Acts and Regulations > Regulatory Initiatives
REGULATIONS AMENDING THE FISH INSPECTION REGULATIONS
Amendment | Regulatory
Impact Analysis Statement
Her Excellency the Governor General in Council, on the recommendation of the Minister
of Agriculture and Agri-Food, pursuant to section 3a of the Fish
Inspection Act, hereby makes the annexed Regulations Amending the Fish Inspection
Regulations.
a S.C. 1997, c. 6, s. 53
amendments
| 1. (1) Subparagraph 26(1)(c)(ii) of the Fish
Inspection Regulations1 is repealed. |
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(2) Subparagraph 26(1)(c)(vi) of the Regulations is repealed. |
| 2. The heading before section 103 and sections 103 to 120 of the
Regulations are replaced by the following: 103. In this Part,
"salted fish" means fish of the Gadidae family that has been preserved
by salt and contains not less than 12% salt on a wet weight basis and a maximum moisture
content of 65%
104. (1) No person shall place a product designation on a label
affixed to a container of salted fish unless the designation is immediately adjacent to
the common name of the product without any intervening printed, written or graphic matter
and the designation is made in accordance with subsection (2). |
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(2) Salted fish shall be designated as (a) "split
fish", if it is split and at least two-thirds of the anterior of the backbone has
been removed;
(b) "split fish with entire backbone", if it is split and no portion
of the backbone has been removed;
(c) "fillet", if it is a fillet as defined in section 2; or
(d) any other designation that |
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(i) is distinctive from those set out in paragraphs (a) to (c), and (ii)
meets the requirements of these Regulations. |
| 105. (1) No person shall place a class designation on a
label affixed to a container of salted fish unless the designation is made in accordance
with subsection (2). |
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(2) Salted fish shall be designated as (a) "slack salted
fish", if, after the curing process is complete, it has a maximum salt content of 25%
of the dry weight of the fish;
(b) "light salted fish", if, after the curing process is complete,
it has a salt content of more than 25% but not more than 33% of the dry weight of the
fish;
(c) "dried heavy salted fish", if, after the curing process is
complete, it has a salt content of more than 33% of the dry weight of the fish and has a
maximum moisture content of 54%; or
(d) "green heavy salted fish", if, after the curing process is
complete, it has a salt content of more than 33% of the dry weight of the fish and has a
moisture content of more than 54% but not more than 65%. |
| 106. If more than one species of salted fish is packed in
a container, the names of the species must be indicated on the label in the common name or
in the list of ingredients in descending order of proportion. coming
into force
3. These Regulations come into force on the day on which they are registered. |
1 C.R.C., c. 802 |
