La pérdida y el desperdicio de alimentos en las cadenas de valor del pescado
©FAO/Omar Penarubia
  • Supportive Policy Environment
  • Application of Appropriate Technology
  • Skills and Knowledge
  • Services and Infrastructure
  • Regulatory Environment
  • Social and Gender Equity
  • Markets

Regulatory Environment for Artisanal Fish Smoking

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 storage practices and food safety requirements that minimizes food loss and waste (FLW). Food standards should encourage the uptake of good storage 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 storage facilities and associated hygienic practices are used. 

Key Publications

Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish

This Codex standard applies to smoked, smoke-flavoured and smoke-dried fish prepared from fresh, chilled or frozen raw material. It deals with whole fish, fillets and sliced and similar products thereof.

Community Governance and Fishery Performance Diagnostics Case Studies

This document includes information related to bylaws and fish processing.                                                                                                                                                                                                                                                         

East African Code of Hygienic Practice for Smoked Fish

This Code of Practice applies to smoked fish which are intended for human consumption, and contains the technological guidelines and essential requirements of hygiene for processing, handling, storage and distribution of smoked fish.

More Resources

More Resources

One of the major issues prevailing in the fisheries and aquaculture industry in Sri Lanka is the high loss and waste of fish, and it has become necessary to introduce strategies aimed at preventing and...
What happens to fish after it is caught has a big impact on its quality. This guide is for fishers, vessel owners, extension services, and anyone interested in how to maintain fish quality.
In order to support long-term capacity building for women, the SSF Umbrella Programme conducted a review to identify successfully adopted post-harvest best practices that should be disseminated more widely to help reduce fish loss and...