Conditions for producing fillet, etc

Any person who produces fillet or fish steaks shall for that purpose– (a) use fish which satisfies the requirements set forth by the regulations governing production of dressed fish; (b) ensure that the fillet shall not contain blemishes such as visible blood clots or pieces of skin or bone (except for skin-on fillet); (c) wash every fillet or fish steak in clean potable running water; (d) ensure that the fillet or fish steaks shall be free of napes or belly flaps and properly scaled; (e) keep every fillet or fish steaks at a temperature not exceeding 7°C during processing; (f) wrap in cellophane, plastic bags or other suitable material and freeze in blast freezer within one hour after such fillet or fish steak has been processed; (g) freeze every fillet or fish steak at a temperature not higher than - 29°C; (h) store and maintain every frozen fillet of fish steak at a temperature not higher than - 23°C. Production of “Market Clean” Conch etc.