The QIM Framework and Principles

How QIM Works

QIM is based on a structured sensory evaluation of specific physical attributes of raw fish, such as skin appearance, eye clarity, gill condition, texture, and odor. Each attribute is scored using a demerit point system, typically ranging from 0 (very fresh) to 3 (clearly deteriorated).

The scores from all assessed attributes are added together to form a total quality index. This index increases in a linear relationship with storage time on ice, making it possible not only to assess current freshness but also to estimate remaining shelf life. Lower total scores always indicate fresher fish.

To minimize natural biological variation, multiple fish from the same batch are evaluated and the results are averaged. No single attribute is given excessive weight, ensuring that minor deviations do not unfairly influence the final assessment.

Objectivity and Reliability

Although sensory evaluation has traditionally been viewed as subjective, QIM transforms sensory assessment into an objective and reproducible method through standardized guidelines, defined scoring criteria, and trained inspectors. This approach ensures consistent results regardless of location, evaluator, or market conditions.