ACCORDING to the Food and Agriculture Organization, fish consumption globally is estimated to be 20.5 per cent per capita and is expected to increase in years to come as fish is an important source of nutrition for many people across the world, providing required protein and other nutrients such as vitamin A, calcium, iron and omega 3 fatty acids. Throughout the Caribbean and Latin America, fish sales are consistently seeing an upward trend as this commodity is not only an important source of nutrients, but the industry in itself provides income for many people – whether they are fish farmers, fishers, or more indirectly related to the trade such as those people involved in the processing and sale of fish for human consumption.

Fish adulteration a growing public health concern Fish, like most other proteinous food, if not handled and stored properly is prone to spoilage, yet the cost in some countries such as Jamaica ranges between $849.82 and $2,059.70 per kilogramme.

In order to ensure economic gain and reduce the likehood of spoilage, it is a common practice for traders to adulterate fish with substances such as formaldehyde (formalin) – whether through the use of iced laced with formalin to disguise fish off-quality, or in some instances the fish itself is passed through a solution which is a mixture of formaldehyde (formalin) and water. Unknown to many is the fact that adulteration of fish is a food crime that poses a serious risk to the health of humans as it is est.