In an age of instant gratification, it is surprising that many seafood lovers still have reservations about consuming seafood during the monsoon. The reasoning we have been given is that since there is no fresh local seafood, the seafood served at restaurants must be stale, unhygienic and risky.

While this might be true for any establishment with dubious quality standards, the risk of food poisoning in such a restaurant would probably be there throughout the year. But eating seafood at credible restaurants needn’t have to wait for a few more months. While local fishing may be banned and risky for fishermen in coastal areas, it does still happen and there is still fresh fish available in trickles.

“There’s nothing wrong in having fish during the monsoons. It’s a misconception that it is not really safe to consume seafood during the rains,” says Chef Nilesh Limaye of Trikaya. Seconding him, Chef Pravin Sinha of Tiger Trail Restaurant at the Royal Orchid Central says any fish is fit for consumption, if preserved well.

“Any fish is good enough for consumption if it is preserved at a standard temperature of minus 18 degree Celcius. Since it’s difficult to source fresh fish during the monsoon, the preservation of fish at the right temperature is crucial,” says Sinha. “After the fish has thawed, judging from its texture, a decision can be made whether it is fit for consumption or not,” he adds.

From a consumer point of view, Samira Nambiar, an engineer, sums it up when she says that although she does not stop having seafood in the monsoon, she does get choosy about where she has it.

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