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Consolidated Statutes and Regulations Enabling Statute: Fish Inspection Act Fish Inspection Regulations (C.R.C., c. 802) Disclaimer: These documents are not the official versions (more). Full Document for Printing [222K] Regulation current to September 15, 2006 Search: Fish Inspection Regulations Go to Advanced Search Detailed table of contents (Short table)   FISH INSPECTION REGULATIONS   SHORT TITLE   INTERPRETATION   PART I GENERAL   TABLE   TABLES 1 TO 3   [Repealed, SOR/2002-124, s. 8]   PART II LABELLING   PART III CODE MARKINGS   TABLE   PART IV CANNED FISH   TABLE   Clams, Mussels and Oysters   Lobster Cocktail   Tomalley   Lobster Paste   Salmon   TABLE   Tuna   TABLE   Sardines   PART V FRESH OR FROZEN FISH   Breaded Fish   Lobster Meat   TABLE   Oysters   Pacific Salmon   Scallops   Shrimp Cocktail   Smelts   TABLE   Whitefish   TABLE   PART VI PICKLED, SPICED AND MARINATED FISH   General   Types, Classes and Grades for Pickled Fish   Pickled Split Herring   Pickled Headless Split Herring   Pickled Dressed Herring   Pickled Herring Fillets   Scotch Cure   Pickled Split Turbot   Pickled Split Spring Mackerel   Pickled Split Summer Mackerel   Pickled Split Fall Mackerel   Pickled Mackerel Fillets   Pickled Headless or Pickled Trimmed Mackerel   Pickled Split Arctic Char   Pickled Split Atlantic Salmon   Sizes for Pickled Fish   TABLE I LENGTH IN MILLIMETRES   (measured from tip of nose to round of tail)   TABLE II COUNT PER 90.7 KG BARREL   PART VII BLOATERS AND BLOATER FILLETS   Grades   Sizes for Bloaters   PART VIII SALTED FISH   General   Classes, Grades, Sizes and Moisture Content for Salted Fish   Light Salted Cod   Light Salted Haddock, Hake, Cusk or Pollock   Gaspe Cure Slack Salted Fish   Heavy Salted Cod   Heavy Salted Haddock, Hake, Cusk or Pollock   Heavy Salted Saltbulk and Green Salted Fish   Boneless or Semi-boneless Salted Fish   Sizes for Salted Fish   TABLE I GASPE CURE   TABLE II HEAVY SALTED OR LIGHT SALTED FISH   Moisture Content for Salted Fish   TABLE   PART IX DRIED SQUID   SCHEDULE I (Sections 15 and 17.1) ESTABLISHMENT CONSTRUCTION AND EQUIPMENT REQUIREMENTS   SCHEDULE II (Section 15) ESTABLISHMENT SANITATION REQUIREMENTS   SCHEDULE III (Sections 14.1 and 14.3) REQUIREMENTS FOR VESSELS USED FOR FISHING OR TRANSPORTING FISH   SCHEDULE IV   SCHEDULE V (ss. 20 and 21) REQUIREMENTS FOR CONVEYANCES AND EQUIPMENT USED FOR UNLOADING, HANDLING, HOLDING AND TRANSPORTING FRESH FISH   SCHEDULE VI

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