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

Published 23 June 2026 · india

The Fisheries and Food Safety departments have jointly launched ‘Operation Sagar Rani’ to enforce quality and safety standards for fish retailed in Kerala during the

The Fisheries and Food Safety departments have jointly launched ‘Operation Sagar Rani’ to enforce quality and safety standards for fish retailed in Kerala during the lean monsoon season. According to Dr K. Sahadevan, managing director of Matsyafed, the annual per capita fish consumption in Kerala is, by conservative estimates, 23 kg per person, and the trawling ban has not dampened the State’s appetite for fish, a staple for a significant section of the population. He said a significant quantity of fish retailed 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 for 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 multiplication and accelerate spoilage. “The moment a fish is caught, refrigeration becomes imperative,” he said. Ambily R., joint director of Fisheries, said in optimal conditions, one kilogram of fish requires one kilogram of ice for proper preservation. However, transporters and wholesalers cut corners to save on storage and transportation costs, wringing illicit profits by being tightfisted when buying the required amount of ice to keep the fish fresh. “Fish transported to inland areas reaches consumers several hours late without proper refrigeration, often rendering the catch unsafe for human consumption,” she said.

Smitha R. Nair, the additional director of Fisheries, flagged the illegal use of banned additives, chiefly formalin and ammonia, to inhibit microbial growth and retain moisture, resulting in a stale catch that looks fresh despite weeks of poor refrigeration and unscientific transport, without maintaining the mandated cold chain. Nair advised consumers to examine fish carefully before purchase. She said a useful rule of thumb was to check the firmness of the fish and the colour of its eyes to detect deterioration. “An unusual smell, including a strong whiff of chemicals, is a sure giveaway,” she said. Nair said that joint teams of food inspectors and Fisheries department officials are conducting surprise checks at harbours, boat landing centres, online stores, and WhatsApp groups that deliver fish to homes.

Ambily said that enforcing fish quality standards was often challenging. “Vendors, warehouse owners, and wholesalers often move old stocks to fox inspectors,” she said. Ambily said the department conducts intelligence work to trace the source of fish that is imported into the State or sold after weeks of refrigeration in warehouses, to identify offenders and the outlets through which they sell the spoiled wares. (The writer is an intern with The Hindu, Thiruvananthapuram)