Conditions for curing fish, etc., as pickled, etc

No person shall cure fish or fishery products for export as pickled, spiced or marinated fish or fishery products unless the fish or fishery products prior to curing– (a) are free from organoleptically detectable spoilage, bruises and other discolorations; (b) are clean, firm and properly prepared for the particular style of pack; and (c) are free from all damaging feed or stomach contents.