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New Hoque & Sons Inc., located in Maspeth, NY, is recalling its “Dry Ghoinnya Fish” because the fish has been determined to be uneviscerated. This recall is nationwide for packages, which were distributed for retail sale. The uneviscerated fish is packaged in 10-12 lb clear plastic packages, marked with a 5/19/25 expiration date and having UPC code 908172635412. [1]

United States Food & Fish Recall Alert: Dry Ghoinnya Fish - Botulism Risk Due to Unevisceration

Recall Nov 27, 2025

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Category of food product: Food 

Type of recall: Uneviscerated Fish / Botulism Risk

Date: October 29, 2025

New Hoque & Sons Inc., located in Maspeth, NY, is recalling its “Dry Ghoinnya Fish” because the fish has been determined to be uneviscerated. This recall is nationwide for packages, which were distributed for retail sale. The uneviscerated fish is packaged in 10-12 lb clear plastic packages, marked with a 5/19/25 expiration date and having UPC code 908172635412. [1]

Reason for the Warning:

Uneviscerated fish products have been associated with botulism poisoning outbreaks. Clostridium botulinum spores are more concentrated in the viscera, and uneviscerated fish cannot be sold in New York State. The symptoms of botulism include dizziness, blurred or double vision, trouble speaking or swallowing, weakness in the muscles, a distended abdomen, or constipation. If individuals experience any of these symptoms, they should seek urgent medical attention.

Root Cause analysis:

Routine sampling performed by Food Inspectors of the New York State Department of Agriculture and Markets and analysis conducted by Food Laboratory staff indicated that product was not properly eviscerated before processing. Failure to eviscerate fish allows spores of Clostridium botulinum to proliferate in the product and could result in botulism poisoning.

Product information:[2]

Brand Name

Product Name

Product Description

Package Size

Expiration Date

UPC Code

Distribution

Hoque

Dry Ghoinnya Fish

Uneviscerated dried fish

10–12 pound clear plastic

5/19/2025

908172635412

Nationwide retail

 

Issue identified:

  • The drying process of fish creates an oxygen-free space when viscera remain inside the fish which leads to anaerobic conditions.
  • The absence of oxygen in the storage environment enables Clostridium botulinum spores to multiply into toxin-producing bacteria when the product remains at room temperature. No reported illnesses have been linked to this product to date.

Botulism Poisoning Symptoms Include:

  • The body experiences dizziness together with muscle weakness.
  • The eyes experience vision problems which include blurred or double vision.
  • The person experiences trouble with speaking and swallowing and breathing.
  • The muscles experience
  • The abdomen becomes swollen while the body experiences

Botulism becomes fatal when left untreated because it leads to respiratory failure. People who develop these symptoms after eating the product need to get immediate medical help at an emergency facility.

Botulism Risk Due to Unevisceration - image

FDA Warning about the product:

New Hoque & Sons Inc. has issued an alert about its raw “Dry Ghoinnya Fish” because of a possible food safety issue. The U.S. Food and Drug Administration (FDA) has released a warning about fish products that lack evisceration processing because they create contamination risks. The company has started a product recall while customers need to follow all safety guidelines.

Consumer Guidance about the product:

The following steps apply to all Dry Ghoinnya Fish buyers who need to act right away:

  • The product must not be consumed at any time.
  • You need to bring the product back to the store where you purchased it to receive a full refund
  • New Hoque & Sons Inc. operates at (718) 391-0992 for any product-related inquiries or concerns.
  • People who consumed the product need to visit a doctor right away when they show botulism symptoms.

FRL Commentary:

The recalled dry ghoinnya fish serves to reemphasize the point of having strict controls in place during processing – especially evisceration in fish – to prevent the risk of botulism. Food manufacturers and food suppliers must maintain strict food safety and quality assurance protocols in their businesses to protect the end-consumer with the reassurance of analytical verification services. Food Research Lab offers testing services and safety evaluations and regulatory support to help producers and retailers develop better preventive measures which reduce contamination risks and guarantee dried fish and seafood products are safe to eat.

Conclusion:

The recall of Dry Ghoinnya Fish by New Hoque & Sons Inc., serves as a reminder of the hazards of improper fish processing, as well as reminding us of that awareness of food safety will need to remain elevated by ongoing process controls by manufacturers to guarantee consumer safety. Consumers must quickly adhere to a recall and food manufacturers must place an emphasis on safety and proper process controls and testing.
Food Research Lab encourages consideration of partnerships for food safety testing and contaminant testing to meet regulations and ensure the safety of the consumer.

Reference:

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