Fish Inspection Regulations
1 - SHORT TITLE
2 - INTERPRETATION
3 - PART I GENERAL
25 - PART II LABELLING
31 - PART III CODE MARKINGS
34 - PART IV CANNED FISH
37 - Clams, Mussels and Oysters
38 - Lobster Cocktail
39 - Tomalley
40 - Lobster Paste
41 - Salmon
47 - Tuna
50 - Sardines
51 - PART V FRESH or FROZEN FISH
51 - Breaded Fish
54 - Lobster Meat
61 - Oysters
66.1 - Pacific Salmon
67 - Scallops
72 - Shrimp Cocktail
73 - Smelts
74 - Whitefish
78 - PART VI PICKLED, SPICED AND MARINATED FISH
78 - General
81 - Types, Classes and Grades for Pickled Fish
82 - Pickled Split Herring
85 - Pickled Headless Split Herring
86 - Pickled Dressed Herring
87 - Pickled Herring Fillets
88 - Scotch Cure
89 - Pickled Split Turbot
90 - Pickled Split Spring Mackerel
91 - Pickled Split Summer Mackerel
92 - Pickled Split Fall Mackerel
93 - Pickled Mackerel Fillets
94 - Pickled Headless or Pickled Trimmed Mackerel
95 - Pickled Split Arctic Char
96 - Pickled Split Atlantic Salmon
97 - Sizes for Pickled Fish
98 - PART VII BLOATERS AND BLOATER FILLETS
99 - Grades
102 - Sizes for Bloaters
103 - PART VIII SALTED FISH
122 - PART IX DRIED SQUID
SCHEDULE I - ESTABLISHMENT ConSTRUCTION AND EQUIPMENT REQUIREMENTS
SCHEDULE II - ESTABLISHMENT SANITATION REQUIREMENTS
SCHEDULE III - REQUIREMENTS FOR VESSELS USED FOR FISHING or TRANSPORTING FISH
SCHEDULE IV - [Repealed, SOR/99-169, s. 11]
SCHEDULE V - REQUIREMENTS FOR ConVEYANCES AND EQUIPMENT USED FOR UNLOADING, HANDLING, HOLDING AND TRANSPORTING FRESH FISH
SCHEDULE VI - [Repealed, SOR/99-169, s. 13]
具体内容见附件： 
鱼类检查条例.PDF
