Inspection and Grading of Fish and Shellfish

Unlike meat and poultry, the inspection of finfish is voluntary. Such inspection, when it occurs, is based on the wholesomeness of the fish and the sanitary conditions of the processing plant. The National Marine Fisheries Service of the U.S. Department of Commerce is responsible for fish inspections, which are paid for by the processor.

Only inspected finfish can be graded. Grading, too, is voluntary and paid for by the processor. Fish products are graded U.S. Grade A, U.S. Grade B, and substandard. Quality grades are based on appearance, texture, uniformity, good flavor, fresh odor, and an absence of defects. Breaded fish products are further evaluated in terms of their breading and bone-to-fish ratio. Labels should be read whenever possible to find out whether or not the fish product has been inspected and graded.

The Department of Commerce also oversees the publication of the Interstate Certified Shellfish Shippers List, which lists department-certified shippers of oysters, clams, mussels, and scallops. Only shellfish from these certified waters, which have been tested and found to be free of excessive levels of various microorganisms, can be sold for consumption.

Wholesale containers of shellfish must then be labeled to include the harvester’s name, address, and certification number, the date and location of harvest, and the type and quantity of shellfish. Shellfish that have been “shucked”, or removed from their shells, must also be tagged with a “sell by date” (under 64 fluid ounces) or “date shucked” (over 64 fluid ounces). These tags are required to be kept by food service operations for at least 90 days upon receipt. If shellfish are not properly tagged or if they are obtained from uncertified waters, the Department of Commerce may report the violation to the Food and Drug Administration, which is the regulatory agency with final jurisdiction over commerce in shellfish.