Dr Zainab Dambazau, DVM (Unimaid), MPH (Walden), MSc Inf. Dis. (LSHTM), FCVSN(Public Health), NFELTP

Email:theonehealthmessenger@gmail.com


Walk through any open market and you’ll hear a familiar sales pitch: “This fish doesn’t spoil!” Sounds magical, right? But here’s the truth; no fish should defy natural decay unless something unnatural is involved.


In my days as a fish farmer, I often had honest conversations with those who bought from me. They’d share stories of fish that stayed “fresh” for days without refrigeration. I always asked them, how? The answers were disturbing.



Some vendors are using formalin (yes, the same chemical used to embalm corpses), engine oil, insecticides like Piff Paff, and used motor oil to preserve fish and keep it looking deceptively fresh. These methods are not only illegal, they are dangerous to your health.


Eating such fish can cause kidney failure, cancer, and long-term damage to your organs. You deserve better.


So next time you see fish that looks “too fresh,” ask yourself; what’s keeping it from spoiling?


Natural food should behave naturally. If it doesn’t, it’s not food. 

It’s  a Risk.