The State Food and Veterinary Service (VVVT) has initiated an unscheduled inspection in Sventoji, Kopų Street, to investigate suspicions that fish is being smoked in unhygienic conditions and possibly illegally traded. During the inspection, the inspectors found that the smoked fish dealer Ž. C. had not registered this activity with the VMVT and was storing the smoked fish in unsuitable conditions, which could have made the product unsafe for consumption.

Although the person was banned by the VMVT for illegal activities and fined €195 during the summer season, he still failed to register his activities with the VMVT and continued to trade illegally in smoked fish. A re-inspection with the economic police officers of the Joint Operations Centre revealed that Ž. C. had not complied with the previous requirements of the VMVT inspectors and had not remedied some deficiencies, such as storing smoked and chilled fish on an open counter instead of in a refrigerator without protecting it from external contamination, and had continued to trade fish illegally. As a result of repeated infringements, Ž. C. was sanctioned more severely and fined €1,040.  

In the summer season alone, when the trade in smoked fish is very popular among holidaymakers and local residents, the inspectors of VMVT in Klaipėda region inspected 14 places of trade in fish and fish products – in 4 of them they recorded violations: from poor hygiene of workers, violations of product storage conditions to failure to provide price labels, and not all traders provided the inspectors with the thermometer inspection certificate and the drinking water testing protocol. They were subject to administrative penalties for the infringements detected.  

The FVO reminds that fish products are among the most perishable products and can cause health problems if stored in the wrong conditions, so it is very important to ensure strict compliance with the requirements when marketing these products.   

What do consumers need to know if they want to buy quality smoked fish?

Fish is a highly perishable product that is sensitive to storage conditions and duration. Fish can cause food poisoning if stored in the wrong conditions. It is therefore up to the buyers themselves to remain vigilant and avoid buying fish from casual traders.  

Freshly smoked fish is golden in colour and has a clean, dry surface. The belly of whole fish is – unbroken and the muscles – greyish-yellow in colour, firm, crumbling slightly when cut. The smell of these fish is pleasant and characteristic of smoked products.  

The surface of smoked fish is moist, with a pale golden or greyish colour, the belly is flabby, sometimes torn, the flesh is flabby, and the smell is unpleasant.  

The surface of hot-smoked fish ranges from light golden to brown. The texture is tender, juicy, may be dry, crumbly and has a pleasant odour.  

The surface of the fish is moist, sticky, with a pungent or mouldy smell, the belly is flabby or ruptured, the intestines show signs of decomposition, the muscles are flabby and the flesh is rancid.