Requirements of Fish Storage by Refrigeration and Freezing
鱼类冷藏和冷冻储存的要求

Objective 目标

General Requirements 一般要求

1. Boxes used for storage shall be made from hygienic, suitable material, easily cleaned and does not contaminate fish, and boxes shall be adequate in the size of fish to be packed.
   用于储存的箱子应由卫生、适合的材料制成，易于清洁且不污染鱼类，并且箱子的大小应适合要包装的鱼。
2. Fish shall not be transported with any other goods that may contaminatelspoil the fish.
   鱼不得与可能污染或损坏鱼的其他货物一起运输。
3. Fish shall be transported and stored, as quickly as possible in appropriate boxes, and it shall be arranged regularly in a horizontal position.
   鱼应尽快在适当的箱子中运输和存储，并应定期以水平位置排列。
4. Fish transported by containers shall have a temperature not exceeding $4^{\circ }\mathrm{C}$$4^{\circ }\mathrm{C}$4^(@)C4^{\circ} \mathrm{C} for the chilled products and $-18{}^{\circ }\mathrm{C}$$-18{}^{\circ }\mathrm{C}$-18^(@)C-18{ }^{\circ} \mathrm{C} for the frozen ones.
   通过集装箱运输的鱼类，冷藏产品的温度不得超过 $4^{\circ }\mathrm{C}$$4^{\circ }\mathrm{C}$4^(@)C4^{\circ} \mathrm{C} ，冷冻产品的温度不得超过 $-18{}^{\circ }\mathrm{C}$$-18{}^{\circ }\mathrm{C}$-18^(@)C-18{ }^{\circ} \mathrm{C} 。
5. Water that is used for preparing the fish shall be safe or clean from the sea.
   用于准备鱼的水必须安全或来自干净的海洋。

Cold Storage Requirements
冷藏要求

1. Fish should be carefully cleaned and cooled down to the temperature of melting ice ( $0^{\circ }\mathrm{C}$$0^{\circ }\mathrm{C}$0^(@)C0^{\circ} \mathrm{C} ).
   鱼应仔细清洗并冷却至融化冰的温度（ $0^{\circ }\mathrm{C}$$0^{\circ }\mathrm{C}$0^(@)C0^{\circ} \mathrm{C} ）。
2. Fish shall not be exposed to direct sunlight or to the drying effect of winds or any other harmful effects of the elements.
   鱼不应暴露在阳光直射下，也不应受到风的干燥影响或其他自然元素的有害影响。
3. Ice that is used in the chilling process should be finely crushed and not used in any other process.
   用于冷却过程的冰应细碎，不得用于其他任何过程。
4. Ice shall be available at all areas of production and on ships with sufficient quantities. It shall be evenly distributed on all fishes in a hygienic method.
   冰应在所有生产区域和船只上以足够的数量提供。应以卫生的方式均匀分布在所有鱼类上。
5. Chilled fish shall be transported immediately in suitable boxes and shall be arranged evenly in a horizontal position where crushed ice is alternately put in between, with the bottom and upper layers of crushed ice.
   冷藏鱼应立即用适当的箱子运输，并应水平均匀排列，交替放入碎冰，底层和上层均需放置碎冰。
6. Fish shall be stored at a temperature ranging from $-1^{\circ }\mathrm{C}$$-1^{\circ }\mathrm{C}$-1^(@)C-1^{\circ} \mathrm{C} to $4^{\circ }\mathrm{C}$$4^{\circ }\mathrm{C}$4^(@)C4^{\circ} \mathrm{C} during transportation, storage, and sale.
   鱼在运输、储存和销售过程中应存放在 $-1^{\circ }\mathrm{C}$$-1^{\circ }\mathrm{C}$-1^(@)C-1^{\circ} \mathrm{C} 到 $4^{\circ }\mathrm{C}$$4^{\circ }\mathrm{C}$4^(@)C4^{\circ} \mathrm{C} 的温度范围内。
7. The level of ice at the top shall be similar to its level at the bottom and the process of draining of excess water shall be close to the floor and away from the unused ice.
   顶部的冰层高度应与底部相似，排水过程应靠近地面，远离未使用的冰。

Refrigerated fish is prepared in the following forms:
冷藏鱼以以下形式准备：

Freezing Storage Requirements
冷冻存储要求

1. Fish shall be frozen on the ship or transported to the freezing factory at a temperature not exceeding $4^{\circ }\mathrm{C}$$4^{\circ }\mathrm{C}$4^(@)C4^{\circ} \mathrm{C} and in a period no longer than 12 hours.
   鱼应在船上冷冻或在不超过 $4^{\circ }\mathrm{C}$$4^{\circ }\mathrm{C}$4^(@)C4^{\circ} \mathrm{C} 的温度下运输到冷冻工厂，且时间不得超过 12 小时。
2. The product shall be frozen immediately after preparation in fast freezers where the freezing process is accomplished when the temperature at the center of the product reaches $-18{}^{\circ }\mathrm{C}$$-18{}^{\circ }\mathrm{C}$-18^(@)C-18{ }^{\circ} \mathrm{C}.
   产品应在准备后立即放入快速冷冻机中冷冻，当产品中心温度达到 $-18{}^{\circ }\mathrm{C}$$-18{}^{\circ }\mathrm{C}$-18^(@)C-18{ }^{\circ} \mathrm{C} 时，冷冻过程完成。

Fish is frozen in one of the following forms:
鱼以以下一种形式冷冻：

• Whole fish: Freezing the fish at the form in which it is caught.
  整条鱼：以捕获时的状态冷冻鱼。
• Gutted fish: Fish which the viscera (guts) have been removed.
  去内脏的鱼：内脏（肠子）已被去除的鱼。
• Gilled and Gutted. 去鳃和去内脏。
• Headed and Gutted. 去头去肚。
• Prepared fish: Gutted, headed, tailed, finned and gilled.
  处理过的鱼：去内脏、去头、去尾、去鳍和去鳃。
• Fish portions: Portions of prepared fish with a fairly thickness not exceeding 40 mm .
  鱼块：准备好的鱼块，厚度不超过 40 毫米。
• Fish fillets: Slices of fish of irregular size and shape without skin and bones which are obtained from fresh or previously frozen fish by cuts made parallel to the backbone.
  鱼片：从新鲜或之前冷冻的鱼中通过与脊柱平行的切割获得的无皮无骨的不规则大小和形状的鱼片。

Requirements to ensuring the safety of fish exhibited in the local market
确保当地市场展示的鱼类安全的要求

1. Refrigerated fish shall have the following characteristics:
   冷藏鱼应具备以下特征：