Is Your Smoked Fish Safe? What Every Ghanaian Household Should Know About Formalin Fears

Josephine Amuzu 13:54 - 21 February 2026

In many Ghanaian homes, smoked fish is not a luxury, it’s a necessity. From a pot of light soup bubbling on the stove to a bowl of waakye on a busy weekday afternoon, smoked fish adds flavour, depth and that unmistakable Ghanaian taste we all love.

But recent allegations that some traders may be using formalin to preserve smoked fish have sparked concern across markets and households.

For families who rely on smoked fish as an affordable protein source, the question now is simple: How safe is the food on our plates? Here’s what you need to know.

What Is Formalin — and Why Is It Dangerous?

Formalin is a solution made from formaldehyde, a chemical commonly used to preserve biological specimens — including dead bodies. It is not meant for food preservation.

When consumed, especially over time, formalin exposure has been linked to:

Irritation of the throat and stomach
Vomiting and abdominal pain
Breathing difficultiesLong-term cancer risks
Increased health risks for children and pregnant women

While investigations and confirmations are handled by regulatory authorities, even the suspicion of chemical contamination in food is enough to raise serious public health concerns.

Why Would Anyone Use It on Smoked Fish?

Food preservation in Ghana, especially in open markets, can be challenging. High temperatures, poor storage systems and inconsistent refrigeration mean smoked fish can spoil quickly.

Some unethical traders may allegedly resort to chemical preservatives to:

Extend shelf life
Prevent insect infestation
Reduce financial losses
Maintain a “fresh-looking” appearance
However, preserving profit should never come at the cost of public health.

Red Flags to Watch Out for When Buying Smoked Fish

While it’s not always easy to detect chemical contamination with the naked eye, here are some warning signs consumers should pay attention to:

Unnaturally glossy or shiny surface
Smoked fish should look dry and naturally brown, not artificially polished.
Strong chemical or unusual smell
A sharp, irritating scent is a red flag.
Extremely hard texture
If the fish feels unusually stiff or rubbery, be cautious.
Fish that doesn’t attract flies at all
While flies are unpleasant, completely insect-free fish in an open market environment may raise questions.
Unusually long shelf display
If fish appears to remain unchanged for weeks without refrigeration, be observant.

How to Protect Your Household

You don’t have to panic — but you should be proactive. Here are practical steps to reduce risk:

Buy from trusted, reputable traders you’ve patronised over time
Wash smoked fish thoroughly before cooking
Soak briefly in hot water before adding to soups or stews
Cook fish at high temperatures
Store properly at home to prevent further contamination
And most importantly, report suspicious food practices to local authorities or food safety regulators.

Take Control: Smoke Your Own Fish at Home

One practical way to protect your family is to reduce reliance on market fish. With tools like an air fryer, oven, or small indoor smoker, households can now smoke their own fish safely at home. Buy fresh fish from trusted sources. The fresher, the safer.

DIY smoking: Marinate your fish with spices and smoke it in your air fryer, oven, or stove-top smoker.
Avoid chemicals: You control everything — no formalin, no preservatives.
Make it social: Cooking smoked fish at home can be a bonding activity with family, friends, or neighbours.

This approach is healthier, safer, and fun, giving households both protection and pride in their meals.

This issue goes beyond one market or one trader. It highlights the urgent need for stronger food safety education, improved storage systems, and stricter enforcement.

Ghanaians deserve safe food. Period. Smoked fish is part of our culture, our kitchens and our comfort meals. Protecting it means protecting our families. As consumers, staying informed is our first line of defence.