© The Authors, 2021, Published by the Universidad del Zulia *Corresponding author: silviacrisco@yahoo.com Silvia Carrera * Nelson Gutiérrez Guzmán Joel Girón Hernández Rev. Fac. Agron. (LUZ). 2022, 39(2): e223927 ISSN 2477-9407 DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v39.n2.05 Food Technology Associate editor: Dra. Gretty R. Ettiene Rojas University of Zulia, Faculty of Agronomy Bolivarian Republic of Venezuela Keywords: Chlorides Fish-processing Innovation Moisture Water activity Physico-chemical quality of fsh products marketed in Colombia Calidad fsicoquímica de productos pesqueros comercializados en Colombia Qualidade físico-química dos produtos pesqueiros comercializados na Colômbia Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Universidad Surcolombiana, Neiva, Huila, Colombia. Received: 19-08-2021 Accepted: 14-03-2022 Published: 18-04-2022 Abstract The nutritional characteristics of fsh products have positioned them as one of the fastest growing food categories worldwide. Additionally, for developing innovative foods, it is crucial to understand the physico- chemical properties of commercial products and to be familiar with the food industry regulations that determine the criteria and specifcations for new developments. For this purpose, frequency questionnaires were applied to fsh products marketed in the retail sector. Additionally, processed products were selected for analytical determinations of moisture, NaCl content, and water activity. The results showed that 80% of the products are marketed in large supermarkets with 20% in local markets. It was also observed that 79% of the products are of national origin. The highest salt contents on a dry basis (~48%) were determined on smoked salmon and salted-smoked herring samples, while tilapia patties showed the lowest NaCl values on a dry basis ~6%. Within the Colombian market, products with a high degree of processing are imported and they contain higher salt contents. The national product offers low processing levels, being mainly frozen fllets. This opens the possibility for the development of innovative products using local raw materials.