Fish
Information on fishery products, hygiene and fish labelling.
Safe Smoked Fish Tool
The Safe Smoked Fish Tool is a free tool (updated in 2022), developed by Food Standards Scotland, to help smoked fish producers manage the risk of contamination of their product by Listeria monocytogenes. It has multiple risk assessments to help businesses audit their practices, a handy glossary, and a resource page full of helpful advice.
ESSA's European Guide to Good Practice for Smoked and/or Salted and/or Marinated Fish
The European Salmon Smokers Association’s (ESSA) European Guide to Good Practice for Smoked and/or Salted and/or Marinated Fish has been published by the European Commission on their Guidance Platform. The Guide was endorsed by the EU Member States.
The Guide was developed with the following objectives:
- Create a tool for all European fish smokers to have best practices and information for the production of safe products.
- Cover the requirements set by the current European regulations and Codex Alimentarius.
- Provide consumers with accurate and truthful information about the nature of the product they are consuming.
Freezing fish and fishery products
Retained EC Regulation 853/2004 provides that food business operators must ensure that certain fishery products, including those to be consumed raw or almost raw, undergo a freezing treatment to kill viable parasites that may represent a risk to the health of the consumer.
