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Fish Inspection Regulations (C.R.C., c. 802)
Enabling Statute: Fish Inspection Act
Full Document for Printing:   HTML (306Kb)   PDF (460Kb)
Regulation current to January 25th, 2010
Attention: See coming into force provision and notes, where applicable.
 
  1. Fish Inspection Regulations
    1. SHORT TITLE
    2. INTERPRETATION
    3. PART I : GENERAL
    4. PART II : LABELLING
    5. PART III : CODE MARKINGS
    6. PART IV : CANNED FISH
      1. Clams, Mussels and Oysters
      2. Lobster Cocktail
      3. Tomalley
      4. Lobster Paste
      5. Salmon
      6. Tuna
      7. Sardines
    8. PART V : FRESH OR FROZEN FISH
      1. Breaded Fish
      2. Lobster Meat
      3. Oysters
      4. Pacific Salmon
      5. Scallops
      6. Shrimp Cocktail
      7. Smelts
      8. Whitefish
    10. PART VI : PICKLED, SPICED AND MARINATED FISH
      1. General
      2. Types, Classes and Grades for Pickled Fish
      3. Pickled Split Herring
      4. Pickled Headless Split Herring
      5. Pickled Dressed Herring
      6. Pickled Herring Fillets
      7. Scotch Cure
      8. Pickled Split Turbot
      9. Pickled Split Spring Mackerel
      10. Pickled Split Summer Mackerel
      11. Pickled Split Fall Mackerel
      12. Pickled Mackerel Fillets
      13. Pickled Headless or Pickled Trimmed Mackerel
      14. Pickled Split Arctic Char
      15. Pickled Split Atlantic Salmon
      16. Sizes for Pickled Fish
    12. PART VII : BLOATERS AND BLOATER FILLETS
      1. Grades
      2. Sizes for Bloaters
    14. PART VIII : SALTED FISH
    15. PART IX : DRIED SQUID
    16. SCHEDULE I : ESTABLISHMENT CONSTRUCTION AND EQUIPMENT REQUIREMENTS
    17. SCHEDULE II : ESTABLISHMENT SANITATION REQUIREMENTS
    18. SCHEDULE III : REQUIREMENTS FOR VESSELS USED FOR FISHING OR TRANSPORTING FISH
    19. SCHEDULE IV
    20. SCHEDULE V : REQUIREMENTS FOR CONVEYANCES AND EQUIPMENT USED FOR UNLOADING, HANDLING, HOLDING AND TRANSPORTING FRESH FISH
    21. SCHEDULE VI
Last updated: 2010-02-08
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