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Food Category Details

Food Category Hierarchy

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms (09.2.5)

Description:
Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling, with or without salting, by exposing the fish to freshly-generated sawdust smoke. Dried fish are prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation; the fish may be salted prior to drying. Salted fish are either rubbed with salt or placed in a salt solution. This manufacturing process is different from that described in food category 09.3 for marinated and pickled fish. Cured fish is prepared by salting and then smoking fish.1 Examples include: salted anchovies, shrimp, and shad; smoked chub, cuttlefish and octopus; fish ham; dried and salted species of the Gadidae species; smoked or salted fish paste and fish roe; cured and smoked sablefish, shad, and salmon; dried shellfish, dried bonito (katsuobushi), and boiled, dried fish (niboshi).

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 09.2.5
INS No. Food Additive or Group Max Level Notes Defined In
950 Acesulfame potassium 200 mg/kg 09.2
260 Acetic acid, glacial GMP 09.2.5
472a Acetic and fatty acid esters of glycerol GMP 09.2.5
1414 Acetylated distarch phosphate GMP 09.2.5
406 Agar GMP 09.2.5
400 Alginic acid GMP 09.2.5
129 Allura red AC 300 mg/kg 09.2.5
160b(i) Annatto extracts, bixin-based 10 mg/kg 09.2.5
300 Ascorbic acid, L- GMP 09.2.5
951 Aspartame 300 mg/kg 09.2
BENZOATES 200 mg/kg 09.2.5
320 Butylated hydroxyanisole (BHA) 200 mg/kg 09.2.5
321 Butylated hydroxytoluene (BHT) 200 mg/kg 09.2.5
CAROTENOIDS 100 mg/kg 09.2
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES 200 mg/kg 09.2.5
170(i) Calcium carbonate GMP 09.2.5
509 Calcium chloride GMP 09.2.5
327 Calcium lactate GMP 09.2.5
161g Canthaxanthin 15 mg/kg 09.2.5
150c Caramel III - ammonia caramel 30,000 mg/kg 09.2
150d Caramel IV - sulfite ammonia caramel 30,000 mg/kg 09.2
290 Carbon dioxide GMP 09.2.5
120 Carmines 300 mg/kg 09.2.5
160a(ii) beta-Carotenes, vegetable 1,000 mg/kg 09.2.5
407 Carrageenan GMP 09.2.5
330 Citric acid GMP 09.2.5
472c Citric and fatty acid esters of glycerol GMP 09.2.5
627 Disodium 5'-guanylate GMP 09.2.5
631 Disodium 5'-inosinate GMP 09.2.5
635 Disodium 5'-ribonucleotides GMP 09.2.5
143 Fast green FCF 100 mg/kg 09.2.5
297 Fumaric acid GMP 09.2.5
422 Glycerol GMP 09.2.5
163(ii) Grape skin extract 1,000 mg/kg 09.2.5
412 Guar gum GMP 09.2.5
414 Gum arabic (Acacia gum) GMP 09.2.5
463 Hydroxypropyl cellulose GMP 09.2.5
464 Hydroxypropyl methyl cellulose GMP 09.2.5
1440 Hydroxypropyl starch GMP 09.2.5
IRON OXIDES 250 mg/kg 09.2.5
425 Konjac flour GMP 09.2.5
270 Lactic acid, L-, D- and DL- GMP 09.2.5
472b Lactic and fatty acid esters of glycerol GMP 09.2.5
243 Lauric arginate ethyl ester 200 mg/kg 09.2.5
322(i) Lecithin GMP 09.2.5
504(i) Magnesium carbonate GMP 09.2.5
511 Magnesium chloride GMP 09.2.5
528 Magnesium hydroxide GMP 09.2.5
504(ii) Magnesium hydroxide carbonate GMP 09.2.5
296 Malic acid, DL- GMP 09.2.5
421 Mannitol GMP 09.2.5
461 Methyl cellulose GMP 09.2.5
465 Methyl ethyl cellulose GMP 09.2.5
460(i) Microcrystalline cellulose (Cellulose gel) GMP 09.2.5
471 Mono- and di-glycerides of fatty acids GMP 09.2.5
621 Monosodium L-glutamate GMP 09.2.5
941 Nitrogen GMP 09.2.5
1404 Oxidized starch GMP 09.2.5
PHOSPHATES 2,200 mg/kg 09.2.5
440 Pectins GMP 09.2.5
124 Ponceau 4R (Cochineal red A) 100 mg/kg 09.2.5
501(i) Potassium carbonate GMP 09.2.5
508 Potassium chloride GMP 09.2.5
332(i) Potassium dihydrogen citrate GMP 09.2
326 Potassium lactate GMP 09.2.5
460(ii) Powdered cellulose GMP 09.2.5
407a Processed eucheuma seaweed (PES) GMP 09.2.5
310 Propyl gallate 100 mg/kg 09.2.5
1204 Pullulan GMP 09.2.5
RIBOFLAVINS 300 mg/kg 09.2.5
SORBATES 1,000 mg/kg 09.2.5
SULFITES 30 mg/kg 09.2.5
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium GMP 09.2.5
470(ii) Salts of oleic acid with calcium, potassium and sodium GMP 09.2.5
350(ii) Sodium DL-malate GMP 09.2.5
262(i) Sodium acetate GMP 09.2.5
401 Sodium alginate GMP 09.2.5
301 Sodium ascorbate GMP 09.2
500(i) Sodium carbonate GMP 09.2.5
466 Sodium carboxymethyl cellulose (Cellulose gum) GMP 09.2.5
331(i) Sodium dihydrogen citrate GMP 09.2
316 Sodium erythorbate (Sodium isoascorbate) GMP 09.2.5
365 Sodium fumarates GMP 09.2.5
576 Sodium gluconate GMP 09.2
325 Sodium lactate GMP 09.2.5
110 Sunset yellow FCF 100 mg/kg 09.2.5
TARTRATES 200 mg/kg 09.2.5
417 Tara gum GMP 09.2.5
102 Tartrazine 100 mg/kg 09.2.5
413 Tragacanth gum GMP 09.2.5
333(iii) Tricalcium citrate GMP 09.2
332(ii) Tripotassium citrate GMP 09.2
331(iii) Trisodium citrate GMP 09.2
415 Xanthan gum GMP 09.2.5

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.


  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 464-68.

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