The European Union has implemented tightened freezing regulations for tuna intended for direct human consumption, effective since January 27, 2026. Under Delegated Regulation (EU) 2025/1449, tuna products such as sashimi, steaks, and loins must now be frozen to a core temperature of -18°C or lower. This requirement applies even when brine freezing methods are used on board fishing vessels.
The regulatory change was prompted by EU audits that discovered some vessels freezing tuna at temperatures as high as -9°C and subsequently marketing the product as "fresh." Such practices were found to compromise food safety and product consistency. The new rule aims to close this loophole and align onboard freezing standards with established land‑based cold chain requirements.
Approximately 97 percent of EU‑listed Pacific Island‑flagged vessels currently authorized to export tuna to the EU will be affected by the regulation. Exporters from Fiji, Papua New Guinea, and the Solomon Islands are now retrofitting their fleets with more powerful freezing systems. Industry representatives have warned of short‑term supply disruptions, but EU authorities maintain that the measure is essential for consumer protection and fair competition.
