Fresh fish must be received, stored, displayed, and sold in a clean and hygienic manner to prevent contamination. Fish should be kept separately from other non-edible products and in areas free from dust, insects, and toxic substances. Fish showing signs of deterioration like softness or odor should not be sold. All surfaces, containers, and utensils that touch the fish must be clean, smooth, and made of material that prevents contamination. Proper handling and storage of fish is important for both exporting and domestic markets.

1. Handling Practices
Fresh fish must be received, kept clean and
protected from any forms of contaminants.
¾ Fish shall be displayed /sold in tables,
shelves, boxes and storage space that is
smooth and made of non-contaminating
materials like plastic and stainless steel,
clean and protected from dust and other
contaminating agents.
¾ Fresh fish shall be kept or stored
separately in areas from non-edible
products like soap, infectants, pesticides
and other toxic or poisonous substances.
¾ Withdrawal of fresh fish for sale shall be
on a first in, first out basis. (first comes
first goes)
¾ Fish that shows quality deterioration such
a soft body, sunken eyes, severe lose of
scales; bad odor shall not be sold.
MPEDA
NETFISH
A GOOD
FISH MARKET
Healthy markets for healthy nation
Network for Fish Quality Management
and Sustainable Fishing (NETFISH)
Vallarpadom Post, Kochi - 682 504, Kerala, India
Tel: +91-484-2100012
E-mail: ceo@netfishmpeda.org
Website: www.netfishmpeda.org
¾ Cutting boards used in the preparation of
fish shall be made of even, non-fibrous
materials, easily cleaned materials and
free from cracks and crevices.
¾ Sales stalls for display for fresh fish shall
be kept clean and sanitary at all times.

2. The need for keeping fish market clean is very important. Hygienic handling of fish is not only
important for exporting but also very much important for domestic markets.
Holding containers
¾ Holding containers shall be clean, non-
corrosive, non-absorbent and free from
cracks and defects.
¾ Containers shall be insulated and
provided with cover at all times.
¾ Fish should be kept in different boxes
after sorting
¾ Containers shall be provided with holes
on bottom to allow draining of melted ice,
blood and slime avoiding hazards of
chemical, physical or biological
contamination.
¾ Utensils such as cutting knives, cutting
boards, scalers, scissors, and others
shall be clean, non-corrosive, non-
absorbent, free from cracks and defects.