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This is an official version.
Copyright © 2015: Queen's Printer,
St. John's, Newfoundland and Labrador, Canada
Important Information
(Includes details about the availability of printed and electronic
versions of the Statutes.)
Newfoundland and Labrador
Regulation 2015
NEWFOUNDLAND AND LABRADOR REGULATION 94/15
NEWFOUNDLAND AND LABRADOR
REGULATION 94/15
Fish Inspection Operations Regulations (Amendment)
under the
Fish Inspection Act
(Filed October 30, 2015)
Under the authority of subsection 4(2) of
the Fish Inspection Act, I make the
following regulations.
Dated at St.
John's, October 26, 2015.
Vaughn Granter
Minister of Fisheries and Aquaculture
REGULATIONS
Analysis
NLR 76/07
as amended
1. The Schedule to the Fish Inspection Operations Regulations is repealed and the
following substituted:
Schedule
Minimum
Processing Requirements
The following minimum processing
requirements apply to all fish intended for sale outside Newfoundland
and Labrador:
Species
|
Minimum
Processed Forms
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Arctic Char, Dogfish, Salmon, Shark,
Swordfish, Trout, Tuna
|
gutted
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Billfish, Hagfish, Smelt
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whole packaged in frozen form
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Blackback Flounder
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whole packaged
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Capelin, Mackerel
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salted and packed in a carton not to exceed
110 kilograms or whole packaged in frozen form
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Clams, Cockle, Periwinkle, Quahog
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shucked, whole packaged, or whole packaged
in frozen form
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Crab other than Snow Crab
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cooked and meat extracted
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Eel
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live or whole packaged in frozen form
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Fish Roe (all species)
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salted
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Greysole
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whole packaged
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Groundfish (all species other
than Blackback Flounder, Greysole, Halibut, Monkfish, Redfish (Ocean Perch),
Turbot and Yellowtail Flounder)
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filleted or split and salted
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Halibut
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head on gutted and packaged
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Herring
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salted and packed in
a carton not to exceed 110 kilograms or whole packaged in frozen form or
whole fresh in bulk during the period April 15 to June 15, and November 1 to
December 31
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Lobster
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live
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Monkfish
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head on gutted with stomach tube attached
and in frozen form
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Mussels
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washed, declumped, and graded
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Redfish (Ocean Perch)
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whole packaged
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Scallop
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shucked
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Sea Cucumber
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gutted and packaged in frozen form
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Sea Urchin
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gonads removed from
50% of all raw material purchases during the period September 1 to March 31
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Seal
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meat, oil or pelts
tanned to meet specifications for final end use
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Shrimp
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cooked and peeled
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Snow Crab
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sectioned or whole cooked and 10% of all
raw material purchases in a calendar year to be processed into one or more of
the following forms:
(i) individually scored "snap and eat" leg segments;
(ii) cap on or cap off cocktail claws
(iii) 907 gram consumer packs;
(iv) meat removed from shell; or
(v) other value added form as approved by the minister
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Squid
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whole packaged in frozen form
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Turbot
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head on gutted and packaged in frozen form
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Whelk
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whole frozen
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Yellowtail Flounder
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for each fish that is less than 380 grams,
whole packaged in frozen form or for each fish that is 380 grams or more,
filleted
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