Photo: Þorfinnur Sigurgeirsson

All links in the chain are important to ensure quality of the seafood products all the way to the consumer dish. Therefore the retail is also important, the fishmonger, supermarket, canteens, restaurants and consumers themselves.

An unbroken cold chain should be maintained and labelling on shelf life monitored. It is important to note that quality decreases gradually with the storage time, and therefore the time from catch/slaughter and processing is important. During these last steps in the cold chain it is mainly time and temperature that can be controlled and monitored.

Here the same rule applies as elsewhere in the cold chain: To remain a low temperature.

The retailer is responsible for maintaining low temperature in the products. According to the Icelandic Food and Veterinary Authorities (MAST) food stuff that should be stored in cold storages or served cold should be cooled down as quickly as possible and store at 0-4°C, so that the product temperature is 0-4°C. Temperature of frozen food stuffs should be kept at constant temperature of -18°C or lower.

Fish in fish counter in the store should not be stored in melted water. Therefore it must be ensured that the melting ice does not accumulate to avoid faster fish spoilage.

When thawed fish products are marketed, the product name should be clear on the packaging, mentioning that it is a thawed product to avoid confusion with those fresh.


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