Reglamento Sanitario Alimentos

TITLE XII

ARTICLE 313. Fresh fish is fish recently caught and that has not been subjected to any process after extraction, except evisceration, when appropriate. From the time of extraction, the necessary measures shall be taken to reduce the temperature of the products, by means of appropriate mechanisms that do not pollute the extracted resource.

During the distribution of these products, they must be kept at temperatures not to exceed 5 °C. 1

ARTICLE 314.- Chilled fresh fish is fish that, after extraction, has been eviscerated and chilled to a temperature between 0 and 3 °C in order to preserve it during distribution.

ARTICLE 315.- Frozen fish is fish that, soon after it is caught, is processed and subjected to a maximum temperature of -18 °C, measured in its thermal center.

ARTICLE 316.- Smoked fish is fish that, previously salted or not, is subjected to the action of hardwood smoke or other procedure.

ARTICLE 317.- All fresh and chilled fish that is sold or prepared must be eviscerated as soon as it is caught, except for some small-sized species (sardines, mackerel, anchovies, and others).

ARTICLE 318.- Fresh fish that is not gutted immediately after it is caught may be marketed only if it has been immediately frozen at a maximum temperature of -18 °C, measured in its thermal center.

ARTICLE 319.- Fresh fish for export may be transported and marketed without eviscerating,with prior authorization in this sense from the corresponding Health Service Director.

ARTICLE 320.- Fresh fish and chilled fresh fish must comply with the following organoleptic and physical characteristics:

a) General appearance: good appearance; well-defined pigmentation; scarce, clear, colorless, or slightly opaque skin mucosity; b) Smell: fresh sea smell or fresh seaweed; c) Muscle consistency: rigid surface that does not sink from the pressure of a finger, or if it does, immediately returns to normal. Existence of rigor mortis or in the process of disappearing;

1 Article amended, as shown in the text, by point 3.- of Decree 45/06, the Ministry of Health, published in the Official Gazette on 07/12/06 d) Eyes: the convex eyeball fills the orbital cavity or is slightly sunken. Shiny black pupils, with defined form and contour. Transparent cornea and pigmented iris; e) Gills: bright red, natural or neutral smell. Lamellae perfectly separated from each other, of similar length, and regularly juxtaposed; f) Abdominal cavity: - whole specimens: smooth and shiny viscera, pearly and without apparent damage. - gutted specimens: attached peritoneum, red blood remains; g) scales: attached with metallic luster.

ARTICLE 321.- Fractioned fish shall comply with the following organoleptic and physical characteristics:

a) External Appearance - Trunk: maintain external pigmentation; - Medallions and fillets: translucent pink, whitish in meats from white fish; b) Smell: fresh and natural; c) Muscle consistency: firm, does not sink to the pressure of a finger, or returns to its normal condition; d) Texture: defined myomeres; e) pH: 6.8 maximum.

ARTICLE 322.- All sales locations that fraction a fish prior to its sale must have a suitable place for such a purpose, which must comply with the provisions of Title I. The fractioned product must be handled in compliance with all hygiene standards, ensuring that its handling and exposure to unfavorable environmental conditions are minimal. 2

ARTICLE 323.- Fish to be marketed for human consumption must be refrigerated 3 4 and free of parasites and their cysts.

ARTICLE 324.- Fresh, chilled fresh, and frozen fish must not contain more than:

a) 30 mg/100 g of total volatile basic nitrogen (TVB-N) for non-selachian fish; b) 70 mg/100 g of total volatile basic nitrogen (TVB-N) for selachian fish; c) 20 mg/100 g of histamine.

2 Article amended, as indicated in the text, by Decree No. 475/99, of the Ministry of Health, published in the Official Gazette on 01/13/00. 3 Article amended, as indicated in the text, by Decree No. 475/99, of the Ministry of Health, published in the Official Gazette on 01/13/00. 4 Article amended, as shown in the text, by point 4.- of Decree No. 45/06, of the Ministry of Health, published in the Official Gazette on 07/12/06.