These regulations set out several requirements for Fresh Fish, Chilled Fish, Frozen Fish, Canned Fish, Dried Fish, Maldive Fish, Smoked Fish, and Comminuted Fish Products and Fish (or prawn or shrimp) Paste, Fish Sauce.
According to these regulations, Fish means cold blooded (ectothermic) aquatic vertebrates including crustacean, cephalopods, molluscs and other aquatic life that is edible to human beings, harvested from marine, brackish water or fresh water sources. Fish exclude amphibians and aquatic reptiles.
These regulations prescribe the histamine level, formaldehyde level, heavy metal levels and microbiological limits for each type of fish and fish product.
The limits for food additives permitted for Quick frozen whole fish, fish fillet, minced fish and fish sticks are mentioned in Schedule I, Regulation No. 20.
The limits for food additives permitted for canned fish are mentioned in Schedule II, Regulation No. 23(xiv).
The limits for food additives permitted for Comminuted fish are mentioned in Schedule III, Regulation No. 27(iii).
The limits for food additives permitted for Fish sauce are mentioned in Schedule IV, Regulation No. 29(xi).