Codex Committee on Fish and Fishery Products (CCFFP)

CXS 3-1981

Standard for Canned Salmon

CCFFP

1981

CXG 31-1999

Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories

CCFFP

1999

CXS 36-1981

Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated

CCFFP

1981

CXS 37-1991

Standard for Canned Shrimps or Prawns

CCFFP

1991

CXG 48-2004

Model Certificate for Fish and Fishery Products

CCFFP

2004

CXC 52-2003

Code of Practice for Fish and Fishery Products

CCFFP

2003

CXS 70-1981

Standard for Canned Tuna and Bonito

CCFFP

1981

CXS 90-1981

Standard for Canned Crab Meat

CCFFP

1981

CXS 92-1981

Standard for Quick Frozen Shrimps or Prawns

CCFFP

1981

CXS 94-1981

Standard for Canned Sardines and Sardine-Type Products

CCFFP

1981

CXS 95-1981

Standard for Quick Frozen Lobsters

CCFFP

1981

CXS 119-1981

Standard for Canned Finfish

CCFFP

1981

CXS 165-1989

Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh

CCFFP

1989

CXS 166-1989

Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter

CCFFP

1989

CXS 167-1989

Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes

CCFFP

1989

CXS 189-1993

Standard for Dried Shark Fins

CCFFP

1993

CXS 190-1995

Standard for Quick Frozen Fish Fillets

CCFFP

1995

CXS 191-1995

Standard for Quick Frozen Raw Squid

CCFFP

1995

CXS 222-2001

Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish

CCFFP

2001

CXS 236-2003

Standard for Boiled Dried Salted Anchovies

CCFFP

2003