[Federal Register Volume 59, Number 73 (Friday, April 15, 1994)]
[Unknown Section]
[Page 0]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 94-9060]
[[Page Unknown]]
[Federal Register: April 15, 1994]
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DEPARTMENT OF COMMERCE
National Oceanic and Atmospheric Administration
50 CFR Parts 261, 262, 263, and 267
[Docket No. 940387-4087; ID 120293B]
RIN 0648-AD53
U.S. General Standards for Grades of Finfish Products
AGENCY: National Marine Fisheries Service (NMFS), National Oceanic
Atmospheric Administration (NOAA), Commerce.
ACTION: Advance notice of proposed rulemaking.
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SUMMARY: NMFS requests comments on the desirability of amending U.S.
standards for grades of whole or dressed fish, frozen dressed whiting,
frozen halibut steaks, frozen salmon steaks, fish fillets, cod fillets,
flounder and sole fillets, haddock fillets, ocean perch and Pacific
ocean perch fillets, and North American catfish. Industry members have
requested, through written and verbal comments, that NMFS remove the
species identification from the current standards. Comments have also
been received regarding the dissimilarity among the standards in regard
to format. NMFS is requesting written comments from industry members,
users of these commodities, and the general public to evaluate the
national level of interest in amending the current standards.
Additionally, NMFS is requesting comments on the desirability of
developing a single general standard for all species of whole and
dressed fish, fish steaks, and fish fillets.
DATES: Comments should be received by May 2, 1994.
ADDRESSES: Comments should be sent to Thomas J. Moreau, Director,
Technical Services Unit, Inspection Services Division, Office of Trade
and Industry Services, National Marine Fisheries Service, National
Oceanic and Atmospheric Administration, U.S. Department of Commerce,
One Blackburn Drive, Gloucester, MA 01930.
FOR FURTHER INFORMATION CONTACT: Mary A. Estrella or Laurie A. Silva at
(508) 281-9285.
SUPPLEMENTARY INFORMATION: NMFS has received written and verbal
comments from industry members questioning the necessity of including
the scientific names of species in the standards. The comments indicate
that it would be more equitable to discontinue the list of species
allowed for grading in the standards. For example, the U.S. standards
for grades of flounder and sole fillets list 12 species that can be
graded using those standards. Currently, there are many more commercial
species of flounder and sole not included in the list that cannot be
graded using those standards. Although the U.S. general standard for
grades of fish fillets can be used for those species, the comments
suggest that the two standards do not grade the species of flounder and
sole equivalently.
The standards contained in 50 CFR parts 261, 262, 263, and 267 were
developed using various formats, grading systems, and criteria. For
example, part 261, subpart A contains a U.S. Grade A, U.S. Grade B, and
substandard. However, part 262, subpart A contains a U.S. Grade A, U.S.
Grade B, U.S. Grade C, and substandard. Part 267 contains only U.S.
Grade A and U.S. Grade B.
Another variation among the standards is in grading systems. Part
262, subpart A uses the attribute system. Part 262, subpart B uses
defect points.
Grading criteria among the standards also differ. Part 261, subpart
A, and part 263, subpart A, have two different tables of criteria for
determining the grade of the sample unit and sample. Part 263, subpart
B grading is expressed numerically on a scale starting at 100, with
points deducted. In part 267, grading is expressed numerically on a
scale starting at 0, with points added.
The revisions under consideration would decrease the number of
standards currently in title 50 CFR from nine standards for grades to
one, with three subparts with separate defect tables for the different
product types (i.e., whole and dressed, steaks, and fillets).
Additionally, they would increase the number of products eligible for
grading under the voluntary seafood inspection program by developing a
general standard for grading fish steaks.
NMFS estimates that it takes approximately 3 years to develop and
promulgate a standard for grades. NMFS believes that the revisions
under consideration would reduce the amount of time it would otherwise
take to examine and revise each standard separately.
Therefore, NMFS is requesting written comments on the following
questions:
1. Should the species (scientific name) references in the above
mentioned U.S. Standards for Grades be removed?
2. What are the benefits or disadvantages to removing the species
references from the above standards?
3. What guideline(s) should be used to identify the species of fish
permitted for grading in each standard?
4. Should a consolidated U.S. General Standards for Grades of Fish
Fillets be developed to include 50 CFR part 263, subparts A through E,
and the fillets now eligible for grading under part 267?
5. Should 50 CFR part 261, subparts A and B; part 262, subparts B
and C; part 263, subparts A through E; and part 267 be revised at the
same time to develop a single general finfish standard with subparts
for whole and dressed fish, fish steaks, and fish fillets?
Authority: 7 U.S.C. 1621-1629.
Dated: March 30, 1994.
Charles Karnella,
Acting Program Management Officer, National Marine Fisheries Service.
[FR Doc. 94-9060 Filed 4-14-94; 8:45 am]
BILLING CODE 3510-22-P
