In December 2023, the European Parliament approved new regulations introduced by the European Commission that set a 96-hour limit on the stiffening process of salmon fillets, a method crucial for ease of slicing and preventing bacterial contamination like Listeria. This decision, which overrides the previous flexibility processors had in determining the duration of this process, has raised concerns among salmon processors about potential job losses, increased food waste, and harm to the competitiveness and sustainability of the EU's fish processing industry. Despite these concerns, the regulation aims to enhance food safety and reduce waste. Additionally, the European Food Safety Authority (EFSA) has provided a scientific opinion on methods for detecting and killing parasites in fish, highlighting that fish from closed recirculating aquaculture systems are almost certainly free of zoonotic parasites, contributing to the ongoing discussions about food safety and industry practices.