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

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

Pickled Split Summer Mackerel

91. A pickled split summer mackerel, which is a pickled split mackerel that contains a reasonable amount of fat, shall be graded as

  • (a) “Choice”, if it is a clean, smooth-faced, properly split mackerel that has the blood removed from the backbone, is white in colour and is free from rust and blood stains;

  • (b) “Summer”, if it is a clean, well split mackerel that has the blood removed from the backbone, is of good colour and is free from rust and blood stains, whether or not it is slightly rough in appearance;

  • (c) “Dark Summer”, if it is a clean, fairly well split mackerel that is of good colour and is free from rust, whether or not it is slightly rough in appearance; or

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

Pickled Split Fall Mackerel

92. A pickled split fall mackerel, which is a pickled split mackerel that contains a substantial amount of fat, shall be graded as

  • (a) “Choice Fall”, if it is a clean, smooth-faced, properly split mackerel that has the blood removed from the backbone, is white in colour and is free from rust and blood stains;

  • (b) “Fall”, if it is a clean, well split mackerel that has the blood removed from the backbone, is of good colour and is free from rust and blood stains, whether or not it is slightly rough in appearance;

  • (c) “Dark Fall”, if it is a clean, fairly well split mackerel that is of good colour and is free from rust, whether or not it is slightly rough in appearance; or

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

Pickled Mackerel Fillets

93. The types and grades for pickled mackerel fillets shall be those types and grades set out in sections 90 to 92 for pickled split mackerel except that, where reference is made to the removal of blood from the backbone, the reference does not apply.

Pickled Headless or Pickled Trimmed Mackerel

94. The types and grades for pickled headless and pickled trimmed mackerel shall be those types and grades set out in sections 90 to 92 for pickled split mackerel.

Pickled Split Arctic Char

95. A pickled split Arctic char shall be graded as

  • (a) “Choice Red”, if it is a red fleshed, clean, firm, properly split Arctic char that has the blood removed from the backbone and is free from rust, blood stains and other discolorations;

  • (b) “Choice Pink”, if it is a pink fleshed, clean, firm, properly split Arctic char that has the blood removed from the backbone and is free from rust, blood stains and other discolorations;

  • (c) “Prime Mixed”, if it is a red or pink fleshed, clean, firm, fairly well split Arctic char that has the blood removed from the backbone and is free from rust, whether or not it shows slight blood stains or is slightly rough in appearance; or

  • (d) “Commercial”, if it is a red, pink or white fleshed split Arctic char that does not meet the requirements of paragraph (a), (b) or (c).

Pickled Split Atlantic Salmon

96. A pickled split Atlantic salmon shall be graded as

  • (a) “Choice”, if it is a red or pink fleshed, clean, firm, smooth-faced, properly split Atlantic salmon that has the blood removed from the backbone and is free from rust, blood stains and other discolorations;

  • (b) “Prime”, if it is a red or pink fleshed, clean, firm, fairly well split Atlantic salmon that has the blood removed from the backbone and is free from rust, whether or not it shows slight blood stains or is slightly rough in appearance; or

  • (c) “Commercial”, if it is a red or pink or white fleshed split Atlantic salmon that does not meet the requirements of paragraph (a) or (b).