The requirements for the handling, preparation, processing, packaging, transportation, storage, and quality of chilled finfish, marine molluscs, and crustaceans, as well as products derived therefrom, that are intended for human consumption are outlined in South African National Standard (SANS) 3091. It specifies the criteria for the factories and workers who produce chilled fish, molluscs, crustaceans.

To have healthy and disease-free food which are imported or locally produced, aquaculture or farming practices will be changed to ensure that marine products thrive in a healthy environment and help to preserve our oceans, according to Jodi Scholtz, Lead Administrator of the SABS. He also mentioned that it will benefit the economy by giving export items that conform with SANS 3091 a competitive advantage.

“South Africa’s fishing sector will benefit from national standards such as SANS 3091, in conjunction with other standards relating to the health and preservation of marine life and oceans – has the potential to ignite a sustainable fishing sector in the years to come,” he said.

It specifies guidelines for handling food products, such as temperature, microbiological safety checking water quality, as well as checking that the fish is fresh by looking for things like luminous, moist eyes, brilliant red gills, firm and elastic flesh, etc. The flesh of animals like tuna, yellowtail, and mackerel should be dark red or pink. Guidelines are given for the various cuts of fish in order to standardize sizes, quantities, and labelling for the benefit of consumers.

The national standard specifies how shrimp, prawns, langoustines, lobsters, and abalone should be processed. It’s crucial to keep in mind that SANS 3091 does not cover every species; therefore, other standards must be employed in addition to the national standard.

Manufacturers producing chilled smoked fish or smoke-flavored finfish, will also need to refer to SANS 2877, says Scholtz. To make sure that aquaculture goods adhere to the standards, he advised manufacturers and businesses who are involved in the fishing industry to familiarize themselves with the new standard. On the other hand, retailers and customers will profit from understanding the standards of quality for the goods they offer and purchase.