A growing number of fresh fish vendors are reportedly using industrial red dye to disguise spoiled fish as freshly caught, raising fresh concerns over food safety and consumer health. The deceptive practice, reportedly driven by rising economic hardship and the increasing cost of refrigeration, involves applying chemical dyes to the dull gills of ageing fish to restore their bright red appearance and attract unsuspecting buyers.

Health experts have warned that the chemicals used are not meant for human consumption and may contain heavy metals and other toxic compounds. According to medical professionals, eating fish treated with such substances could lead to severe food poisoning, gastrointestinal illness and, over time, damage to vital organs such as the liver and kidneys. Consumers interviewed also recounted discovering the fraud after the artificial colour washed off in water, exposing the fish’s poor condition and foul smell.

The report links the trend to mounting financial pressures facing small-scale fish traders. With soaring electricity tariffs making refrigeration and ice preservation increasingly unaffordable, some dishonest vendors allegedly resort to chemical cover-ups instead of discarding unsold fish. Food vendors and restaurant operators have expressed concern over the growing difficulty of identifying genuinely fresh seafood, urging buyers to inspect products carefully before making purchases.

Public health advocates have called on regulatory agencies to intensify inspections in markets and crack down on food adulteration, warning that profit should never come before public safety. They also advised consumers to look beyond the colour of a fish’s gills when assessing freshness and to purchase seafood only from trusted sellers as authorities continue efforts to protect the food supply.