Inside Abuja’s booming seafood trade

Seafood refers to edible aquatic animals such as fish, prawns, shrimps, crabs, snails, lobsters, and other marine life. It can be found in various forms: fresh, frozen, smoked or dried, and is a popular source of protein in many Nigerian households. While coastal cities are often associated with seafood consumption, demand is also high in […]

Seafood refers to edible aquatic animals such as fish, prawns, shrimps, crabs, snails, lobsters, and other marine life. It can be found in various forms: fresh, frozen, smoked or dried, and is a popular source of protein in many Nigerian households. While coastal cities are often associated with seafood consumption, demand is also high in inland cities like Abuja.

From grilled catfish and fried tilapia to seafood okra and prawn sauce, people across different social classes enjoy seafood in homes and restaurants. Its versatility in Nigerian cuisine has contributed to the steady growth of the seafood market in the capital.

To see how this business operates in the city, Weekend Trust visited Kado Fish Market, one of Abuja’s busiest seafood trading spots. The market opens as early as 6.30am, with sellers already arranging their display of seafood in basins filled with ice and freezers. Trucks offload supplies, customers begin to arrive, and the day’s trade kicks off with bargaining, cleaning and packaging, all before the sun is fully up.

One of these traders is F.K. Lawnson, a seafood vendor who has been in the business for over a decade.

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“I’ve been selling seafood here for about 10 to 11 years,” he says, while sorting a tray of prawns. Lawnson deals in a variety of products: prawns, shrimps, snails and different types of fish, but he notes that shrimps are his fastest-selling and most profitable item.

Lawnson sources his seafood locally, relying on an established supply chain that brings in fresh and frozen goods. He describes business as “generally good,” but points to electricity as a major challenge. “If there’s no light, the seafood can’t stay frozen,” he explains. “That means it can spoil quickly. And when that happens, we lose both the money used to buy the stock and the trust of customers.”

Lawnson says that with quality products and consistency, customers always return. In fact, he has been able to expand his business sustainably, and he believes the seafood market in Abuja will continue to grow. “There are a lot of opportunities here,” he says. “If you sell well and take care of your customers, they will keep coming back.”

Another trader, Ibrahim Adamu, has been in the seafood business for 35 years. He sells prawns, calamari, lobsters, shrimps, and other varieties, all sourced locally. Like Lawnson, he says shrimps bring in the most customers and generate the highest sales, although his biggest concern is also the issue of electricity. “Without light, things spoil,” he says. “But when power is stable, everything moves smoothly.” Adamu believes that seafood will continue to do well, especially in Kado Market, which he calls “the one place where you can find almost every kind of seafood and be satisfied.”

Suleiman Isah, who has been selling seafood for over 10 years, offers a wide range including crabs, lobsters, and shrimps. He recalls that in the past, they mostly imported their products, but things changed during the administration of former President Muhammadu Buhari. “The government encouraged more local farming, so now we get most of our seafood from within Nigeria,” he says.

Suleiman also highlights the burden of electricity costs. “This business depends on power. We need it to freeze and preserve our products,” he explains. “But with the recent increase in electricity tariffs, our units finish faster. That has made things much harder for us.” Despite these setbacks, he remains positive. “This business is one of the greatest adventures. It gives you profit and income, but you must be ready for the challenges too. Still, I believe it will continue to grow. This is just the beginning.”

Rabiatu Umar, is one of many Abuja residents who regularly buy seafood for home cooking. 

“I usually get prawns, tilapia, or catfish from a seller I trust not far from where I live.”

She explains that seafood has become a key part of her family’s meals. “My kids really like seafood okra and jollof rice with prawns,” she says. “It’s something I try to cook at least once or twice a week.”

For her, quality and freshness are the most important things. “I’m always careful about where I buy. If the fish doesn’t look or smell right, I don’t touch it. But when it’s good, it really makes the food taste better.”

Rabiatu also notes that storing seafood at home can be tricky. “Sometimes there’s no light, and that can spoil everything in the freezer. So I try to buy only what I can cook quickly.”

Despite that, she says seafood remains her go-to. “It’s healthy and it tastes good. Once you know how to prepare it well, it’s hard to go back.”

Fatima Muhammad Sabiu, a seafood lover, shared that she eats seafood about five times a week. “I usually get mine from H-Medix or Kado Market,” she says. “Even though it’s expensive, I can’t stop buying it. Honestly, I just love it.”

From shrimps and crabs to prawns, Fatima enjoys cooking a wide range of dishes. Her favorites include seafood okra, shrimp fried rice, catfish pepper soup, and seafood pasta. “It’s become a part of my cooking. I just wish it would be a bit more affordable.”

However, there are some types she avoids. “I don’t eat octopus or eel. Their appearance is too slimy for me, I just can’t,” she admits.

Still, she agrees that seafood is eaten more. “It’s becoming more self-compliant in Abuja. People are starting to normalise it. It’s no longer something you only eat at fancy restaurants. I believe it’s going to continue to thrive.”

Other seafood buyers in Abuja shared similar thoughts.

 

Seafood a favourite on menus

Ibrahim Hamza, who occasionally eats seafood, says his go-to choices are shrimp, crab, and squid (calamari), usually bought from major supermarkets in the capital city. “I don’t eat seafood often,” he says, “but when I do, I look out for size, freshness and price.”

Despite not being a regular consumer, he appreciates the variety seafood offers. “It’s nice to have an array of protein choices, plus they taste really good,” he adds. His favourite dish is mixed seafood pasta. However, oysters are one thing he stays away from. “Why eat that?” he wonders. Ibrahim believes seafood is becoming more popular in Abuja, particularly among wealthier individuals. “Even though it can affect things like uric acid levels, it’s still a go-to protein, especially for the rich.”

Ahmad Kindin, another resident, says he used to avoid seafood altogether until he finally gave it a try. “Honestly, I didn’t like anything related to seafood until I tried it,” he admits. Now, he occasionally enjoys crabs and lobsters, often sourced from supermarkets like Shoprite. For him, freshness is the most important factor when buying seafood. “BBQ lobsters and crabs are my favourites,” he says.

Though he avoids sushi, Ahmad believes the seafood market in Abuja is on the rise. “Based on statistics and my personal experience, it’s becoming more popular and will continue to thrive.”

Restaurants are seeing this shift too. At a popular dining spot in Abuja, seafood has carved out a strong place on the menu.

“It’s very popular,” says the manager. “We’ve been serving seafood dishes for about two to three years now, and the demand has only gone up.”

The restaurant’s best-selling seafood dishes include paella, lemon ginger prawns, and seafood spiced soup, all made with locally sourced ingredients.

But there are seasonal challenges. “Prices usually increase during the dry season and that has affected our pricing,” he said.

Even so, seafood is now considered a staple on their menu. “We don’t buy in large quantities, we store everything properly, always iced in the cold room to ensure freshness and quality.”

Asked about the future of seafood at their restaurant, the response was clear: “Yes, it will always thrive.”

A seafood-based restaurant in the heart of Abuja, has been serving seafood dishes for nearly two years. The media manager says, “Seafood dishes are the most popular on our menu.” Their best-selling meals include Fishermen Soup and Seafood Okra.

They source their seafood from Calabar and have observed a noticeable rise in customer demand. However, they say vendors often increase prices randomly due to this high demand, which has affected their own pricing.

“People now understand the health benefits of seafood,” the media manager explained. “We make sure we have constant electricity to keep everything well stored in refrigerators.”

Despite these challenges, Seapot Chop House believes the seafood business will continue to grow. “It can only get better,” he added.

At a popular restaurant in Abuja, seafood has remained most customers favourite for over 25 years. The manager highlighted that prawns are their best-selling item which is usually sourced locally. He noted that seafood is seen as both healthier and tastier, and the restaurant’s technical preparation methods have helped boost its popularity.

When asked about sourcing, he explained that although seafood is locally sourced, the distance and unstable power supply pose major challenges. “Because it’s gotten from one source, freshness is tied to how quickly we can get it. Demand is so high that suppliers often run out of stock,” he said.

Despite the rising cost of seafood, the restaurant continues to serve it because of its high demand and health benefits. Each dish is garnished with fresh vegetables, spices, and prepared on demand to maintain quality.

The manager believes seafood is thriving in Abuja and will only continue to grow in popularity. “It’s perceived as much healthier than many other options, and the demand keeps increasing.”

 

Expensive but nutritious

From fresh catfish pepper soup, grilled catfish and fried tilapia to seafood okra and prawn sauce, people across different social classes and cultural diversity enjoy seafood in homes and restaurants, its versatility in Nigerian cuisine has contributed to the steady growth of the seafood market in the capital.

In Abuja, seafood comes in a wide variety.  When seafood is mentioned most times people think of fish. Some of the common fish types include tilapia  which sells for N10,000.00 per kg, small live catfish goes for N6,500.00 and medium for N7,000.00 while titus fish sells for N7,500.00 per kg and crocker for N6,500.00 per kg. Hake is sold for N7,500.00 per kg while frozen panla sells for N6,000.00), and kote fish for N5,500.00 per kg. Other seafood options include baby calamari which sells for N9,500.00 per pack and shrimp packs small size goes for N7,500.00 and medium for N14,000.00 while prawns sell for N18,000.00 per kg.

Seafood is often perceived as expensive due to factors like limited availability, demanding harvesting techniques, high demand, and the need for specialised processing and transportation. Certain species, are particularly costly due to their rarity, culinary prestige, and the challenges associated with their capture or

 

A health treasure

Speaking on the health benefits of seafood, Mrs Nesochi Emenike, a registered dietitian nutritionist (RDN), described it as “a treasure.” She explained, “Seafood is a complete protein that contains all the essential amino acids the body needs. It is also rich in healthy fats such as omega-3s, along with important vitamins and minerals.”

“A diet high in seafood can help keep the heart healthy, support muscle mass, and reduce the risk of metabolic disorders,” she added. “The World Health Organization recommends consuming at least two servings of seafood each week.”

Mrs Emenike also advised moderation. “While seafood provides key nutrients like vitamin B12, vitamin D, zinc, iodine, and selenium, excessive consumption may pose risks for some people,” she said. “Seafood like shrimp, prawns, and lobsters are high in cholesterol, so individuals with dyslipidemia or a genetic tendency toward high cholesterol should speak with a registered dietitian for guidance on safe portions. Too much of anything can become a problem.”

She further shed light on the mercury content: “Excessive mercury intake can be harmful to health, especially for pregnant women and children, as it affects brain development. You typically find higher levels of mercury in larger fish, especially predatory fishlike barracuda and shark.”

Mrs Emenike also highlighted the need for proper cooking. “It’s crucial to properly cook seafood, as it can be contaminated with bacteria and viruses. Proper cooking reduces this risk. In conclusion, eat in moderation, and if you have any diet-related condition or are predisposed to one, consult a healthcare professional for safe levels tailored to your needs.”

Whether it’s being sold in busy markets, cooked in trendy restaurants, or prepared at home, seafood has carved out a strong presence in Abuja’s food culture. With its growing demand, nutritional value and culinary versatility, the seafood business in the city is not just surviving, it’s thriving.