A recent inspection conducted by the Commercial Quality Inspection Authority (IJHARS) uncovered significant irregularities in the operation of fish fryeries along the coast and in Polish lakes. Out of 50 establishments checked, 38, or 76%, were found to have compliance issues.
While sensory characteristics such as taste and smell of the fish did not raise concerns among inspectors, laboratory tests revealed that 8 batches (11.9%) exhibited irregularities related to product substitution. This included mislabeling Atlantic cod and Argentine hake as black cod.
Additionally, 66.9% of the tested batches failed labeling requirements, including missing ingredient lists, incorrect allergen information, and lack of details regarding the cooking methods used. There were also discrepancies related to product weight and information on whether the fish was part of a set meal.
Key Considerations When Dining at Fish Fryeries
The IJHARS highlighted three important considerations for consumers dining at fish fryeries or restaurants offering fish dishes.
- First, diners should pay attention to the fish species listed. “The name of the fish on the menu should be precise and not mislead consumers,” the inspection authority emphasized.
- Second, menus should include information about how the fish was prepared and which part is being served. “Fried and baked fish are products obtained through different cooking processes, so consumers deserve accurate information about the dish being offered,” they stated.
- Third, it’s important to check the ingredients of the dish and any accompaniments. “A detailed list of all ingredients in dishes and sides, such as coatings, salads, or sauces, should be readily available without needing to ask the staff,” IJHARS reminded consumers.
