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St. John's, Newfoundland and Labrador, Canada

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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


        1.   Sch. Amdt.


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 The Schedule to the Fish Inspection Operations Regulations is repealed and the following substituted: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

Arctic Char, Dogfish, Salmon, Shark, Swordfish, Trout, Tuna

gutted

Billfish, Hagfish, Smelt

whole packaged in frozen form

Blackback Flounder

whole packaged

Capelin, Mackerel

salted and packed in a carton not to exceed 110 kilograms or whole packaged in frozen form

Clams, Cockle, Periwinkle, Quahog

shucked, whole packaged, or whole packaged in frozen form

Crab other than Snow Crab

cooked and meat extracted

Eel

live or whole packaged in frozen form

Fish Roe (all species)

salted

Greysole

whole packaged

Groundfish (all species other than Blackback Flounder, Greysole, Halibut, Monkfish, Redfish (Ocean Perch), Turbot and Yellowtail Flounder)

filleted or split and salted

Halibut

head on gutted and packaged

Herring

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

Lobster

live

Monkfish

head on gutted with stomach tube attached and in frozen form

Mussels

washed, declumped, and graded

Redfish (Ocean Perch)

whole packaged

Scallop

shucked

Sea Cucumber

gutted and packaged in frozen form

Sea Urchin

gonads removed from 50% of all raw material purchases during the period September 1 to March 31

Seal

meat, oil or pelts tanned to meet specifications for final end use

Shrimp

cooked and peeled

Snow Crab

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

Squid

whole packaged in frozen form

Turbot

head on gutted and packaged in frozen form

Whelk

whole frozen

Yellowtail Flounder

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