date:Nov 08, 2012
mmended on page 125-126 of the Fish Guide. Specifically:
All scombrotoxin-forming fish lots received are accompanied by harvest vessel records that show specific time/temperature parameters (i.e. critical limits).For example, records showing fish exposed to air and water temperatures of 83F or less were in ice, or in refrigerated seawater, ice slurry, or brine of 40F or less, as soon as possible after harvest, but not longer than 9 hours from the time of death.
Conducting sensory exami