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IN STOCK Code#: 1919917

1. Hilsa shall be.-

clean, wholesome finfish, intact, either in raw chilled or frozen condition.
free from disease, skin patches, stomach broken and obnoxious smell, or any other added chemical free from visible scar, parasite, grease, soil.
free from any scar/cuts, dip in formaline or any chemical, use of added coloring/chemicals.

2. Variety……………..(to be filled by assayer)
3. Actual Picture of the lot…………( to be uploaded by assayer)
4. Criteria for Range designation

S.No.	Tradable parameters	Range-1	Range-2	Range-3
A	Primary
i	Size determined by (wt. per piece in gm)	More than 800 gm	300-800 gms.	300 gm below

5. Quality Index Method(QIM):

Quality parameter	Character	Score (ice/seawater)
General appearance	Skin	0 Bright,shining 1 Bright 2 Dull
	Bloodspot on gill cover	0 None 1 Small, 10- 30% 2 Big, 30- 50% 3 Very big, 50-100%
	Stiffness	0 Stiff, in rigor mortis 1 Elastic 2 Firm 3 Soft
	Belly	0 Firm 1 Soft 2 Belly burst
Smell	0 Fresh, seaweed/metallic 1 Neutral 2 Musty/sour 3 Stale meat/rancid
Eyes	Clarity	0 Clear 1 Cloudy
Eyes	Shape	0 Normal 1 Plain 2 Sunken
Gills	Colour	0 Characteristic, red 1 Faded, discoloured
Gills	Smell	0 Fresh,seaweed/metallic 1 Neutral 2 Sweaty/slightly rancid 3 Sour stink/stale, rancid
Sum of scores		(min. 0 and max. 20)

Results of QIM:

6. Sampling:

5 % or minimum one container shall be randomly selected for sampling.
5 Nos shall be drawn from each selected container and shall be mixed homogenously , called as primary sample.
10 nos. shall be drawn from primary sample called as Laboratory sample

7. Other requirements:

Chilling can be achieved either by using ice, chilled water or refrigerated water which will not affect the quality of fish.
Freezing or any cold chain management process shall be reinforced or any other traditional process by which the quality of the fish product have been maintained at low temperature during transportation, storage, distribution and including the time of final sale.