Fiskskoðun

Fiskskoðun (fish inspection) is the process of examining fish and seafood products to verify safety for consumption, compliance with quality standards, and proper labeling and traceability. It covers the entire lifecycle from catch to consumer, including landing, handling, processing, packaging, storage, transport, and marketing.

Inspections typically combine visual and sensory assessment, temperature checks, documentation review, and sampling for laboratory analysis. Sensory checks assess appearance, texture, and odor; temperature controls ensure cold chain; packaging is checked for integrity and labeling accuracy (origin, species, catch area, and best-by date). Traceability documentation is reviewed to confirm the product's journey and compliance with applicable rules.

Laboratory tests may screen for microbiological pathogens, spoilage indicators, chemical contaminants (such as histamine in certain species, mercury, PCBs, and pesticide residues), or parasites like anisakis, depending on species and product type. Risk-based sampling is commonly used to prioritize higher-risk items or processes.

Regulatory framework: In Iceland, fiskskoðun is overseen by Matvælastofnun (the Icelandic Food and Veterinary Authority) and other accredited bodies, following Codex Alimentarius guidelines and European Economic Area (EEA) regulations for seafood safety and labeling. Inspections can occur at ports, processing facilities, and points of export, with enforcement actions for non-compliance.

The practice supports consumer protection, facilitates international trade by ensuring adherence to established standards, and helps maintain market access and public confidence in seafood products.