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Regulatory authorities should be equipped to implement national food law –which will often entail extension to educate processors and traders, advisory services, and enforcement – and establish standards. Food law should lay out the requirements for good fish salting practices and food safety requirements that minimises food loss and waste (FLW). Food standards should encourage the uptake of good processing practice and be made available in a format understandable by traders and processors.

The Codex Alimentarius Code of Practice for Fish and Fishery Products is a reference point for good practice which becomes a legal requirement. 

The Code of Practice is often used to develop regional and national codes of practice.

Encouraging the uptake of improved technology and practices can be promoted at the local level by the development of bylaws which make it a requirement that well designed processing facilities and associated hygienic practices are used.