[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]
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