GNBS introduces national standard for salted fish production

The Guyana National Bureau of Standards (GNBS) has officially introduced the Standard Specification for Salted Fish and Dried Salted Fish (GYS 53:2016), aiming to uphold quality across the nation’s salted fish industry. Known for its essential role in traditional Guyanese cuisine—particularly in the much-loved breakfast dish of salted fish and bakes—salted fish remains a staple both locally and in export markets such as Jamaica, Trinidad and Tobago, and the United States (US).
Recognising the potential risks to quality during processing, GNBS designed this standard to support local producers in delivering safe, high-quality salted fish. The new standard applies to both salted and dried salted fish, ensuring that these products, with a minimum salt content of 12 per cent by weight, are suitable for consumption without additional processing. The standard accommodates popular fish varieties including shark, snapper, mackerel, and catfish, outlining methods such as brining, dry-salting, pickling, and wet-salting to guarantee the best results.
The specifications extend to both traditional and modern drying techniques, including natural open-air drying and controlled, mechanically circulated air drying. GNBS advises a combined approach for the best outcome, while emphasising the use of safe, uncontaminated fish and clean salt free from foreign matter.
“Ensuring that salted fish remains wholesome and safe for our people and for export markets is a priority. This standard offers local producers a guide to maintaining high standards of safety and quality,” said a representative from GNBS.
Strict protocols for food additives, packaging, labelling, and storage are highlighted in the GNBS document. Packaging materials must be food-grade and clearly labeled with essential details such as product type (e.g., “salted fish” or “dried salted fish”), lot identification, and producer information for traceability.
To maintain quality, the GNBS standard includes provisions for sampling and analysis. Assessments cover aspects like net weight, water content, salt content, and any presence of toxic heavy metals. Under the new guidelines, salted fish is deemed defective if it contains foreign debris like wood chips, if it shows signs of halophilic mould or red discoloration, or if it has undesirable textures or smells.
Local salted fish producers are encouraged to adopt these standards. As GNBS promotes, following the guidelines can enhance product quality, bolster consumer trust, and provide a competitive advantage in both domestic and international markets. Copies of the standard can be obtained directly from the GNBS office for any interested producers.