A group representing the fish sector in Europe has welcomed regulation on tuna frozen in brine.
Europêche said the legislation recognizes the high sanitary and technological standards already applied by the European tropical tuna purse seine fleet. The rules, which come into force beginning Jan. 27, 2026, align market-access conditions with EU standards.
Freezer vessels will need to demonstrate a validated, continuous process capable of reaching –18 degrees C (-0.4 degrees F) in the fish core. Brine temperature must be monitored electronically in real time, with records available to authorities. Vessels whose capacity was validated and documented at approval will go on an authorized list and be allowed to place tuna on the EU market.
Fraud and safety issues
The appropriate capacity of ships freezing tuna in brine will be identified during the approval process. The rules set time and temperature parameters for freezing tuna in brine at -0.4 degrees F in approved freezer vessels.
According to the regulation, where a direct freezing process in brine is carried out, the duration to reach -0.4 degrees F must not exceed 96 hours after the first capture of tuna has been placed in brine, and the fish must reach a core temperature below 0 degrees C in less than 24 hours.
Previous inspections by national authorities and audits by the EU Commission found certain businesses illegally sold fish frozen in brine at -9 degrees C (15.8 degrees F) as fresh tuna. The EU Commission said this fraudulent practice exposed consumers to health risks, as it can lead to excessive production of histamine and result in scombroid poisoning.
Several Rapid Alert System for Food and Feed (RASFF) notifications have been posted about histamine in vacuum-packed thawed tuna loins, treated with additives to change their color and make them appear fresh. Other alerts concern scombroid food poisoning associated with consumption of tuna products.
Level playing field
Europêche said European operators had equipped their vessels with advanced brine-freezing and monitoring systems, tested and documented under real conditions. Industry did the science and demonstrated the technology to make EU-frozen tuna at -0.4 degrees F. This is the standard others will have to meet to reach the EU market.
The group previously welcomed the change in legislation, which clarifies rules for freezing tuna on board and levels the playing field between EU fleets and non-EU fleets exporting to Europe.
Two RASFF alerts in October were made for histamine in tuna from Sri Lanka and high levels of ascorbic acid in tuna from Indonesia.
Anne-France Mattlet, director of Europêche Tuna Group, said these alerts highlight the need for a level playing field.
“European consumers have the right to expect that any tuna sold in the EU is completely safe, regardless of its origin. The high sanitary standards applied by the EU fleet must therefore become the prerequisite for any fleet wishing to access the EU market,” she said.
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