful when purchasing fish.
“For years, the number one rule my mother taught me when buying fish was to look for bright red gills. Knowing that criminals are now weaponising that exact rule to poison us for profit makes me want to stop eating fresh fish altogether,” said civil servant Mrs. Sherifatu Kazeem.
Consumers Urged to Look Beyond Colour
Chef Mabel Ajede advised consumers, caterers and restaurant operators not to rely solely on the colour of a fish’s gills when determining freshness.
“I always tell my kitchen staff to smell the fish and check the firmness of the scales, not just look at the gills,” she said.
She also warned consumers to be cautious if washing a fish causes unusually pink or red-coloured water.
“If you wash a fish and the water runs pink or red, throw it out immediately. It is a scam and a health hazard,” Ajede said.
Trader Mrs. Fatimetu Dirisu condemned the alleged practice, saying financial hardship could not justify putting consumers’ lives at risk.
She suggested that government could establish solar-powered cold-storage facilities in markets to help traders preserve perishable food without relying entirely on expensive electricity.
“Solar-powered cold stations can be provided by government in markets to help honest traders preserve food safely without turning to crime,” she said.
Calls for Action
Health authorities are yet to publicly comment on possible regulatory measures over the reported practice.
However, experts are calling for stronger market surveillance, greater consumer awareness and affordable cold-storage facilities to help prevent food spoilage and discourage dangerous attempts to disguise deteriorating food.
For consumers, the warning is clear: the colour of a fish’s gills should not be the only test of freshness. Smell, texture, storage conditions and the overall appearance of the fish should also be carefully examined before purchase.
