As we all know fishes also transmitting some of the zoonotic disease, in India even though many road side meat stalls exists, somehow our government maintaining slaughter houses and doing meat inspection before selling the meat and road side meat stalls will be frequently visited by meat inspectors or authority vets. But i don't know whether is there any same kind of inspection practices has been done for fishes also?
Fish meat to be sold should be previously frozen before selling in order to destroy probable plerocercoids of Diphyllobothrium latum. It should be frozen at minus 10 degrees C for 8 to 72 hours depending on the thickness of the filet. Smoking the fish does not destroy plerocercoids. A Royal Decree in Spain (Real Decreto) No 1420/2006 states fish meat should be frozen before selling at -20 degrees C or even less for at least 24 hours. I hope this information helps you!. Good luck!
In France fish inspection is done routinely, like it's done for meat, milk and dairy products and any food originating from animals. It's teaching is a part of vet's education.
http://www.oniris-nantes.fr/en/
you may read this link on fish inspection.
http://www.inspection.gc.ca/food/fish-and-seafood/eng/1299799645255/1299799784160
http://www.inspection.gc.ca/food/fish-and-seafood/manuals/eng/1300214284745/1300214372565
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