CODEX STAN 190 Page 1 of 8

CODEX GENERAL STANDARD FOR QUICK FROZEN FISH FILLETS

CODEX STAN 190 - 1995

1. SCOPE

This standard applies to quick frozen fillets of fish as defined below and offered for direct consumption
without further processing. It does not apply to products indicated as intended for further processing or for
other industrial purposes.

2. DESCRIPTION

2.1 Product Definition

Quick frozen fillets are slices of fish of irregular size and shape which are removed from the carcass of
the same species of fish suitable for human consumption by cuts made parallel to the backbone and sections of
such fillets cut so as to facilitate packing, and processed in accordance with the process definitions given in
Section 2.2.

2.2 Process Definition

The product after any suitable preparation shall be subjected to a freezing process and shall comply with
the conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in such a
way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process
shall not be regarded as complete unless and until the product temperature has reached -18ºC (0ºF) or colder at
the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain the
quality during transportation, storage and distribution.

These products shall be processed and packaged so as to minimize dehydration and oxidation.

The recognized practice of repacking quick frozen products under controlled conditions which will
maintain the quality of the product, followed by the reapplication of the quick freezing process as defined, is
permitted.

2.3 Presentation

2.3.1 Any presentation of the product shall be permitted provided that it:

(a) meets all requirements of this standard, and

(b) is adequately described on the label to avoid confusing or misleading the consumer.

2.3.2 Fillets may be presented as boneless, provided that boning has been completed including the removal of
pin-bones.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

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3.1 Fish

Quick frozen fish fillets shall be prepared from sound fish which are of a quality fit to be sold fresh for
human consumption.

3.2 Glazing

If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be
clean sea-water. Potable water is fresh-water fit for human consumption. Standards of potability shall not be less
than those contained in the latest edition of the WHO "International Guidelines for Drinking Water Quality".
Clean sea-water is sea-water which meets the same microbiological standards as potable water and is free from
objectionable substances.

3.3 Other Ingredients

All other ingredients used shall be of food grade quality and conform to all applicable Codex
standards.

3.4 Decomposition

The products shall not contain more than 10 mg/100 g of histamine based on the average of the sample
unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae
families.

3.5 Final Product

Products shall meet the requirements of this standard when lots examined in accordance with Section 9
comply with the provisions set out in Section 8. Products shall be examined by the methods given in Section 7.

4. FOOD ADDITIVES

Additive Maximum level in

the final product
Moisture/Water Retention Agents
339(i) Monosodium orthophosphate 10 mg/kg expressed
340(i) Monopotassium orthophosphate as P2O5, singly or in
450(iii) Tetrasodium diphosphate combination
450(v) Tetrapotassium diphosphate (includes natural
451(i) Pentasodium triphosphate phosphate)
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(v) Calcium, polyphosphates
401 Sodium alginate GMP
Antioxidants
301 Sodium ascorbate GMP
303 Potassium ascorbate GMP
CODEX STAN 190 Page 3 of 8

5. HYGIENE AND HANDLING

5.1 The final product shall be free from any foreign material that poses a threat to human health.

5.2 When tested by appropriate methods of sampling and examination prescribed by the Codex
Alimentarius Commission , the product:

(i) shall be free from microorganisms or substances originating from microorganisms in amounts
which may present a hazard to health in accordance with standards established by the Codex
Alimentarius Commission;

(ii) shall not contain histamine that exceeds 20 mg/100 g. This applies only to species of Clupeidae,
Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families;

(iii) shall not contain any other substance in amounts which may present a hazard to health in
accordance with standards established by the Codex Alimentarius Commission.

5.3 It is recommended that the product covered by the provisions of this standard be prepared and handled
in accordance with the appropriate sections of the Recommended International Code of Practice - General
Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) and the following relevant Codes:

(ii) the Recommended International Code of Practice for Frozen Fish (CAC/RCP 16-1978);

(v) The Recommended International Code of Practice for the Processing and Handling of Quick
Frozen Foods (CAC/RCP 8-1976).

(v) The sections on the Products of Aquaculture in the Proposed Draft International Code of
Practice for Fish and Fishery Products (under elaboration)1

6. LABELLING

In addition to the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-
1985, Rev.2-1999), the following specific provisions apply:

6.1 Name of the Food

6.1.1 The name of the product as declared on the label shall be "... fillets" or "fillets of..." according to
the law, custom or practice in the country in which the product is to be distributed.

6.1.2 There shall appear on the label reference to the form of presentation in close proximity to the
name of the food in such additional words or phrases that will avoid misleading or confusing the consumer.

1
The Proposed Draft Code of Practice, when finalized, will replace all current Codes of Practice for Fish
and Fishery Products
CODEX STAN 190 Page 4 of 8
6.1.3 The term "quick frozen", shall also appear on the label, except that the term "frozen" may be
applied in countries where this term is customarily used for describing the product processed in accordance with
subsection 2.2 of this standard.

6.1.4 The label shall state that the product should be maintained under conditions that will maintain the
quality during transportation, storage and distribution.

6.1.5 If the product has been glazed with sea-water, a statement to this effect shall be made.

6.2 Net Contents (Glazed Products)

Where the food has been glazed the declaration of net contents of the food shall be exclusive of
the glaze.

6.3 Storage Instructions

The label shall include terms to indicate that the product shall be stored at a temperature of -18º C
or colder.

6.4 Labelling of Non-retail Containers

Information on the above provisions shall be given either on the container or in accompanying
documents, except that the name of the product, lot identification, and the name and address of the
manufacturer or packer as well as storage instructions, shall appear on the container.

However, lot identification, and the name and address of the manufacturer or packer may be
replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying
documents.

7. SAMPLING, EXAMINATION AND ANALYSES

7.1 Sampling

(i) Sampling of lots for examination of the product shall be in accordance with the
FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5)
CAC/RM 42-1977. A sample unit is the primary container or for individually quick
frozen products is at least a 1 kg portion of the sample unit.

(ii) Sampling of lots for examination of net weight shall be carried out in accordance with an
appropriate sampling plan meeting the criteria established by the CAC.

7.2 Sensory and Physical Examination

Samples taken for sensory and physical examination shall be assessed by persons trained in such
examination and in accordance with procedures elaborated in Sections 7.3 through 7.6, Annex A and the
Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (CAC/GL 31 - 1999)
CODEX STAN 190 Page 5 of 8

7.3 Determination of Net Weight

7.3.1 The net weight (exclusive of packaging material) of each sample unit representing a lot shall be
determined in the frozen state.

7.3.2 Determination of Net Weight of Products Covered by Glaze

As soon as the package is removed from low temperature storage, open immediately and place the
contents under a gentle spray of cold water. Agitate carefully so that the product is not broken. Spray until all
ice glaze that can be seen or felt is removed. Remove adhering water by the use of paper towel and weight the
product in a tared pan.

7.4 Procedure for the Detection of Parasites (Type 1 Method)

in skinless fillets

The entire sample unit is examined non-destructively by placing appropriate portions of the
thawed sample unit on a 5 mm thick acryl sheet with 45% translucency and candled with a light source giving
1500 lux 30 cm above the sheet.

7.5 Determination of Gelatinous Condition

According to the AOAC Methods - "Moisture in Meat and Meat Products, Preparation of Sample
Procedure"; 983.18 and "Moisture in Meat" (Method A); 950.46; AOAC 1990.

7.6 Cooking Methods

The following procedures are based on heating the product to an internal temperature of 65 -
70ºC. The product must not be overcooked. Cooking times vary according to the size of the product and the
temperatures used. The exact times and conditions of cooking for the products should be determined by prior
experimentation.

Baking Procedure: Wrap the product in aluminum foil and place it evenly on a flat cookie sheet
or shallow flat pan.

Steaming Procedure: Wrap the product in aluminum foil and place it on a wire rack suspended
over boiling water in a covered container.

Boil-in-Bag Procedure: Place the product in a boilable film-type pouch and seal. Immerse the
pouch in boiling water and cook.

Microwave Procedure: Enclose the product in a container suitable for microwave cooking. If
plastic bags are used, check to ensure that no odour is imparted from the plastic bags. Cook
according to equipment instructions.

7.7 Determination of Histamine

AOAC 977.13 (15th Edition, 1990)

CODEX STAN 190 Page 6 of 8

8. DEFINITION OF DEFECTIVES

A sample unit shall be considered as defective when it exhibits any of the properties defined
below:

8.1 Dehydration

Greater than 10% of the surface area of the sample unit or for pack sizes described below,
exhibits excessive loss of moisture clearly shown as white or yellow abnormality on the surface, which masks the
colour of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or
other sharp instrument without unduly affecting the appearance of the product.

Pack Size Defect Area

a) = 200 g units = 25 cm 2
b) 201 - 500 g units = 50 cm 2
c) 501 - 5000 g units = 150 cm 2

8.2 Foreign Matter

The presence in the sample unit of any matter, which has not been derived from fish, does not
pose a threat to human health, and is readily recognized without magnification or is present at a level determined
by any method including magnification that indicates non-compliance with good manufacturing and sanitation
practices.

8.3 Parasites

The presence of two or more parasites per kg of the sample unit detected by the method described
in 7.4 with a capsular diameter greater than 3 mm or a parasite not encapsulated and greater than 10 mm in
length.

8.4 Bones (In packs designated boneless)

More than one bone per kg of product greater or equal to 10 mm in length, or greater or equal to
1 mm in diameter; a bone less than or equal to 5 mm in length, is not considered a defect if its diameter is not
more than 2 mm. The foot of a bone (where it has been attached to the vertebra) shall be disregarded if its
width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail.

8.5 Odour and Flavour

A sample unit affected by persistent and distinct objectionable odours or flavours characteristic of
decomposition, rancidity or feed.

8.6 Flesh abnormalities

A sample unit affected by excessive gelatinous condition of the flesh together with greater than
86% moisture found in any individual fillet or a sample unit with pasty texture resulting from parasitic
infestation affecting more than 5% of the sample unit by weight.

9. LOT ACCEPTANCE
CODEX STAN 190 Page 7 of 8

A lot will be considered as meeting the requirements of this standard when:

(i) the total number of "defectives" as classified according to Section 8 does not exceed the
acceptance number (c) of the appropriate sampling plan in the Sampling Plans for
Prepackaged Foods (AQL-6.5) - (CAC/RM 42-1977);

(ii) the average net contents of all containers examined is not less than the declared weight,
provided there is no unreasonable shortage in any containers;

(iii) the Food Additives, Hygiene and Handling and the Labelling requirements of Sections
3.4, 4, 5.1 and 5.2 and 6 are met.
CODEX STAN 190 Page 8 of 8

"ANNEX A"

SENSORY AND PHYSICAL EXAMINATION

1. Complete net weight determination, according to defined procedures in Section 7.3 (de-glaze as
required).

2. Examine the frozen fillets for the presence of dehydration by measuring those areas which can
only be removed with a knife or other sharp instrument. Measure the total surface area of the
sample unit, and calculate the percentage affected.

3. Thaw and individually examine each fillet in the sample unit for the presence of foreign matter,
parasites, bone where applicable, odour, and flesh abnormality defects.

4. In cases where a final decision on odour cannot be made in the thawed uncooked sate, a small
portion of the disputed material (approximately 200 g) is sectioned from the sample unit and the
odour and flavour confirmed without delay by using one of the cooking methods defined in
Section 7.6.

5. In cases where a final decision on gelatinous condition cannot be made in the thawed uncooked
state, the disputed material is sectioned from the product and gelatinous condition confirmed by
cooking as defined in Section 7.6 or by using the procedure in Section 7.5 to determine if greater
than 86% moisture is present in any fillet. If a cooking evaluation is inconclusive, then the
procedure in 7.5 would be used to make the exact determination of moisture content.