How to Identify Fish Contaminated with Urea and Choose Safe, Fresh Seafood

With the following simple tips, you’ll be able to recognize fish that have been contaminated with urea and confidently choose fresh, safe seafood for your family.

1. Signs of Fish Contaminated with Urea

– Eyes:
When buying fish, look closely at the eyes. Fresh fish usually have clear, bulging, and bright eyes with a firm cornea. In contrast, fish that are stale or contaminated will have sunken eyes that appear dull, cloudy, or wrinkled, and in some cases, the cornea may be torn or discolored.

– Gills:
The gills of fresh fish are pink or bright red, tightly attached to the gill arches, and have no unpleasant odor or mucus. Fish that are not fresh or have been treated with urea, however, tend to have grayish gills, slimy surfaces, and a sour or chemical smell.

– Scales and Skin:
Fresh fish have shiny, firmly attached scales with a natural shimmer and no sticky residue. Stale or chemically treated fish will often have dull, faded scales that peel off easily, accompanied by an unusual or pungent odor.

2. How to Detect Chemically Treated Fish

– Flesh and Texture:
Press the fish’s flesh gently with your fingertip. A fresh fish feels firm and elastic, quickly springing back to its original shape. Fish that are spoiled or treated with urea tend to feel soft and mushy, leaving an indentation after being pressed — a clear sign you should avoid them.

– Belly:
In fresh fish, the belly is intact and firm. But if the belly appears swollen, discolored, or emits a strong odor, it may indicate the fish has begun to decompose or has been chemically treated to appear fresher.

– Mouth and Teeth:
A fresh sea fish usually has its mouth closed tightly, while a spoiled one will have its mouth open or slightly gaping. In fish that have been frozen too long or improperly stored, you might also notice missing or loose teeth — another indicator of poor quality.

3. The Dangers of Urea-Preserved Fish

Consuming fish preserved with urea can cause a number of serious health problems, especially when eaten frequently.

– Food Poisoning:
When urea decomposes, it releases ammonia, a toxic compound that can lead to food poisoning. Symptoms may include nausea, vomiting, stomach pain, and diarrhea.

– Liver and Kidney Damage:
Urea is a waste product that the human body naturally excretes. When absorbed in excessive amounts through contaminated food, it forces the liver and kidneys to overwork, potentially leading to long-term organ damage or reduced function.

– Toxic Buildup:
Long-term consumption of chemically treated fish may cause toxic accumulation in the body, increasing the risk of chronic diseases and even cancer.

– Digestive Disorders:
High levels of urea can disrupt the natural balance of gut bacteria, leading to digestive imbalance, bloating, and poor nutrient absorption. Over time, this may weaken your overall immune system and make you more susceptible to other illnesses.

4. How to Protect Yourself and Your Family

To avoid the health risks associated with contaminated seafood:

• Always buy fish from reputable markets or trusted suppliers.

• Avoid fish that smell like ammonia or have an unnatural shine.

• Check storage conditions — fish should be kept on clean, cold ice, not soaking in water.

• When in doubt, choose frozen fish from certified brands, as these are usually better regulated.

Eating fish regularly is one of the best ways to provide your body with essential nutrients like omega-3 fatty acids, vitamins, and protein. However, knowing how to identify and avoid urea-contaminated fish is crucial to ensuring that what’s on your table is not only delicious but also safe for your health.