Fish preserved with formalin continues to be sold widely in markets. Consuming fish treated with this chemical can pose various health risks, including bronchitis and pneumonia. It can also increase the risk of allergic reactions and cause kidney and liver problems. Other possible effects include digestive issues, respiratory problems such as asthma, and skin conditions.
How can you tell if fish has been treated with formalin?
Formalin produces a strong odor that causes flies to avoid treated fish. For this reason, don’t assume that fish with no flies on it is necessarily fresh — it may in fact have been preserved with formalin.
Fish containing formalin tends to feel abnormally firm, stiff, or rubbery rather than naturally soft and pliable. It also lacks the fish’s normal briny smell, instead giving off a faint, sharp chemical odor. Although the fish may appear mature, its gills can be an unusually bright red. In addition, the chemical tends to make the scales feel hard.
How to reduce formalin in fish
Many vendors today preserve and sell fish using formalin. If you suspect fish has been chemically treated, take a few precautions. To reduce formalin content, wash the fish under running tap water for 10 to 12 minutes. If possible, soak the fish briefly in lukewarm water before washing, since formaldehyde is water-soluble and thorough washing reduces its concentration.
If you suspect chemical contamination, avoid eating raw or partially cooked seafood and other such foods. Cook thoroughly at high heat before eating.
বাংলায় মূল প্রতিবেদন পড়ুন · Read the original Bengali report