Japan remains firm in its stand to ban the entry of smoked tuna from the Philippines, claiming that Japanese consumers may be misled into believing that the product is of higher quality.
Bureau of Fisheries and Aquaculture Resources (BFAR) Director Malcolm Sarmiento said Filipino experts are preparing a technical presentation to assure Japan that smoked tuna from the country will not mislead Japanese consumers about the quality of the fish product.
According to Sarmiento, Japanese authorities fear that because of the “smoking” method, the fish retains a “red” color and that consumers may be deceived into thinking that the quality of the fish is better than it actually is.
The ban on frozen filtered smoked tuna started when the Japan Kouseisho (Department of Health and Welfare) implemented restrictions on the importation, production and sale of frozen smoked tuna, hamachi (yellowtail) and tilapia in 1997 due to health reasons.
According to the Kouseisho, frozen smoked tuna products contain carbon monoxide that allegedly prevents color-deterioration in red meat fish species, leading consumers to think that the fish is fresh.
The frozen filtered smoked tuna sector is a vital component of the local tuna industry, having an annual export value of at least $50 million and provides employment to about 80,000 workers, processors and fishermen nationwide.