The news in town now is about poisoned tilapia and/or dead tilapia being sold on the market as fresh ones. There are pictures circulating which clearly show dead fish in a pit with some women repacking them in sacks. You and I can imagine where those dead fish are going. By [ads1]dead fish I mean fish that died by itself as a result of disease or other factors. Fresh fish is normally caught, gutted (removing the entrails) and immediately icing it.
Well I must state the following facts:
- Dead fish starts decaying within a matter of hours.
- It will be nearly impossible to pass a dead and diseased fish as a fresh one.
- The dead fish being collected by the women will most likely be used for ‘koobi.’
Well, the purpose of this short update is to educate you on how to spot a fresh and healthy tilapia if you are not sure about the source. To be honest, my Home Economics teacher in Junior High, thought myself and classmates these characteristics long ago.
So these are characteristics you should look out for when buying fresh tilapia:
- Firm and smooth – Firm flesh without blemishes and sores on the skin. When the flesh is squeezed, it does not leave an impression. When cut, the flesh is firm and bright.
- No to skin bleaching – Other fish species are multi-coloured (like some ornamental ones) but believe you me, the tilapia cultured in Ghana is not wear multicoloured. The tilapia must have a consistent colouring. The common colours range from very black to mild grey but there should not be a significant discolouration.
- Something smells fishy – The smell is your typical mild fishy smell without any pungent rotten stench.
- Bright Red/Pink gills – Raise the operculum (gill cover) of the fish and check the gills. A fresh tilapia has reddish gills i.e. the gills are still filled with fresh blood. And the gills are not clumped together.
- Bright Eyes – The eyes of a fresh tilapia or any other fresh fish is very clear and bright such that you can see the pupils clearly. And do not buy fish with no eyes (must I say this?).
These few checks, I believe can help you buy the freshest tilapia there is on the market. In these times of panic and uncertainty, do not let anyone prevent you from enjoying your tasty tilapia.
For further inquiries and elaborations please do not hesitate to reach out to me. Keep it fresh.
Source: Edem Bara
Aquaculture Expert.
By: Kofi Tamakloe
For more news contact
0243583152
kofitamakloe20@gmail.com
1 comment
Its almost impossible to even pass on dead fish for kobi, especially the ones we saw in those pics. Like u rightly said, when the fishes die they start to bloat and go bad. At that stage it cant be gutted, scaled and salted.
Those pics that were circulated were from a different place of harvested tilapia being processed and circulated together with the mortalities at asutuare to give the impression they were the same, but i dare say that was not the case.
Felix Turkson.
Fish farmer and aquaculture consultant
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