Canadian Grade Compendium
Volume 8 - Fish
Fish Grade Requirements
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1. The following definitions apply in this volume.
"bloaters" means salted, smoked, round herring. (bouffis)
"bloater fillets" means fillets of salted, smoked, round herring. (filets de bouffis)
"herring" means fish of the species Clupea harengus or Clupea pallasii. (hareng)
"tainted", with respect to fish, means that the fish is rancid or has an abnormal odour or flavour. (gâté)
"unwholesome", with respect to fish, means that the fish has in or upon it bacteria of public health significance or substances toxic or aesthetically offensive to humans. (malsain)
Grades and Grade Names
2. The grades and grade names of fish are set out in Part 1 Fresh or Frozen Fish, Part 2 Pickled Fish, Part 3 Bloaters and Bloater Fillets and Part 4 Dried Squid (See Volume 9 Import Grade Requirements for grade names used for imported fish).
3. If consumer prepackaged fish is placed in an outer container, the outer container is not required to be labelled with the grade name.
4. (1) The grade name must be shown in characters of not less than 3.2 mm if the net quantity is 900 g or less.
(2) The applicable class name and the size designations, set out in this volume, must be shown in characters of not less than 3.2 mm
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