Tuna (skipjack/yellowfin): pickles & dry fish
What it is (India angle)
- West-coast and island fisheries (Lakshadweep, Andaman & Nicobar) target skipjack & yellowfin; Lakshadweep has a long tradition of pole-and-line tuna that’s low-bycatch and reef-friendly. Much of the catch is converted into Masmin/Masmeen—a cooked, smoked, hard-dried tuna unique to the islands.
Exports snapshot (HS codes & markets)
- Prepared/Preserved Tuna (HS 160414) — India exported ~585 tonnes, ~$2.0 million in 2023; key buyers included UAE, Yemen, Oman, Hong Kong.
- Dry fish (not smoked, excl. cod) (HS 030559) — top importers of Indian dried fish in 2023 included Sri Lanka, Mauritius, Vietnam, Malaysia (value/qty listed by partner).
- For overall context, India’s marine exports were $7.38 bn (FY 2023–24) and $8.09 bn (FY 2022–23) per MPEDA.
Indian standards & market access (quality/compliance)
- Fish Pickle definition (FSSAI): semi-solid, spicy, acidified product made from partially fried fish + vinegar/organic acids, matured 1–3 days; commonly packed in glass/food-grade pouches. (Official appendix wording).
- Histamine (tuna = scombroid): EU microbiological criterion uses a 9-unit sampling plan: batch mean ≤100 mg/kg, up to 2 units 100–200 mg/kg, none >200 mg/kg; amended via EU Reg. 1019/2013 to Reg. 2073/2005. US FDA treats 50 ppm as an action level in enforcement.
- Export listing & health certificates: For EU/other markets, Indian fish plants must be approved/monitored by EIC/EIAs; consignments go with EIC health certificates and HACCP-based controls (special modules for dried/value-added fish).
- Smoked/dried safety (Masmin): traditional heavy smoking can raise PAHs; Indian R&D (ICAR-CIFT) developed liquid-smoke/improved methods to cut PAH risk while retaining flavor.
Strengths specific to India/region
- Sustainability story: Lakshadweep pole-and-line and handline fisheries (skipjack/yellowfin) are inherently selective and low-impact—strong narrative for premium buyers.
- Distinct product heritage: Masmin (Lakshadweep) is a recognized heritage product with niche demand in South Asia and Japan/Sri Lanka; pairs naturally with India’s spice profiles.
- Process tech: India’s ICAR-CIFT solar/hybrid dryers enable hygienic, uniform drying (lower a_w), better shelf life and exportability than open-sun drying.
Buyer/QA checklist (export-ready)
- Target HS 160414 for tuna pickles/cooked preps; HS 0305 for salted/dried tuna. Verify histamine controls, rapid chill from catch, and validated process (HACCP records). Ensure plant is EIC-approved and, for EU, on the listed establishments roster; ship with EIC health certificate.
Sardines (Indian oil sardine): pickles & dry fish
What it is (India angle)
- The Indian oil sardine (Sardinella longiceps) is a flagship pelagic fishery of the west coast (Kerala–Karnataka–Goa). It’s prized for omega-3 (EPA/DHA) and fuels significant home-style pickles and dried products. Landings fluctuate but remain core to Kerala’s fish economy
Exports snapshot (HS codes & markets)
- Prepared/Preserved Sardines (HS 160413) — India exported to multiple destinations in 2023 including Nigeria, Angola, Senegal, Germany, Singapore, Canada, etc. (WITS partner-wise values/quantities).
- Dry fish (HS 030559) — Sri Lanka and Indian Ocean islands remain major partners for Indian dried fish shipments.
- Macro context as above: $7.38 bn exports in FY 2023–24; $8.09 bn in FY 2022–23.
Indian standards & market access (quality/compliance)
- Fish Pickle (FSSAI): same national standard applies—acidified with vinegar/organic acids; matured 1–3 days; proper packaging.
- Histamine: sardines (Clupeidae) are covered by EU limits for histamine in certain fish families; the EU acceptance scheme mirrors the tuna scheme above (mean ≤100 mg/kg; none >200 mg/kg).
- Exporter approvals: EIC/EIA oversight, HACCP, and health certification required for regulated markets (EU/US, etc.).
Strengths specific to India/region
- Nutritional profile: the Indian oil sardine is well-documented for high n-3 PUFA (EPA/DHA)—a strong label/marketing claim when regulations allow.
- Konkan/Goa/Kerala flavor systems: sardine pickles and related fish condiments often use coconut or toddy vinegar and regional souring agents (e.g., kokum)—a distinctive Indian taste profile recognized in Goan & Konkan cuisine.
- Drying infrastructure: spread of solar/hybrid dryers improves hygiene, color and oxidation control versus open-sun drying—important for premium export specs.
Buyer/QA checklist (export-ready)
- Use HS 160413 for sardine pickle/preps; HS 0305 for dried/salted sardines. Verify acidification (pH), histamine testing (where applicable), packaging oxygen barrier (to limit rancidity), and label compliance. Ensure origin plant EIC-approved; attach EIC health certificate for EU shipments.
Practical data points
- India’s seafood exports (all items)
– FY 2023–24: 1.782 million t; $7.38 bn.
– FY 2022–23: 1.735 million t; $8.09 bn. - Prepared Tuna (HS 160414) from India, 2023: ~585 t; $1.97 m, led by UAE, Yemen, Oman.
- Prepared Sardines (HS 160413) from India, 2023: exports to Nigeria, Angola, Senegal, Germany, Singapore, Canada and more (WITS partner table).
- Dried fish (HS 030559) — top importers from India, 2023: Sri Lanka (largest), Other Asia, nes, Mauritius, Vietnam, Malaysia.
How to position “India-specific” advantages
- Origin & method
- Flavor systems
- Hygienic drying tech
Regulatory quick-reference
- FSSAI “Fish Pickle” definition (acidified, partially fried fish; matured 1–3 days; pack in glass/approved pouches).
- EU histamine (fishery products): mean ≤100 mg/kg; 2 of 9 samples may be 100–200 mg/kg; none >200 mg/kg under Reg. 2073/2005 as amended by Reg. 1019/2013.
- EIC/EIA: India’s competent authority for seafood exports—unit approvals, HACCP audits, health certificates (incl. special chapters for dried and value-added fish).
