CODEX STAN 244-2004 Standard for Salted Atlantic Herring and Salted Sprat
1. SCOPE
The standard applies to salted Atlantic herring (Clupea harengus) and sprat (Sprattus sprattus)1
2. DESCRIPTION . Fish products produced by use of added natural or artificial enzymatic preparations, acids and/or artificial enzymes are not covered by this standard.
2.1 PRODUCT DEFINITION
The product is prepared from fresh or frozen fish. The fish is salted as whole fish or as headed or nobbed or headed and gutted or gibbed or filleted (skin-on or skin-off) fish. Spices, sugar and other optional ingredients may be added. Countries where the product are to be consumed may allow this product in an uneviscerated state or may require evisceration , either before or after processing, since the margin of error in the control of Clostridium botulinum is small even when good practices are followed and the consequences are severe. The product is either intended for direct human consumption or for further processing.
