126 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



set procedures. In recent years there is a trend toward purchase of the 

 hahbut with the heads on, in which case the weight is adjusted. A 12 

 per cent allowance for heads is accepted in several ports. A simple 

 guillotine cutter is used for heading before freezing. 



The grading procedures are notable in the selling of fresh halibut 



Figure 9.3. Heading of halibut at the unloading 

 platform. 



because not only do they cover uniform size grades and allowances, but 

 in addition they specify first and second quality classifications for the 

 medium and large fish. The size classifications for dressed (heads off) 

 halibut are: small, 5 to 10 pounds; medium, 10 to 60 pounds, and large, 

 60 pounds and over. The second quality classification includes discolored 

 or mutilated fish as well as fish not of first quality because of poor clean- 

 ing, soft texture, sour odors, and other quality indicators. 



