Fish Inspection Regulations

This version of section 120 is in force from 2006-03-22 to 2007-07-31.

120. Salted fish for export from Canada shall be designated on the basis of its moisture content in accordance with the table to this section.

TABLE

Class	Percentage	Designation

1. Heavy Salted .......	not over 32 per cent	Extra Hard Dried
	over 32 per cent but not over 38 per cent	Hard Dried
	over 38 per cent but not over 40 per cent	Dry
	over 40 per cent but not over 44 per cent	Semi-dry
	over 44 per cent but not over 50 per cent	Ordinary cure
	over 50 per cent but not over 54 per cent	Soft Dried
2. Light Salted .......	not over 36 per cent	Italian Hard Dried
	not over 38 per cent	Hard Dried
	not over 40 per cent	Dried
	not over 48 per cent	Soft Dried
3. Gaspe Cure .......	not over 38 per cent	Hard Dried
	not over 48 per cent	Dried