DEAS 834: 2021 
ICS 67.120.30  
© EAS 2021                                                                                                                              Second Edition  
 
 DRAFT EAST AFRICAN STANDARD  
Processing and handling of salted fish and fish product s — Code of 
practice  
EAST AFRICAN COMMUNITY  DEAS 834: 2021  
ii © EAC  2O21 – All rights reserved  
 Copyright notice  
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Violators may be persecuted  DEAS 834: 2021  
© EAC 2021 – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Commit tee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National S tandards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS  834 was prepared by the Technical Committee EASC /TC 003, Fish and Fishery Products . DRAFT EAST AFRICAN STANDARD  DEAS 834:2021  
 
© EAC 2021  – All rights reserved  1 
 Processing and handling of salted fish and fish product s — Code of 
practice  
1 Scope  
This Draft East African standard prescribes guidelines for  processing  and handling  of salted fish and fish 
product s intended for human consumption.  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
EAS 35, Edible salt — Specification  
EAS 39,  Hygiene in the food and drink manufacturing industry ― Code of practice  
EAS 12,  Drinking (potable water) — Specification  
3 Terms and definitions  
For the purposes of this standard, the following te rms and definitions shall apply.   
3.1  
barrel  
cylindrical container made of plastic or other suitable food contact material wit h a lid for water tight closure   
3.2 
black membrane  
parietal peritoneum, the pigmented lining of the abdominal cavity  
3.3 
brine 
solution of salt and  water  
3.4 
brine injection  
process for injecting brine dire ctly into the fish flesh  
3.5 
brining  
process of placing fish in brine for a period of sufficient length for the fish tissue to abso rb a specific quantity of 
salt DEAS 834: 2021  
2 © EAC  2O21 – All rights reserved  
 3.6 
dry-salting  
process of mixing fish with suitable food -grade salt and stacking the fish in such a manner that t he resulting 
brine drains away  
3.7 
dun 
discoloration and development of the mould Sporendonema epizoum , which affects the fish surface and 
makes it look peppered . The fish flesh is unaffected . 
3.8 
fatty fish  
fish in which the main reserves of fat are in the muscle  tissue  and the fat  content is more than 2 %  
3.9 
gibbing  
process of removing the gills, long gut  and stomach from fatty fish,  by inserting a knife or using hands at the 
gills; the milt or roe and some of the pylo ric caeca are left in the fish  
3.10 
lean fish (white fish)  
fish in which the main reserves of fat are in the liver and less than 2  % fat in the body tissue   
3.11 
maturing  
process from salting until the fish is salt -matured  
3.12 
nobbing  
removing the head and gut from fatty fish, in one operation by partially severing the head and pulling the head 
away together with the attached gut; the roe or milt is left in   
3.13 
pickle  
brine that  may contain vinegar and spices   
3.14 
clean water  
water f rom any source where harmful  microbiological contamination,  substances and/ or toxic plankton are not 
present in such quantities as may affect the health , quality  of fish , shellfish  and their products  
3.15 
pickling  
process whereby primary fatty fish is mixed with suitable salt (which may contain vinegar and spices) and 
stored in water tight containers under the resultant pickle that forms by solution of salt in the water extracted 
from the fish tissue. Pickle may be added to the container. Pickled produc ts will al ways remain in a brine 
solution . 
3.16 
pink 
discoloration caused by red halophilic bacte ria that damages the fish flesh  
3.17 
salt 
crystalline product consisting predominantly of sodium chloride. It is obtained from the sea, from underground 
rock s alt deposits or from vacu um processed and refined brine . DEAS 834: 2021  
© EAC 2021 – All rights reserved  3 
 3.18 
salt-matured fish  
salted fish that has an appearance, consistency and flavour chara cteristic of the final product  
3.19 
salted fish/salted fillet  
fish fillets that have been treated by brining, b rine injection, dry -salting, pickling or wet -salting, or a 
combination of these  
3.20 
saturated  
water phase of the fish muscle  in equilibrium with salt (26.4 g salt in 100g water phase)   
3.21 
split fish  
fish that have been cut open from throat or nape to the tail, with gills, guts, roe or milt removed. Head and 
whole or part of back bone may be left in or removed . 
3.22 
stacking (restacking)  
laying fish in piles with sa lt spread evenly on the surface.   
3.23 
wet-salting  
process whereby primary lean f ish is mi xed with suitable food  grade salt and stored in water  tight containers 
under the resultant brine extracted from the fish tissue  
4 Handling of salted fish and fish product s 
4.1 Raw materials  
4.1.1  The fish used to prepare salted fish and fish product s should be of good quality.  
4.1.2  The salt used shall  conform to EAS 35 .  
4.1.3  Water used in the preparation of salted fish and fish product s shall be potable complying  to EAS 12 .  
4.2 Design and construction  
4.2.1  Facilities  
The facility should include a product flow -through pattern that is designed to prevent potential sources of 
contamination, minimize process delays (which could result in further reduction in essential quality)  and 
prevent cross -contamination of finished product from raw materials. Fish are highly perishable foods and 
should be handled carefully. Therefore, the facility should be designed to facilitate rapid processing and 
subsequent storage.  
4.2.2  Equipment and utensils  
The equipment and utensils used in the preparation and processing of salted  fish and fish products shall be 
made of food grade materials. All surfaces of equipment in handling areas should  be non -toxic, smooth, 
impervious and sound condition to mi nimize physical contamination . Surfaces should have a minimum of 
sharp corners and projections . Chutes and conveyors should be designed to prevent physical damage caused 
by long drops or crushing and storage equipment should be fit for purpose and not lead  to crushing of the 
product.  DEAS 834: 2021  
4 © EAC  2O21 – All rights reserved  
 5 General provisions  
5.1 Depending on the species and size of fish for salting,  fish should be completely bled as soon as 
possible . 
5.2 Fresh fish intended for processing salted fish should be checked for visible parasites . 
5.3 Frozen fish should not be salted before it has been thoroughly thawed and inspected for suitability.  
5.4 Freezing, heating or adequate combination of salt content and storage time can be used as treatment 
procedures for killing living parasites.  
5.5 When fish species that accumulate  histamine are being salted, exposure to temperatures that would 
support toxin formation by bacteria should be  avoided  at each step in the process (0 °C – 4 °C temperature is 
recommended).  
5.6 To minimize time delays, the processing lines should, where applicable, be designed to be continuous 
and sequential to permit uniform flow without stoppages or slowdowns and removal of waste.  
6 Specific  provisions  
6.1 Raw, fresh or frozen fish reception  
6.1.1  Any process at fish rece iving area should be done in a manner that the quality of fish is not impaired.  
6.1.2  Species identification should be done to ensure a safe source of incoming fish . 
6.1.3  Fish requiring gutting on arrival at the processing facility shall be gutted efficiently,  without undue 
delay and with care to avoid contamination . 
6.1.4  Fish shall be rejected if it is known to contain harmful,  decomposed or extran eous substances that will 
not be reduced or eliminated to an acceptable level by normal procedure of sorting or preparation.  
6.1.5  Sensory evaluation should be done to assess freshness or spoilage of fish . 
6.2 Preparing fish for salting  
6.2.1  The fish should be prepared depending on specie, size and market requirements. If  split is required  
the cut should  be made parallel to the backbone straight down from the throat or nape to the tail and in such a 
way as to prevent uneven and ragged edges or a loss in recovery. If the backbone is to be removed, the fish 
should be split so deeply that the remains of the backbone (the tail -bone) lie free. It is important to cut the 
bone rather than to break it from the flesh.  
6.2.2  Splitting of fish should be carried out skilfully  so that blood in the nape and blood clots are removed.  
6.2.3  Immediately after splitting, f ish should be washed in plenty of ru nning potable water or clean water to 
remove all blood from the fish.  
6.2.4  All impurities,  blood and livers should be removed.  
6.2.5  Visible parasites should be removed.  
6.2.6  If the black membrane has to be removed,  then it should be done after the splitting step.  DEAS 834: 2021  
© EAC 2021 – All rights reserved  5 
 6.3 Filleting,  skinning and trimming  
6.3.1  To minimize time delays,  the design of the filleting line and candling line,  where applicable, should be 
continuous and sequential to permit uniform flow without stoppages or slowdowns and removal of waste.  
6.3.2  An adequate supply of clean  water or potable water shou ld be available for washing of:  
a) fish prior to filleting or cutti ng, especially fish that have been scaled;  
b) fillets after filleting, skinning or trimming to remove any signs of blood,  scales or viscera;  
c) filleting equipment and utensils to minimize build -up of slime and blood and offal s; and 
d) fillets to be marketed and d esignated as boneless.  
6.3.3  Fish handlers should employ appropriate inspection techniques and use the necessary tools to 
remove bones.  
6.3.4 The candling of skinless fillets by skilled personnel, in a suitable location that optimizes the 
illuminating eff ect, is an effective technique in controlling parasites (in fresh fish) and should be employed 
when implicated fish species are being used.  
6.3.5 The candling table should be frequently cleaned during operation in order to minimize the microbial 
activity of contact surfaces and the drying of fish residue caused by heat generated from the lamp.  
6.3.6 Where a prescribed critical limit for staging time and temperature regime has been established for the 
control of histamine or a defect, the fish fillets shou ld be well iced or appropriately chilled in clean containers, 
protected from dehydration and stored in appropriate areas within the processing facility.  
6.4 Nobbing  
After nobbing the following should be taken into consideration : 
a) fish should be checked for remaining intestines ; 
b) fish should be thoroughly washed to remove blood, remaining intest ines and scales if appropriate; and  
c) the nobbed fish should be drained and well iced or appropriately chilled in clean containers and stored 
in specially designated and appropriate areas within the processing facility.  
6.5 Gibbing   
After gibbing the following sh ould be taken into consideration:  
a) fish should be checked for correct gibbing ; 
b) fish with incorrect gibbing  should be sorted out and used for other purposes ; 
c) fish should be thoroughly washed to remove blood, remaining undesirable intestines, heart, etc. and 
scales if appropriate ; and  
d) the gibbed fish should be drained and well iced or appropriately chilled in clean containers and stored 
in specially designated and appropriate areas within the processing facility . 
6.6 Salt handling and salt requirements  
6.6.1  The quality of salt used in salting of fish should possess an appropriate composition for the product.  DEAS 834: 2021  
6 © EAC  2O21 – All rights reserved  
 6.6.2 Salt used in salting fish sho uld be inspected to ensure that  it is clean, not used before, free from 
foreign matter and foreign crystals, and shows no visible sign of contamination with dirt, oil, bilge or other 
extraneous materials.  
6.6.3 The size of the salt granules used should be carefully considere d. The use of very fine salt granules 
could result in the formation of clusters, which is not favourable for ensuring the uniform distribution of salt on 
the fish. The use of very coarse salt granule s could result in damage to the fish flesh during salting  and may 
reduce the rate of maturation.  
6.6.3  Small crystals of salt should be used for dry -salting of fatty fish, and large crystals for lean fish. Salt 
used as an ingredient needs to be of food grade.  
6.6.4 Salt for salting of fish  and fish  product s should be transported and hygienically  stored dry in its original 
package . 
6.6.5 In order to minimize the presence and growth of bacteria and moulds in salted fish, such as pink and 
dun, the reuse of salt should be avoided.  
6.7 Salting and maturing  
6.7.1  Salted fish should be salt -matured, sound and wholesome. The salting process, including the 
temperature, should be sufficiently controlled to prevent the development of harmful micro -organisms  or the 
fish should be eviscerated prior to brining.  
6.7.2  Salting of fish either by brining, bri ne injection, wet -salting, dry -salting or pickling should be carried out 
with full understanding of their effects on the quality of the final product and should be done under strict 
hygienic conditions and temperature cont rol. Two particular conditions that can adversely affect the quality of 
salted fish are the occurrence of bacteria and moulds. Both defects can be combated by maintaining a 
temperature lower than 8  °C. Salt produced from marine sources may contain halophil ic bacteria, which 
continue to live in the salt and salted fish. In order to minimize such microbial contamination of salted fish, 
previously used and/or contaminated salt should not be used and removed from the plant.  
6.7.3  Another adverse condition that  can affect the quality of salted fish is brown (yellow) discoloration often 
stemming from rancidity caused by metal catalysts in the salt. The quality of the salt is important, low 
temperature (below 25 °C) should be maintained during the process; and lig ht and oxygen should be avoided.   
6.8 Brining  
6.8.1  Only fresh stabilized brine should be used for the salting operations; water quality is important, 
potable water should be used for preparation of brine.  
6.8 2  The ratio of brine to fish and the concentration of the brine should be adjusted to the desired product; 
control of  time and temperature below 4 °C is important  if the brine concentration is lower than saturated.  
6.8.3  Concentration of brine should be che cked at regular intervals, incorrect concentration should be 
adjusted prior to use.  
6.8.4  To ensure proper salt penetration,  fish should be of similar size.  
6.9 Brine injection  
6.9.1  Equipment used for brine injection should be cleaned and disinfected at r egular intervals . 
6.9.2  Needles of apparatuses should be inspected daily for broken tips, for blocking and deflections of 
needles.  
6.9.3  Brine injection devices should be ope rated by trained personnel only.  DEAS 834: 2021  
© EAC 2021 – All rights reserved  7 
 6.9.4  Conduct metal detection.   
6.9.5  The reflux  of injected brine into the reservoir should be avoided.  
6.10 Wet-salting  
6.10.1  Fish for wet -salting should be salted and carefully arranged in the curing container such that voids 
channels between the fish are minimized.  
6.10.2  When salting the fish, the  salt concentration of the brine should be checked periodically with a 
salinometer according to specifications.  
6.10.3  After salting, the fish can be stacked. This should not be done before the proper salt/water balance 
has been reached. In stacked, adequ ate amounts of salt should be added and evenly distributed over the 
whole surface of the fish.  
6.10.4  Salted fish should be stored or maintained for a sufficient period under controlled temperatures to 
ensure proper curing and to prevent deterioration of the product. However, the common ratio used for dry 
salting is 1:3 salt to fish, and for brining is 2  % - 5 % salt depending on customer specification, time and size 
of the fish.  
6.11 Dry-salting  
6.11.1  Fish for dry salting should be carefully arranged s uch that voids or channels between fish are 
minimized and that drainage is adequate.  
6.11.2  Fish piles should never be placed directly on the floor or in direct contact with the wall.  
6.11.3  Amount of salt, time and temperature should be carefully control led to obtain the desired product. 
Sufficient amount of salt is important for the quality of the product.  
6.11.4  Fish should be re -stacked periodically with the top of the pile going to the bottom of the new pile, and 
with the addition of fresh salt to en sure that sufficient salt will be present to complete the cure.  
6.11.5  If the fish is re -stacked on pallets, the pallet should be clean.  
6.11.6  Fish should not be exposed to freezing temperatures during the salting process.  
6.12 Pickling  
6.12.1  The amount of salt shall  be adjus ted to the quality of the fatty  fish. Salt, sugar and spices should be 
weighed /measured and be evenly distributed.  
6.12.2  During the pickling operation, all fish should be well immersed in the resulting pickle.  
6.12.3  Fish s hould be allowed to settle in containers and then salt or pickle added before the container is 
closed.  
6.12.4  Cured fatty fish should be kept in brine or pickle.  
6.12.5  Fatty fish should always be covered with pickle during curing.  
6.12.6  Pickling is primarily used for fatty fish. Under certain conditions, dry -salting of small fatty fish, may be 
used.  
6.12.7  Maturing time depends on the fish (species, size and quality), temperature and the amount of salt 
absorbed by the fish tissues.  DEAS 834: 2021  
8 © EAC  2O21 – All rights reserved  
 6.12. 8 The first part of curing period for fish that accumulate histamine should be done at temperatures 
between 0 °C - 4 °C to prevent development of histamine.  
6.12.9  Fatty fish may be kept in a temperat ure range of 5 °C — 10 °C during the maturing period. T he length 
of this period will vary from weeks to several months depending on the specific products. If the containers are 
to be held at lower temperatures, the maturing period will increase.  
6.12.10  When salting fish that accumulate histamine, regular che cks should be done to determine  the 
histamine content of the end product.   
6.13 Sorting  
6.13.1  Salted fish should be sorted into species, sizes and trade quality categories for the relevant market.  
6.13.2  Loose salt should be removed from the fish before sorting and new salt should be added before 
packaging . 
6.14 Drying  
6.14.1  The time and temperature used for drying will depend on fish species, size and the handling and 
stacking of the fish.  
6.14.2  To ensure proper drying, the fish should b e of similar s ize and species.  
6.14.3  Use of higher temperature  can cause hard texture of the outer layer of the muscle and should be 
avoided. This could stop the drying process.  
6.14.4  Packaging material should be clean, sound, durable, and sufficient for its intended  use and of food -
grade material.  
6.14.5  Barrels in which fatty fish are ready to be marketed should be clean, whole and hygienic.  
6.14.6  The packaging operation should be conducted in hygienic condition to minimize risks of contamination 
and decomposition .  
6.14.7  Labelling of the p roduct prepared  shall follow the labelling requirements within the specific product 
standard.   
6.15 Chilled storage  
6.15.1  Salt-matured fish should be stored in chilled storage.  
6.15.2  The temperature in the chi lled storage should be between 0  °C and 4  °C.  
6.15.3  Temperature and storage time should be monitored and recorded at regular intervals.  
6.15.4  The products should be handled carefully and not be over stacked.  
7 Conditions for distribution and marketing o f salted fish and fish product s 
Salted fish and fish product s intended for human consumption shall be distribu ted in the following conditions : 
a) transpor t in containers that are vermin -proof, non -corrosive, easy to clean and disinfect ; 
b) cover to prevent damage, exposure to direct sunlight and contamination ; 
c) no passenger shall sit on fish aboard a transport facility ; DEAS 834: 2021  
© EAC 2021 – All rights reserved  9 
 d) no any cargo shall be placed on fish aboard a transport facility ; and  
e) only fish and fish product s which are safe and wholesome shall be placed on the market . 
 DEAS  834: 2021  
© EAC 2021 – All rights reserved