Fish Inspection Regulations

　　1 - SHORT TITLE

　　2 - INTERPRETATION

　　3 - PART I GENERAL

　　25 - PART II LABELLING

　　31 - PART III CODE MARKINGS

　　34 - PART IV CANNED FISH

　　37 - Clams, Mussels and Oysters

　　38 - Lobster Cocktail

　　39 - Tomalley

　　40 - Lobster Paste

　　41 - Salmon

　　47 - Tuna

　　50 - Sardines

　　51 - PART V FRESH or FROZEN FISH

　　51 - Breaded Fish

　　54 - Lobster Meat

　　61 - Oysters

　　66.1 - Pacific Salmon

　　67 - Scallops

　　72 - Shrimp Cocktail

　　73 - Smelts

　　74 - Whitefish

　　78 - PART VI PICKLED, SPICED AND MARINATED FISH

　　78 - General

　　81 - Types, Classes and Grades for Pickled Fish

　　82 - Pickled Split Herring

　　85 - Pickled Headless Split Herring

　　86 - Pickled Dressed Herring

　　87 - Pickled Herring Fillets

　　88 - Scotch Cure

　　89 - Pickled Split Turbot

　　90 - Pickled Split Spring Mackerel

　　91 - Pickled Split Summer Mackerel

　　92 - Pickled Split Fall Mackerel

　　93 - Pickled Mackerel Fillets

　　94 - Pickled Headless or Pickled Trimmed Mackerel

　　95 - Pickled Split Arctic Char

　　96 - Pickled Split Atlantic Salmon

　　97 - Sizes for Pickled Fish

　　98 - PART VII BLOATERS AND BLOATER FILLETS

　　99 - Grades

　　102 - Sizes for Bloaters

　　103 - PART VIII SALTED FISH

　　122 - PART IX DRIED SQUID

　　SCHEDULE I - ESTABLISHMENT CONSTRUCTION AND EQUIPMENT REQUIREMENTS

　　SCHEDULE II - ESTABLISHMENT SANITATION REQUIREMENTS

　　SCHEDULE III - REQUIREMENTS FOR VESSELS USED FOR FISHING or TRANSPORTING FISH

　　SCHEDULE IV - [Repealed, SOR/99-169, s. 11]

　　SCHEDULE V - REQUIREMENTS FOR CONVEYANCES AND EQUIPMENT USED FOR UNLOADING, HANDLING, HOLDING AND TRANSPORTING FRESH FISH

　　SCHEDULE VI - [Repealed, SOR/99-169, s. 13]
   
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