Section 001-359-1 - DefinitionsFor the purposes of this chapter the following words shall have the following meanings:
A. " Processed fish" means fish that has been cured, salted, marinated, dried, or smoked as food for human consumption.B. "Smoked fish" means any fish which has been subjected to smoke from the burning of wood, sawdust or similar material, or immersed in or sprayed with a smoke-flavored solution.C. "Department" means the Maine Department of Agriculture.D. "Water Phase Salt" means the amount of salt compared to the amount of moisture (water) in the fish, calculated as percent salt in the finished product multiplied by 100 and divided by the percent salt plus the percent moisture in the finished product (with percent moisture calculated by subtraction from 100 of the total solids in the finished product), expressed in the following equation: % Water Phase Salt = % salt X 100
% Salt + % Moisture
(where % moisture = 100 - % total solids)
E. HACCP means Hazard Analysis Critical Control Points.F. Loin muscle means the most dense part of the fish.01-001 C.M.R. ch. 359, § 1