Michigan Administrative Code
Department - Agriculture and Rural Development
Food and Dairy Division
RegulationNo 569 - Smoked Fish
Section R. 285.569.4 - Fish, fish products, and ingredients; condition; processing, handling, storing, preparing, and transporting at certain temperature required; inspection and washing before processing; thawing; evisceration

(1) All fish, fish products, and ingredients shall be clean and wholesome, free from any deterioration, spoilage, adulteration, or foreign odors, and processed, handled, stored, prepared, and transported at or below 38 degrees Fahrenheit (3.3 degrees Celsius) so as to be safe for human consumption.

(2) Fresh fish received shall be inspected and adequately washed with potable water before processing. Only sound, wholesome fish that are free from adulteration and organoleptically detectable spoilage shall be processed.

(3) All fish received in a frozen state shall be either thawed promptly and processed or stored at a temperature that will maintain the fish in a frozen state. Thawing shall be carried out in as rapid a manner as possible so that the internal temperature of the fish does not exceed 38 degrees Fahrenheit (3.3 degrees Celsius). After thawing, the fish shall be adequately washed with potable water before processing.

(4) All fish destined for smoking shall be eviscerated. The evisceration of fish shall be conducted in an area that is separate from other processing operations. The evisceration shall be performed with minimal disturbance of the intestinal tract contents. Upon evisceration, the fish, including the body cavity, shall be washed thoroughly with a continuous flow or vigorous spray of potable water that may be chlorinated at safe levels.