In a video shared online, Tjay identified the whitish substance sometimes found on the fish as mould and warned that it could also contain polycyclic aromatic hydrocarbons (PAHs), which are associated with cancer risks.
He cautioned that soaking the fish does not necessarily eliminate the potentially harmful substances, despite its widespread use in Nigerian meals.
“Guys, see this shawa, this dry fish is one of the most toxic fishes that we eat in the country,” he said.
Tjay advised consumers to soak the fish for at least one hour before removing its head and skin, claiming that about 50 per cent of the toxins were concentrated in the head.
He also encouraged Nigerians to opt for smaller-sized shawa fish, claiming that they were less likely to contain harmful substances.
“The tiny ones are less toxic,” he added.
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