The following definitions shall apply to this Section:

1. (1) Smoked or smoke-flavored fishery products means the finished food prepared by:

   1. (a) Treating fish with salt (sodium chloride), and
   2. (b) Subjecting it to the direct action of smoke from burning wood, sawdust, or similar material or imparting to it the flavor of smoke by a means other than the direct action of smoke such as immersing it in a solution of wood smoke. This definition shall not alter the labeling requirements.
   3. (c) This Paragraph does not alter the labeling requirements.
2. (2) "Hot process smoked or hot‑process smoke‑flavored fish" means the finished food prepared by subjecting forms of smoked fish to heat.

History Note: Authority G.S. 106‑139;
Eff. January 1, 1985;
Readopted Eff. March 1, 2017.