Kolita,

There are several local regulations:

In Malaysia, the maximum allowable level is 5 mg/kg of fish weight (Malaysian Food Regulations, 1985)

In Italy, it is between 6-10 for fish and crustaceans (Bianchi et al., 2007)

In China, it is 10 mg/kg for aquatics (Li et al., 2007)

For more information please see the below links:

--Malaysian Food Regulations. (1985). In Food Act 1983 & Regulations. International Law Book Services. 2006.

--Bianchi. F, Careri. M, Musci, M. and Mangia, A. (2007). Fish and food safety: Determination of formaldehyde in 12 fish species by SPME extraction and GC–MS analysis. Food Chemistry, 100(3): 1049-1053.

--Li, J.,Zhu, J. and Ye, L. (2007). Determination of formaldehyde in squid by high performance liquid chromatography. Asian Pacific Journal of Clinical Nutrition, 16 (Suppl 1): 127-130.

10% for fixation.

In the United States, the Food and Drug Administration (FDA) sets limits on the level of formaldehyde that is allowed in fish products as part of its regulatory authority over food safety. According to the FDA's Code of Federal Regulations (CFR), the maximum level of formaldehyde allowed in fish products is 0.1% (w/w). This limit applies to both fresh and frozen fish products, and is intended to ensure that the levels of formaldehyde in these products are safe for human consumption.

Other countries may have different regulations regarding the levels of formaldehyde allowed in fish products. It's worth noting that formaldehyde is generally considered to be a toxic substance, and exposure to high levels of formaldehyde can cause a range of health effects, including respiratory irritation and skin irritation.