010-3 Wyo. Code R. § 3-34

Current through April 27, 2019

Section 3-34 - Parasite Destruction in Fish

(a) Except as specified in Chapter 3, Section 34(b), before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish shall be frozen throughout to a temperature of:

• (i) -4^oF (-20^oC) or below for a minimum of one hundred sixty eight (168) hours (7 days) in a freezer; or

• (ii) -31^oF (-35^oC) or below until solid and stored at -31ºF (-35ºC) or below for a minimum of fifteen (15) hours or;

• (iii) -31ºF (-35ºC) or below until solid and stored at -4ºF (-20ºC) or below for a minimum of 24 hours.

(b) Chapter 3, Section 34(a) does not apply to:

• (i) Molluscan shellfish;

• (ii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or

• (iii) Aquacultured fish, such as salmon, that:
  • (A) If raised in open water, are raised in net-pens, or
  • (B) Are raised in land-based operations such as ponds or tanks, and
  • (C) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.
  • (D) Fish eggs that have been removed from the skein and rinsed.

010-3 Wyo. Code R. § 3-34