Two preliminary surveys were made on the quality of fish caught by artisan fishers in Costa Rica and Guatemala. The presence of microbiological contamination was tested from point of catch to sale in Costa Rica, and in various retail markets in Guatemala. Observations were made on sanitary conditions in the marketplaces of both countries. Findings from the Costa Rican study indicate abnormally high counts of bacteria, coliform, and Staphylococcus. Since both coliforms and Staphylococci are not part of the normal flora of raw seafood, their presence is considered an indication of contamination from human sources. For short trips, Costa Rican fishers store their catch without ice until they arrive on land. Rough treatment and unsanitary conditions in the transport and display of fish in the marketplace leads to further deterioration. The Guatemalan study tested fish quality, using the aerobic plate count (APC) at 35 degrees C, most probable number (MPN) of fecal coliforms, and a count of Staphylococcus aureaus. The two public markets examined (Colon and Terminal) generally lack modern equipment such as refrigerators, freezers, electrical saws or stainless steel tables. Results indicate that the tables, floors, and ice in both markets are grossly contaminated. The drip from the piled fish is also heavily contaminated. Ice and drip are the most important factors contributing to high bacterial counts, since both are in contact with the fish and allow cross contamination. In spite of this contamination, at the end of three days, the APC of fish samples was 10 million per square cm or less. The general appearance of the fish was good; no signs of spoilage were evident. A second aspect of the study dealt with fish processed by filleting, freezing, drying, or salting. Samples were collected from five markets. The microbial loads of the products as measured by the APC at 25 degrees C were generally higher than the American Public Health Association (APHA) permitted level; 72 per gram. Since the fecal coliforms and S. aureus counts also exceeded the APHA limits, mishandling was indicated. Despite statistical anomalies, conclusions can be made on the results of the two studies: (1) more potable water is needed for washing boats, containers, utensils, and all surfaces that come in contact with fish or ice; (2) ice should be of good quality and should not be reused; (3) pressure on caught fish should be reduced by use of flake ice; (4) regulations regarding the handling and distribution of fish and other perishable commodities should be more strongly enforced. Improved fish quality might come about through an intensive campaign by government and universities on the nutritive value of fish, and on its proper handling. Authors recommend a survey of current practices in fish handling and consumer use so that the correct emphasis can be made in later work.