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Canadian Grade Compendium: Volume 8 - Fish

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Fish Grade Requirements

Interpretation

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).

Part 1 Fresh or Frozen Fish

Atlantic Oysters

3. The grades and grade names for Atlantic oysters in the shell are "Fancy Shape", "Choice Shape", "Standard Shape" and "Commercial Shape".

4. (1) Atlantic oysters in the shell must be graded as

(2) Containers of prepackaged Atlantic oysters in the shell that are graded "Fancy Shape" and "Choice Shape" must be packed with oysters varying not more than 25 mm in length and labelled to show the minimum count of oysters contained in them.

Pacific Salmon

5. The grades and grade names for Pacific salmon are "Grade A", "Standard", and "Utility".

6. Frozen gutted Pacific Salmon that is graded

Atlantic Smelts

7. The grades and grade names for Frozen Atlantic smelts are "Small Size", "Medium Size", "No. 1 Size", and "Extra Size".

8. Frozen Atlantic smelts, having a grade name set out in column 1 of an item of the Table of Smelt Grading by Length, must be packaged according to the length of the fish, measured from the tip of the nose to the round of the tail of the smelt, set out in column 2 of the item.

Table of Smelt Grading by Length
Item Column 1
Grade Name
Column 2
Length of Smelts in Containers
1. Small size Under 100 mm
2. Medium size 100 mm or longer but less than 140 mm
3. No. 1 size 140 mm or longer but less than 180 mm
4. Extra size 180 mm and longer

Whitefish

9. The grades and grade names for Whitefish are "Small", "Medium", "Large", and "Jumbo".

10. Whitefish, having a grade name set out in column 1 of an item of the Table of Whitefish Grading by Weight, must be packaged according to the weight of the Whitefish, set out in column 2 of the item.

Table of Whitefish Grading by Weight
Item Column 1
Grade Name
Column 2
Weight of Whitefish in Containers
1. Small Under 680 g
2. Medium 680 g or over but less than 1.35 kg
3. Large 1.35 kg or over but less than 1.80 kg
4. Jumbo 1.80 kg or over

Part 2 Pickled Fish

General

11. In addition to the grade requirement for pickled fish, pickled fish must be thoroughly cured and packaged according to its type and class as set out in sections 12 to 35.

Pickled Split Herring

12. (1) The grades and grade names for Class A Pickled Split Herring are "Fat", "Fat Tropic", and "No. 4 Fat".

(2) The grades and grade names for Class B Pickled Split Herring are "Bright", "Tropic", and "No. 4 Tropic".

(3) Despite subsections (1) and (2), the grade and grade name for a Pickled Split Herring may be "No. 1" and "Seconds", as set out in subsection 13(3).

13. (1) A Class A pickled split herring, must be a pickled split herring that contains a reasonable amount of fat and that is packaged and graded. If it is graded

(2) A Class B pickled split herring, must be a pickled split herring that contains no fat, or only a small amount of fat, and that is packaged and graded. If it is graded

(3) Despite subsections (1) and (2), a pickled split herring may be packaged and graded

Pickled Headless Split Herring

14. The grades and grade names for Pickled Headless Split Herring are "Headless Split" and "Substandard Headless Split".

15. A pickled headless split herring packaged and graded

Pickled Dressed Herring

16. The grades and grade names for Pickled Dressed Herring are "Dressed" and "Substandard".

17. A pickled dressed herring that is packaged and graded

Pickled Herring Fillets

18. The grades and grade names for Pickled Herring Fillets are "No. 1" and "No. 2".

19. A pickled herring fillet that is packaged and graded

Scotch Cure

20. The grades and grade names for Scotch Cure are "Full" and "Fillings".

21. A scotch cure pickled herring packaged and graded

Pickled Split Turbot

22. The grades and grade names for Pickled Split Turbot are "No. 1" and "No. 2".

23. A pickled split turbot packaged and graded

Pickled Split Spring Mackerel

24. The grades and grade names for Pickled Split Spring Mackerel are "Bright Spring", "Spring" and "No. 4 Spring".

25. A pickled split spring mackerel, which is a pickled split mackerel that has no fat or only a small amount of fat, that is packaged and graded

Pickled Split Summer Mackerel

26. The grades and grade names for Pickled Split Summer Mackerel are "Choice", "Summer", "Dark Summer" and "No. 4 Summer".

27. A pickled split summer mackerel, which is a pickled split mackerel that contains a reasonable amount of fat, that is packaged and graded

Pickled Split Fall Mackerel

28. The grades and grade names for Pickled Split Fall Mackerel are "Choice Fall", "Fall", "Dark Fall" and "No. 4 Fall".

29. A pickled split fall mackerel, which is a pickled split mackerel that contains a substantial amount of fat, that is packaged and graded

Pickled Mackerel Fillets

30. The types and grades for Pickled Mackerel Fillets are those types and grades set out in sections 24 to 29 for Pickled Split Mackerel except that, where reference is made to the removal of blood from the backbone, the reference does not apply.

Pickled Headless or Pickled Trimmed Mackerel

31. The types and grades for Pickled Headless and Pickled Trimmed Mackerel are those types and grades set out in sections 24 to 29 for Pickled Split Mackerel.

Pickled Split Arctic Char

32. The grades and grade names for Pickled Split Arctic Char are "Choice Red", "Choice Pink", "Prime Mixed" and "Commercial".

33. A pickled split Arctic char that is packaged and graded

Pickled Split Atlantic Salmon

34. The grades and grade names for Pickled Split Atlantic Salmon are "Choice", "Prime" and "Commercial".

35. A pickled split Atlantic salmon that is packaged and graded

Sizes for Pickled Fish

36. There are six size designations of pickled fish with the size designations "Small", "Matt", "Medium", "Large", "Mixed" and "No. 4".

37. Containers of pickled fish, having a size designation set out in column 1 of an item of the Table of Size Designations of Pickled Fish by Length, for the pickled fish specified in the heading of columns 2 to 5 of the table, must be packaged according to the length of the fish, measured from tip of nose to round of tail, set out in columns 2 to 5 of the item, as applicable.

Table of Size Designations of Pickled Fish by Length
Item Column 1
Size designation
Column 2
Scotch Cure Herring
Column 3
Herring and Split Herring
Column 4
Alewives
Column 5
Spring Mackerel
1. Small 230 mm or longer but under 255 mm 180 mm or longer but under 230 mm 255 mm or longer but under 330 mm
2. Matt 255 mm or longer but under 280 mm
3. Medium 280 mm or longer but under 305 mm 230 mm or longer but under 280 mm 200 mm or longer but under 255 mm 330 mm or longer but under 380 mm
4. Large 305 mm or over 280 mm or over 255 mm or over
5. Mixed 200 mm or over
6. No. 4 Ungraded for size

38. There are six size designations by count of pickled fish with the size designations "Extra Small", "Small", "Small Medium", "Medium", "Large" and "Extra Large".

39. (1) Containers that are 90.7 kg barrels of pickled fish, having a size designation set out in column 1 of an item of the Table of Size Designations of Pickled Fish by Count per 90.7 kg Barrel for pickled fish specified in the heading of columns 2 to 4 of the table, must be packaged according to the count of the fish, set out in columns 2 to 4 of the item, as applicable.

(2) The longest fish in any container labelled "Extra Small", "Small" or "Small Medium" in accordance with the Table of Size Designations of Pickled Fish by Count per 90.7 kg Barrel must not be more than 25 mm longer than the shortest fish in that container.

(3) The longest fish in any container labelled "Medium", "Large" or "Extra Large" in accordance with the Table of Size Designations of Pickled Fish by Count per 90.7 kg Barrel must not be more than 51 mm longer than the shortest fish in that container.

Table of Size Designations of Pickled Fish by Count per 90.7 kg Barrel
Item Column 1
Size designation
Column 2
Summer Mackerel
Column 3
Fall Mackerel
Column 4
Mackerel Fillets
1. Extra Small Over 400
2. Small Over 270 but under 401 Over 750
3. Small Medium Over 225 but under 271 Over 200 but under 401
4. Medium Over 160 but under 226 Over 150 but under 201 Over 550 but under 751
5. Large Under 161 Over 115 but under 151 Under 551
6. Extra Large Under 115

Part 3 Bloaters and Bloater Fillets

Bloater

40. The grades and grade names for bloaters are "Choice" and "Standard".

41. A bloater, which is a properly cured herring, that is packaged and graded

Bloater Fillet

42. The grades and grade names for bloater fillets are "Choice" and "Standard".

43. A bloater fillet, which is a properly cured herring fillet, that is packaged and graded

Part 4 Dried Squid

44. The grades and grade names for dried squid for export are "Grade A", "Standard" and "Utility".

45. Dried squid for export that is graded

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