Fish Inspection Regulations (C.R.C., c. 802)

Regulations are current to 2013-04-29 and last amended on 2013-04-26. Previous Versions

77. Containers in which whitefish is packed for export from Canada may be exempted by the President of the Agency from any or all of the provisions of sections 75 and 76.

  • SOR/2000-184, s. 59.

PART VI

PICKLED, SPICED AND MARINATED FISH

General

  • 78. (1) No person shall cure fish for export as pickled, spiced or marinated fish unless the fish prior to curing

    • (a) are free from organoleptically detectable spoilage, bruises and other discolorations;

    • (b) are clean, firm and properly prepared for the particular style of pack;

    • (c) are free from all damaging feed or stomach contents; and

    • (d) subject to subsection (2), contain not less than 13 per cent fat.

  • (2) Fish having a fat content of less than 13 per cent may be packed for export from Canada where a lower fat content is specified by a buyer in the importing country.

79. No person shall export pickled, spiced or marinated fish unless

  • (a) the containers in which they are packed do not leak;

  • (b) the fish are completely covered with the curing solution;

  • (c) the fish are properly cured;

  • (d) the fish contain a reasonable amount of fat;

  • (e) the fish are free from organoleptically detectable spoilage, bruises and other discolorations;

  • (f) the fish are properly headed, where required, with a clean cut behind the collar bone; and

  • (g) the ingredients used in the curing mixtures are of a type acceptable to the President of the Agency.

  • SOR/2000-184, s. 59.

80. [Repealed, SOR/96-364, s. 14]

Types, Classes and Grades for Pickled Fish

81. Pickled fish shall be thoroughly cured and properly packed according to its type, class and grade as set forth in sections 82 to 96.

Pickled Split Herring

82. A class A pickled split herring, which is a pickled split herring that contains a reasonable amount of fat, shall be graded as

  • (a) “Fat”, if it is a clean, properly split herring that has the blood removed from the backbone and is free from rust;

  • (b) “Fat tropic”, if it is a clean, properly split herring that is free from rust; or

  • (c) “No. 4 Fat”, if it is a split herring that does not meet the requirements of paragraph (a) or (b).

83. A class B pickled split herring, which is a pickled split herring that contains no fat or only a small amount of fat, shall be graded as

  • (a) “Bright”, if it is a clean, properly split herring that has the blood removed from the backbone, is free from rust and is reasonably white inside;

  • (b) “Tropic”, if it is a clean, properly split herring that is free from rust; or

  • (c) “No. 4 Tropic”, if it a split herring that does not meet the requirements of paragraph (a) or (b).