flavor and odor; and for those factors of quality which are rated in accordance with the scoring system outlined in this part the total score is not less than 85 points.

(b) "U.S. Grade B" is the quality of ocean-perch fillets that possess at least reasonably good flavor and odor; and for those factors of quality which are rated in accordance with the scoring system outlined in this part the total score is not less than 70 points.

(c) "Substandard" is the quality of ocean-perch fillets that fail to meet the requirements of U.S. Grade B.

§ 263.304 Product forms.

(a) Types:

(1) Fresh.

(2) Frozen, solid pack; glazed and unglazed.

(3) Frozen individually; glazed or unglazed.

(b) Styles:

(1) Skin on. (2) Skinless.

§ 263.306 Recommended weights and dimensions.

(a) The net weights and dimensions of packaged ocean-perch fillets and Pacific ocean-perch fillets are not incorporated in the grades of the finished product since net weights and dimensions, as such, are not factors of quality for the purpose of these grades.

(b) It is recommended that the net weight of the packaged ocean-perch fillets and Pacific ocean-perch fillets be not less than 12 ounces and not over 10 pounds and that the product be classified as large, medium, or small as classified by common commercial size classification practices.

§ 263.311 Ascertaining the grade.

The grade of ocean-perch fillets is ascertained by examining the product in the frozen, thawed, and cooked states. The following factors of quality are evaluated in ascertaining the grade of the product: Flavor and odor, appearance, size, workmanship defects, and character. These factors are rated in the following manner:

(a) Flavor and odor. This factor is rated directly by organoleptic evalua

factor of flavor and odor.

(a) Good flavor and odor. "Good flavor and odor" (essential requirement for a Grade A product) means that the fish flesh has good flavor and odor characteristic of the species (either Sebastes marinus or Sebastodes alutus) and is free from staleness, and off-flavors and off-odors of any kind.

(b) Reasonably good flavor and odor. "Reasonably good flavor and odor" (minimum requirement for a Grade B product) means that the fish flesh may be somewhat lacking in good flavor and odor; and is free from objectionable off-flavors and off-odors of any kind.

§ 263.313 Evaluation and rating of the scored factors; appearance, size, absence of defect, and character. The essential variations in quality within each factor which is scored are so described that the value may be ascertained for each factor and expressed numerically. Point deductions are allotted for each degree or amount of variation within each factor. The net score for each factor is the maximum points for that factor less the sum of the deduction-points within the factor. The total score for the product is the sum of the net scores for the four scored factors.

ishes, and bones are made on the thawed product.

(1) Improper packing. "Improper packing" means poor arrangement of fillets, presence of voids, depressions, frost, and the imbedding of packaging material into the frozen fish flesh.

(2) Cutting and trimming imperfections. "Cutting and trimming imperfections" means that the fillets have ragged edges, tears, holes, or are otherwise improperly cut or trimmed.

(3) Blemish. "Blemish" means an instance of blood-spot, bruise, blackbelly lining or membrane, fin, scales, or extraneous material. Blemish also means an instance of skin on skinned fillets. One "instance of blood spot" is one of such size and prominence as to be considered objectionable. An "instance of bruise" consists of a bruise not less than 2 square inch and not more than 11⁄2 square inches in area; each bruise larger than 11⁄2 square inches is considered as two instances of bruise. An "instance of black-belly lining or membrane" is any piece of black-belly lining or membrane not less than 1⁄2 inch and not more than 1 inch in length; each additional 1⁄2 inch length of individual pieces of blackbelly lining or membrane longer than 1 inch is considered as an instance. Each aggregate area of identifiable fin or parts of any fin up to 1 square inch is considered as one "instance of fin". One "instance of scales" is an aggregate area of scales greater than 1⁄2 square inch per fillet. One "instance of skin" consists of one piece of skin at least 2 square inch in area; except that any skin patches larger than 11⁄2 square inches are considered as two instances of skin.

(4) Bones. One "instance of bones" means an objectionable bone or group of bones occupying or contacting a circular area up to 1 square inch. An objectionable bone is any bone of such size and rigidity as to remain objectionable after cooking. Bones which will soften or disintegrate after cooking are not considered objectionable.

(b) For the purpose of rating the factor of absence of defects the schedule of deduction-points in Table III applies.

8 264.101 Description of the product.

Frozen fish blocks are rectangula shaped masses of cohering frozen fi flesh of a single species. They cons of adequately drained whole, who some fillets or pieces of whole, whe some fillets cut into small portions. not ground or comminuted; and are frozen and maintained at tem tures necessary for the preservatic the product. Frozen fish blocks made in two styles.

(a) Style I-skinless fish blocks. blocks that have been made from less fillets.

(b) Style II—skin-on fish block. blocks that have been made fr monstrably acceptable skin-on f

§ 264.102 Grades of frozen fish bloc

(a) "U.S. Grade A" is the qua frozen fish blocks that (1) pos good flavor and odor and that (2 a total score of 85 to 100 poir those factors that are rated in ance with the scoring system in this part.

(b) "U.S. Grade B" is the qui frozen fish blocks that (1) pos least a reasonably good flay odor and that (2) have a total 70 to 84 points for those fact are rated in accordance with ing system in this part.

(c) "Substandard" is the qu frozen fish blocks that meet description but fail to meet quirements of U.S. Grade B.

§ 264.111 Determination of the

The grade is determined by ing the product in the frozen and cooked states and is eval considering the following fact