Department of Fisheries and Food Safety. in Kerala will launch ‘Operation Sagar Rani’ to ensure fish quality

Representative image | Photo credit: NIRMAL HARINDRAN

The Department of Fisheries and Food Safety jointly launched ‘Operation Sagar Rani’ to enforce quality and safety standards for fish sold in Kerala during the lean monsoon season.

According to Dr. According to K. Sahadevan, CEO of Matsyafed, Kerala’s annual per capita consumption of fish is conservatively estimated at 23 kg per person, and the trawling ban has not dampened the state’s appetite for fish, which is a staple for a significant portion of the population.

He said a significant amount of fish sold in the state is imported from other regions including Tamil Nadu, Karnataka and Odisha during the lean season. Dr. Sahadevan noted that Gujarat is the main source of dried fish, considered a Kerala delicacy.

According to Dr Sahadevan, fish should ideally be stored at temperatures close to 0°C, while temperatures of 5°C to 6°C and above can significantly increase bacterial growth and accelerate spoilage. “The moment a fish is caught, refrigeration becomes a necessity,” he said.

Ambily R., Joint Director of Fisheries, said that under optimal conditions, one kilogram of fish requires one kilogram of ice for proper preservation. However, shippers and wholesalers save on storage and transportation costs and squeeze illegal profits by keeping the fish fresh while buying the required amount of ice.

“Fish shipped inland reach consumers with a delay of several hours without proper refrigeration, often making the catch unsafe for human consumption,” she said.

Smitha R. Nair, Additional Director of Fisheries, highlighted the illegal use of banned ingredients, especially formalin and ammonia, to inhibit microbial growth and retain moisture, resulting in stale catch that looks fresh despite weeks of poor refrigeration and unscientific transportation without maintaining the mandated cold chain.

Ms Nair advised consumers to inspect the fish carefully before buying. She said a good rule of thumb is to check the fish’s firmness and eye color to detect damage. “An unusual smell, including a strong whiff of chemicals, is a definite giveaway,” she said.

Ms Nair said joint teams of food inspectors and fisheries department officials conduct surprise checks at ports, ship landing centres, online shops and WhatsApp groups that deliver fish home.

Ms Ambily said enforcement of fish quality standards was often challenging. “Dealers, warehouse owners and wholesalers often move old stock to fox inspectors,” she said.

Ms Ambily said the department was carrying out intelligence work to trace the source of fish imported into the state or sold after weeks of refrigeration in warehouses to identify the perpetrators and the outlets through which they sell the spoiled goods.

(The writer is an intern at The Hind, Thiruvananthapuram)

Published – 23 Jun 2026 6:30 PM IST