Can't be too "careful" especially when in the third world..
Even here in America, restaurants have taken short cuts..
I have a friend that worked as a bus boy years ago in San Diego and when the owner of that Italian restaurant said, "push the fish", it's already kind of smelly but the chef just hide it with herbs and other techniques they used to disguise it..
Here's the kicker, they still charged the same price for that sword fish..