Title: Exploration of simple strategies to enhance quality control in Jamaican artisanal fisheries.

Jamaica is an archipelagic state possessing a vast marine space that spans up to 274,000 km² and has one of the highest rates of fish consumption in the region. Artisanal fishers contribute over 90% of the total marine production. However, with fish being a highly perishable product, the percentage of post-harvest loss or any other quality loss is unknown. Although tasked with the mission of sustainability and development of capture fisheries, the National Fisheries Authority is under-equipped in terms of quality control and fish inspection. Therefore, this study seeks to explore simple methodologies for the National Fisheries Authority (NFA) to implement quality control within artisanal fisheries. The Quality Index Method (QIM) scheme and Total Viable Count procedures were employed on gutted and ungutted Atlantic Cod (Gadus morhua) samples stored at 2°C and 8°C. The methods were assessed for their suitability to measure shelf life and microbial load in Jamaican fish species. The study also employed a survey directed to 30 respondents situated on six fishing beaches to determine the status of fish handling in Jamaica. The shelf-life study calculated samples held at 2°C for up to 11 days and samples stored at 8°C lasting for six days. The storage temperature significantly affected the spoilage rate, as opposed to the role of gutting. From the survey, the average ice-to-fish ratio calculated among the correspondents was 1.64 to 1 lb. The sample also revealed a high frequency of purchasing ice along with the use of “igloos" (insulated coolers). Gutting on land was preferred over onboard gutting because of perceptions of economic loss. Based on the results, the use of QIM schemes and TVC procedures is recommended to evaluate Jamaican fish species. Although fish-handling practices among artisanal fishers demonstrate some effectiveness, targeted improvements are needed to reduce quality losses and enhance post-harvest management.