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Perishability of fresh fish has become one major concern for both fish industry players aswell as the consumers. If it is not properly handled and preserved, fish will be deterioratedand will lose its quality attributes. This is the point where the halalan tayyiban (lawful andwholesome) status of fish is depreciated and at the same time it affects the consumerpurchase intention. This article discussed the perishability of fish, phenomenon of fishspoilage and its phases and methods which can be used to detect the deterioration. Inaddition, Islamic perspective on the importance of preserving the food safety, quality andhalalan tayyiban status of raw fish or fish product along the processing line until reachingthe consumer is also discussed according to the Maqasid al Shariah (The Objectives ofShari’ah) by using Qawaid Fiqhiyyah (Principles of Islamic Jurisprudence). The methodused is the library research which includes the observation from Islamic perspectives. Thisis in line with achieving the highest objectives of Shariah, which is to protect the farmers,the environment, the aquaculture and the consumers. The output of the study may serveMyGAP and MS 1500:2009.

The importance of preserving the freshness of fish to fulfil the tayyiban based on the analysis of scientific and Islamic jurisprudence principles