<![CDATA[The misuse of formaldehyde in salted fish remains a food safety issue due to potential health risks. From an Islamic perspective, Imam Ash-Syafi'i explains in his book Al-Umm that the default ruling for food is that it is halal (permissible) unless there is evidence of harmful elements; Thus, food consumed must be both safe and tayyib (wholesome). This study aimed to analyze the physical characteristics and the presence of formalin in salted fish at the Kuala Simpang City Market, Aceh Tamiang. A descriptive study design with a cross-sectional approach was employed. Eighteen samples were selected using purposive sampling and tested qualitatively using Schiff's reagent. The results showed that 6 samples (33.3%) tested positive for formalin, while 12 samples (66.7%) tested negative. The majority of samples were white (94.4%), had an abnormal odor (61.1%), and possessed a hard texture (94.4%). It is concluded that physical characteristics serve only as preliminary indicators; therefore, the presence of formalin must be confirmed through laboratory analysis.]]>
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