Fish Inspection Regulations

14 (1) For the purposes of this section, processing does not include

• (a) the washing, icing or boxing of live, whole or dressed unfrozen fish other than

  • (i) shellfish and echinoderms,

  • (ii) fish raised in an aquaculture operation, or

  • (iii) crustaceans, excluding live lobster or live crab;

• (b) the freezing on board a vessel of whole or dressed fish that are destined for further processing in a registered establishment, other than shellfish, echinoderms or crustaceans, excluding shrimp;

• (c) the shucking of scallops to remove adductor muscles with or without roe attached, if carried out on board a vessel;

• (d) the evisceration of whole unfrozen fish or the salting or pickling of whole, split or dressed unfrozen fish, by fisher-packers, other than shellfish, echinoderms or crustaceans; or

• (e) actions taken by fishers or processors at the time or point of catching, unloading, handling, holding or transporting fish to preserve its quality and safety before delivery to a registered establishment for the purpose of processing, storage or inspection before export, if those actions are taken in accordance with these Regulations.

(2) Any person who processes or stores fish for export must do so in a registered establishment unless the person holds a fish export licence.

(3) No person shall export fish unless

• (a) all the processing and storage of the fish is carried out in a registered establishment; or

• (b) the person holds a fish export licence.

(4) Subsection (3) does not apply in respect of

• (a) fish that are imported into Canada by a holder of an import licence and that are intended for direct sale to consumers without further processing; or

• (b) final products that are produced in a registered establishment and that, before being marketed, exported or made available to consumers, are temporarily stored in a cold-storage warehouse or other location that is not a registered establishment.