PLEASE NOTE This document, prepared by the Legislative Counsel Office, is an office consolidation of this regulation, current to February 1, 2004. It is intended for information and reference purposes only. This document is not the official version of these regulations. The regulations and the amendments printed in the Royal Gazette should be consulted to determine the authoritative text of these regulations. For more information concerning the history of these regulations, please see the Table of Regulations. If you find any errors or omissions in this consolidation, please contact: Legislative Counsel Office Tel: (902) 368-4291 Email:
[email protected] CHAPTER F-13 FISH INSPECTION ACT REGULATIONS Made by the Lieutenant Governor in Council under the Fish Inspection Act R.S.P.E.I. 1988, Cap. F-13. 1. These regulations may be cited as the Fish Inspection Regulations. Citation (EC764/72) 2. In these regulations Definitions (a) “Act” means the Fish Inspection Act R.S.P.E.I. 1988, Cap. F-13; Act (b) “bloaters” means salted, smoked, round herring; bloaters (c) “bloaters fillets” means fillets of salted, smoked, round herring; bloaters fillets (d) “breaded fish” means fish or fish flesh that is coated with batter breaded fish and breading; (e) “brine” means a solution of common salt (sodium chloride) and brine fresh water, or sea water with or without the addition of salt; (f) “can” means any hermetically sealed glass, metal or plastic can container; (g) “canned fish” means any fish that is sealed in a can and is canned fish sterilized;