010-3 Wyo. Code R. §§ 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.

Notes

010-3 Wyo. Code R. §§ 3-34