News and UpdatesIn the NewsFish Right program: Buy only fresh ihalason

Fish Right program: Buy only fresh ihalason

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A fish biology specialist has warned locals to buy only fresh bullet tuna, locally known as ihalason, to avoid scombrid poisoning.

Scombroid poisoning results from the ingestion of contaminated food that have produced bacteria (scombroid toxin) from its improper storage.

The Southern Negros Fish Right Program issued the statement through fish expert Dr. Aileen Maypa of the SU Institute of Environmental & Marine Sciences amidst reports of bullet tuna (Auxis rochei) from China, locally known as ihalason, flooding the Dumaguete City Public Market.

Dr. Maypa explained that the effects of scombrid poisoning vary from person to person, and can be fatal to some who are very sensitive to it. She said toxicity also varies according to fish freshness and exposure to bacteria.

The Dumaguete City Council had conducted a public hearing on Aug. 14 together with the Public Market administration, the City Veterinarian’s Office, and City Economic Enterprises Officer Engr. Jose Ronnie Fortin regarding several stocks of fish in boxes imported from China.

The boxes of frozen ihalason found at the Dumaguete market, which had Chinese markings, originated from Davao City and carried with it local transport permits from Bais City by the Bureau of Fisheries & Aquatic Resources.

Maypa explained that the influx of ihalason from other places may have coincided with the habagat (southwest monsoon) when winds are strong along the Southern Negros coast.

She said fishing effort by local fishers during habagat is considered “none-to-low”, which could explain the low fish supply in Dumaguete and the neighboring markets which drive prices up.

The cost of local ihalason ranges from P120 to 140 per kilo during the summer, and P180 to 200 during habagat.

She noted that that frozen ihalason from China (boxed in dry ice) is only P140 to 160 per kilo.

Dr. Maypa said that normally, approximately 70 to 80 percent of the daily fresh fish supply in the Dumaguete public market comes from the coastal waters of the southern town of Siaton.

These include small pelagic fish species such as bullet tuna (Auxis rochei), frigate tuna (Auxis thazard), round scads (Decapterus spp.), big eye scad (Selar spp.), and skipjack (Katsowonus pelamis) — classified as second class at the Dumaguete public market.

Most of these species are actually considered “priority species” by the Southern Negros Fish Right Program of the BFAR-US Agency for International Development.

City Economic Enterprise Officer Engr. Jose Ronnie Fortin earlier belied rumors that contaminated ihalason fish are being sold in the public market, stressing that these frozen products comply with all the legal requirements.

He said existing local policies only allow “fresh fish” to be sold at the public market.

Fortin told the City Council hearing that the frozen ihalason fish from China at the local market had auxiliary permits from BFAR, signifying that the fish were found to be negative of formaldehyde, emitted no foul odors, were physically wholesome, passed the packaging requirement, and that the sellers were legitimate, complete with business permits.

In the same hearing, City Councilor Agustin Miguel Perdices said he wanted clarification how the public can tell if frozen products like the ihalason from China transported in dry ice can be qualified as lab-as (fresh).

Maypa cited past scientific studies (Reilly and Santos, 1984) documenting histamine toxicity, or scombrid poisoning, by bacteria found in ihalason.

The study found that the muscles of ihalason contained high levels of free histidines that are carboxylated by bacterial enzymes into histamines, both at chilled and ambient temperatures.

Engr. Fortin reiterated how storage of bullet tuna, and proper thawing process at home are crucial to keep the fish fresh and edible.

He advised the public to observe proper thawing of frozen fish “through gas evaporation in ambient temperature”, rather than soaking the fish in water which would likely reduce its natural flavor, make its texture mushy, and make it appear spoiled. (Irma Faith Pal)

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