Fish that have been subjected to a freezing process sufficient to reduce the temperature of the whole product to a level low enough to preserve the inherent quality of the fish and that have been maintained at this low temperature as specified in the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CXS 36-1981) during transportation, storage and distribution up to and including the time of final sale. (FAO and WHO. 2020. Code of Practice for Fish and Fishery Products. Rome. https://doi.org/10.4060/cb0658en)
