Fiji meets new EU fish export safety requirements

Fiji is among three Pacific Island countries that have met the European Union's (EU) new food safety requirements for fish storage and traceability.

The regulations were introduced after EU auditors found that freezer vessels across the global supply chain were failing to achieve the required brine-freezing temperature of -18°C.

In some cases, cannery-grade tuna frozen at higher temperatures was being marketed for direct human consumption, raising food safety concerns.

Minister for Fisheries and Forestry Alitia Bainivalu said Fiji, which already exports seafood to the EU, had incorporated the new requirements into its systems and processes.

"Fish kept in blast freezers and brought in by different vessels will require a traceability component, including where the fish was caught, the vessel involved, who processed it and the trip dates," Ms Bainivalu said.

"From the total fish catch, the percentage processed and exported to the EU will be traced through the e-platforms currently used by the Ministry of Fisheries.

"Once this process is finalised, the information will be submitted through the EU e-platform."

Pacific Islands Forum Fisheries Agency (FFA) Market Access specialist Ratu Jope Tamani said improper freezing could lead to the formation of histamine in tuna, causing scombroid poisoning.

"When tuna is not frozen correctly, bacteria produce histamine in the fish flesh, a toxin that cannot be removed by cooking or further processing," Ratu Jope said.

"It can cause scombroid poisoning, with symptoms ranging from rashes and nausea to severe allergic reactions."

The training, hosted by the FFA through the European Union-funded Pacific-European Union Marine Partnership (PEUMP II), focused on helping industry stakeholders comply with the new requirements and maintain access to the valuable EU seafood market.

"Under Regulation 2025/1449, tuna is now classified into two market categories," Mr Tamani said.

"Fish frozen at temperatures above -18°C, including tuna frozen at around -9°C, may only be supplied to canneries.

"Fish intended for direct human consumption, such as sashimi, fresh tuna steaks and other premium products, must be frozen to -18°C or colder.

"Brine freezer vessels must install real-time electronic temperature monitoring systems and submit validated freezing-capacity plans before they can be listed on the EU's approved register."

The second phase of the Pacific-European Union Marine Partnership programme continues to support sustainable oceanic and coastal fisheries management and the development of a thriving blue economy, delivering social, environmental and economic benefits for Pacific communities.