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Mariners Standard V2 Byproduct Fishery Assessment Report TemplateMarinTrust Program Unit C, Print works 22 Amelia Street London SE17 3BZ E: standards@marintrust.com T: +44 2039 780 819Table 1 Application

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How to fill out approved whole fish

01

Clean the fish thoroughly by removing scales, guts, and gills.

02

Rinse the fish with cold water and pat dry with paper towels.

03

Season the fish inside and out with salt, pepper, and any other desired herbs or spices.

04

Place the fish on a baking sheet lined with parchment paper or greased foil.

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Bake the fish in a preheated oven at the specified temperature for the recommended time or until the internal temperature reaches 145°F.

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Serve the cooked fish with your favorite sides and enjoy!

Who needs approved whole fish?

01

Restaurants and seafood markets who want to offer fresh whole fish to their customers.

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Home cooks who enjoy cooking and eating whole fish as a delicious and nutritious meal.

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What is approved whole fish?

Approved whole fish refers to fish that have been deemed safe for consumption and have met all the necessary quality standards set by the relevant authorities.

Who is required to file approved whole fish?

Any individual or organization involved in the production, distribution, or sale of approved whole fish is required to file the necessary documentation.

How to fill out approved whole fish?

To fill out approved whole fish, one must provide all relevant information about the fish, including its species, weight, source, and any processing or handling procedures it has undergone.

What is the purpose of approved whole fish?

The purpose of approved whole fish is to ensure that only safe and high-quality fish are being distributed to consumers, thereby protecting public health and maintaining the integrity of the seafood industry.

What information must be reported on approved whole fish?

Information such as the species of fish, weight, source, processing methods, and any relevant quality control measures must be reported on approved whole fish.

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