REGULATIONS, FISH INSPECTION ACT, 1914 191 



78. No. 1 fall mackerel when finally packed for the brand shall consist of 

 fat mackerel not less than IS inches from the extremity of the head to where 

 the fiesh meets the tail (measured down the centre of the fish). 



The mackerel shall be properly split, well washed, white in colour, free from 

 blood stains, regularly packed, uniformly salted and thoroughly cured. 



79. No. 2 fall mackerel, when finally packed for the brand shall consist of fat 

 mackerel under 15 inches and not less than 13 inches from the extremity of the 

 head to where the flesh meets the tail (measured down the centre of the fish). 



The mackerel shall be properly split, well washed, white in colour, free from 

 blood stains, regularly packed, uniformly salted and thoroughly cured. 



80. No. 3 fall mackerel, when finally packed for the brand shall consist of 

 fat mackerel under 13 inches and not less than 11 inches from the extremity of 

 the head to where the flesh meets the tail (measured down the centre of the 

 fish). 



The mackerel shall be properly split, well washed, white in colour, free from 

 blood stains, regularly packed, uniformly salted and thoroughly cured. 



Number of Grades into which Salmon Should be Divided and the Require- 

 ments FOR Each in Order to Obtain the Brand 



81. There shall be one grade of branded salmon, namely: No. 1. 



82. No. 1 salmon wHen finally packed for the brand shall consist of good, 

 sound fish, properly split, well washed, free from blood stains, regularly packed, 

 uniformly salted and thoroughly cured. 



83. The brand shall be refused to any class or grade of mackerel or salmon 

 presented for examination if such fish are not packed in barrels or half-barrels 

 such as are hereinbefore described. 



Method of Deciding Disputes Between Inspecting Officer and Owner 



84. In the event of a dispute arising between an inspecting officer and the 

 owner, packer or possessor of any barrels or half-barrels of cured fish inspected 

 by the said officer, regarding the quality or condition of such barrels or half- 

 barrels or the fish they contain, the owner, packer, or possessor may notify an- 

 other inspecting officer that a re-examination of the articles in dispute is 

 desired. 



85. On receipt of such notification the inspecting officer shall at once pro- 

 ceed to the place designated and carry out the re-examination with the least 

 possible loss of time. 



86. No re-examination shall be undertaken until the inspecting officer has 

 satisfied himself as to the identity of the articles in dispute, but no new declara- 

 tion shall be required. 



87. A re-examination shall be carried out in a manner similar to a first 

 examination. 



88. If the decision of the first inspecting officer is confirmed by the second 

 inspecting officer, the travelling expenses of the latter in connection with the 

 re-examination shall be paid by the owner, packer, or possessor of the articles 

 in dispute; and if otherwise, by the Department. 



