Processing dressed fish

Any person who processes dressed fish shall for that purpose– (a) use fish having no detectable spoilage, the flesh of which shall be firm, free of puncture marks and foreign materials; (b) use fish which is free of any abnormal conditions, is not diseased and free of parasitoid tissue; (c) slit the abdomen and gut and place every dressed fish in potable running water; (d) keep every dressed fish at a temperature not exceeding 7°C; (e) wrap in cellophane or suitable material and place every dressed fish in the blast freezer within one hour after such fish has been (f) freeze every fish at a temperature not higher than – 29°C; (g) store and maintain every dressed fish at a temperature not higher than – 23°C. 274 Production of Fish Fillet or Fish Steaks etc.