Fish labelling in restaurants and retail: a practical guide for the rainbow trout seller

It is advisable to present the origin labelling of fish in such a way that the buyer recognises the origin of the product without interpretation. For domestic rainbow trout, at least the sales name, production method and country of aquaculture are stated. The batch number links the fish on sale to the supplier's documents and supports traceability.

Fish labelling starts with the precise product name

The clear basic form is rainbow trout (Oncorhynchus mykiss), farmed in FinlandThe sales name states the species, the scientific name identifies it and the expression "farmed in Finland" states the production method and country of farming. Simply "domestic fish" does not sufficiently identify the species or production method.

Keep the supplier's product information, receiving documents and sales records consistent with each other. If you buy domestic rainbow trout from Rågårds Lax, keep the batch information supplied with the delivery. You can read more on the traceability and production method of farmed rainbow trout.

The species, cultivation area and batch number must remain the same all the way from delivery to the customer.

Origin labelling of fish on the menu and at the fish counter

On the menu, a natural expression is, for example, "Skaftung domestic rainbow trout, farmed in Finland". The scientific name and other detailed product information can be presented in connection with the menu, in a separate product information card or in material available to the staff. Do not name the product salmon if the raw material is rainbow trout, as these are different species of fish.

At the fish counter, the information must follow the product even when you open the package or divide a batch into smaller sales lots. Mark the sales name, production method and country of aquaculture on the counter card. Keep the batch identifier in the own-check records so that an employee can find it during the same shift. A guide also supports quality control upon reception for determining the freshness of fish.

Batch ID links the packaging to the correct delivery

On the consumer packaging, alongside the origin information, the product requires, among other things, the name of the food, ingredients, allergens, quantity of contents, date, storage instructions and details of the responsible operator. In the labelling of smoked or gravad rainbow trout, you also state the used ingredients and nutrition values according to applicable requirements. Check the product-specific obligations From the Finnish Food Authority's labelling guidelines.

For example, a restaurant receives four 5 kg boxes, totalling 20 kg of rainbow trout fillets. All boxes have the batch number RL-0425. The receiver logs the number in connection with the delivery date and quantity. If they transfer the fillets into their own containers, they add the batch number to the container label. Any potential recall situation will then apply to that specific batch instead of the whole week's fish purchases.

Always check the markings according to the product and method of sale

Information on fresh fillets, fish sold at the counter and pre-packed smoked products differs from one another. The degree of processing also affects mandatory labelling. Avoid origin claims that delivery documents do not verify, and do not use the same batch number for different deliveries.

Designate a person in charge within the company who will compare the received batch against the label, product data sheet and menu. Record any discrepancies on the same day. Guide to hazard analysis and critical control points for fish and shellfish products helps to integrate batch entries as part of reception and storage.