Fish is one of the most perishable food items. Spoilage begins as soon as the fish leaves the water because of its high moisture content, soft tissues, enzymes which remain active after death and bacterial flora which are adapted to cold temperatures. Even a few hours of bad handling or wrong storage temperature can make a good catch unsafe for consumption. The review of fresh fish handling from harvest to consumption is based on guidance from the Food and Agriculture Organization. Using appropriate gear for catching, quick capture and gentle handling minimise stress, physical damage and contamination. Further maintaining good hygiene and an uninterrupted cold chain adds quality to the fish that reaches a consumer’s plate.
Tembhurnre, M.C., Kumar, A., Geeta, S., 2026. Fresh fish handling practices: From harvest to consumer. Biotica Research Today 8(7), 112-113.
Chilling, Cold chain, Fresh fish handling, HACCP
FAO, 2023. Reducing food loss and waste in aquatic value chains. Food and Agriculture Organization (FAO) of the United Nations, Rome, Italy. Available at: https://www.fao.org/flw-in-fish-value-chains/multidimensional-approach/regulatory-environment/en
Huss, H.H., 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348. Food and Agriculture Organization (FAO) of the United Nations, Rome, Italy. URL: https://www.fao.org/4/v7180e/v7180e00.htm
Tempk, 2025. Cold chain fish handling regulations: Map duties to your operation. Tempk (China). Available at: https://www.tempcontrolpack.com/knowledge/cold-chain-fish-handling-regulations-safe-temperature-compliance-guide/
