A-A-20325

March 12, 2001

COMMERCIAL ITEM DESCRIPTION

FISH NUGGETS, PORTIONS, STICKS, STRIPS, BITE-SIZE PIECES, OVEN-READY, 

BREADED AND/OR BATTERED, FROZEN

The U.S. Department of Agriculture (USDA) has

authorized the use of this Commercial Item Description.

1. SCOPE. This Commercial Item Description (CID) covers frozen, breaded and/or battered, ovenready, fish nuggets, portions, sticks, strips, and bite-size pieces (fishery products), packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, and other 

interested parties.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following: 

- Fish specie(s), style(s), form(s), type(s), oven-ready weight(s), shape(s), fried type(s), 

composition(s), coating(s), and child nutrition (CN) labeling required. (Sec. 3). 

- When the storage requirements are different than specified (Sec. 5.2.8).

- Manufacturer’s/distributor’s certification (Sec. 8.2) or National Oceanic and Atmospheric 

Administration (NOAA) certification (Sec. 8.3).

2.2 Purchasers may specify the following:

- Breading flavor(s) (Sec. 3).

- Manufacturer’s quality assurance (Sec. 8.1).

 - Packaging requirements other than commercial (Sec. 9).

3. CLASSIFICATION. The fishery products shall conform to the following list as specified in the 

solicitation, contract, or purchase order.

Fish species, styles, forms, types, oven-ready weights, shapes, fried types, compositions, 

coatings, breading flavors, and CN labeling.

Fish species I - Alaska Pollock

Fish species II - Cod 

Fish species III - Other

FSC 8905

 METRIC
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Style A - Fillet block

 Form a - Single frozen (frozen once before processing)

 Form b - Twice frozen (frozen twice before processing) 

Style B - Minced block

Type 1 - Nugget 

 Oven-ready weight a - 24.38 g (0.86 oz.) - 24.81 g (0.875 oz.)

 Oven-ready weight b - 28.35 g (1.00 oz.)

 Oven-ready weight c - 31.18 g (1.10 oz.)

 Oven-ready weight d - Other

 Shape (1) - Nugget

 Shape (2) - Nautical shapes

 Shape (3) - Other

Type 2 - Portion 

 Oven-ready weight a - 85.05 g (3.00 oz.)

 Oven-ready weight b - 102.06 g (3.60 oz.)

 Oven-ready weight c - 113.40 g (4.00 oz.)

 Oven-ready weight d - Other

 Shape (1) - Rectangle

 Shape (2) - Wedge

 Shape (3) - Other

Type 3 - Stick

 Oven-ready weight a - 28.35 g (1.00 oz.)

 Oven-ready weight b - 42.52 g (1.50 oz.)

 Oven-ready weight c - Other

Type 4 - Strip

 Oven-ready weight a - 28.35 g (1.00 oz.)

 Oven-ready weight b - 35.44 g (1.25 oz.)

 Oven-ready weight c - 36.85 g (1.30 oz.)

 Oven-ready weight d - 42.52 g (1.50 oz.)

 Oven-ready weight e - Other
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Type 5 - Bite-size piece

 Oven-ready weight a - 14.17 g (.50 oz.)

 Oven-ready weight b - 21.26 g (.75 oz.)

 Oven-ready weight c - Other

Un-fried fish type a - Un-fried (See section 5.1.9.1 for clarification)

 Composition (a) - Meets the requirements of U.S. Grade A [Portions - 75 percent by

 weight of fish flesh; all other fishery product types - 72 percent by weight of fish flesh]

 Composition (b) - Meets the requirements of Packed Under Federal Inspection (PUFI)

 [All fishery product types - minimum of 50 percent by weight of fish flesh]

Fried fish type b - Fried (See section 5.1.9.2 for clarification)

 Composition (a) - Meets the requirements of U.S. Grade A [Portions - 65 percent by 

 weight of fish flesh; all other fishery product types - 60 percent by weight of fish flesh]

 Composition (b) - Meets the requirements of PUFI [Breaded fishery product types -

 minimum of 50 percent by weight of fish flesh; battered fishery product types -

 minimum of 40 percent by weight of fish flesh]

Coating (1) - Crumb Coated Breading (Bread or cracker crumb) 1/

Coating (2) - Crispy style Breading 1/

Coating (3) - Cornmeal Breading

Coating (4) - Battered 2/

Coating (5) - Other

1/ Flavored breading may be selected for Coating 1 and Coating 2. 

2/ Not available with Un-fried fish type a

 

Breading Flavor (a) - Potato flavored

Breading Flavor (b) - Honey flavored

Breading Flavor (c) - Other

 CN labeling 1 - With a CN label 3/ 4/

CN labeling 2 - Without a CN label

3/ Must contain enriched or whole-grain meal and/or flour.

4/ When a CN label is specified, the oven ready, frozen, breaded and/or battered, fishery 

products shall comply with USDA, Food and Nutrition Service (FNS), Child Nutrition 

Programs, National School Lunch Program (7 CFR Part 210, Appendices A and C).
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4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products 

shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Manufacturer’s/distributor’s product assurance (Sec. 6).

- Regulatory requirements (Sec. 7).

- Quality assurance provisions: as specified by the purchaser (Sec. 8).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 9).

5. SALIENT CHARACTERISTICS.

5.1 Raw Ingredients.

5.1.1 Preparation. The frozen breaded and battered, fried/un-fried, fishery products shall be 

prepared from frozen fish blocks, equivalent in quality to U.S. Grade A for flavor and odor and 

equivalent in quality to U.S. Grade B for workmanship, made from fresh or chilled, skinless fish. The 

fish and fishery products shall be prepared in accordance with 21 CFR Part 123, Fish and Fishery 

Products and with the provisions of regulations governing Processed Fishery Products, Processed 

Products Thereof, and Certain Other Processed Food Products, Inspection and Certification (50 CFR, 

Subchapter G, Part 260).

5.1.2 Fillet block. When fillet block, Style A is specified in the solicitation, contract, or

purchase order, it shall be made from a single species of fish flesh as specified in the solicitation or 

contract or purchase order. The fillet block shall be made from fillets or fillet pieces that are skinless. It 

shall not contain minced or comminuted fish flesh. The block shall not be made from restructuring (reworking) pieces of fish blocks into the shape of a fish block. 

5.1.3 Minced block. When minced block, Style B, is specified in the solicitation, contract, or 

purchase order, it may contain fish flesh from the fish species specified in the solicitation or 

contract or purchase order with or without additives. The minced flesh shall consist entirely of 

mechanically separated fish flesh. 

5.1.4 Oil. When frying is used in the cooking process, vegetable oil shall be used as the frying medium. 

 Only corn oil, cottonseed oil, soybean oil, canola oil, or a mixture of these oils shall be 

used. No coconut, palm kernel, or other tropical oils shall be allowed in the cooking process. The 

deep fat fryer oil shall be continuously filtered.

5.1.5 Flour. The wheat flour used for the fishery products shall be enriched and conform to the U.S. 

Standards of Identity for Enriched Flour (21 CFR § 137.165) and shall be milled from a variety of hard 

and/or soft wheat.
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5.1.6 Batter/Breading. Commercially prepared batter/breading must be the type used to produce 

fishery products that will be heated in ovens by institutional users. The batter/breading shall be a 

commercial flour-based product that may include spices, seasonings, and other ingredients as needed to 

produce the desired flavor, texture, and color. Breading on un-fried fishery products shall have 

vegetable oil incorporated in the breader that will allow the fishery products to be oven-ready. 

5.1.7 Monosodium glutamate (MSG). No MSG shall be added to the batter/breading or any other 

ingredient.

5.1.8 Additives. Minced fish blocks may be modified with food additives as necessary to stabilize the 

product quality in accordance with the requirements in 21 CFR Parts 110 and 171. 

5.1.9. Composition.

5.1.9.1 Un-fried fish products.

Shall meet the following requirements when composition (a) is required:

The breaded un-fried fish sticks, nuggets, strips, and bite-size pieces shall meet the composition of 

product requirements for the U.S. Grade Standard for Grades of Frozen Raw Breaded Fish Sticks of 

72 percent by weight of fish flesh.

The breaded un-fried fish portions shall meet the composition of product requirements for the U.S. 

Grade Standard for Grades of Frozen Raw Breaded Fish Portions of 75 percent by weight of fish flesh.

Shall meet the following requirements when composition (b) is required:

The breaded un-fried fish sticks, portions, nuggets, strips, and bite-size pieces shall meet PUFI 

requirements of a minimum of 50 percent by weight of fish flesh.

5.1.9.2 Fried fish products.

Shall meet the following requirements when composition (a) is required:

The breaded and battered fried fish sticks, nuggets, strips, and bite-size pieces shall meet the 

composition of product requirements for the U.S. Grade Standard for Grades of Frozen Fried Fish 

Sticks of 60 percent by weight of fish flesh.

The breaded and battered fried fish portions shall meet the composition of product requirements for the 

U.S. Grade Standard for Grades of Frozen Fried Fish Portions of 65 percent by weight of fish flesh.
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Shall meet the following requirements when composition (b) is required:

The breaded fried fish sticks, portions, nuggets, strips, and bite-size pieces shall meet PUFI 

requirements of a minimum of 50 percent by weight of fish flesh.

The battered fried fish sticks, portions, nuggets, strips, and bite-sized pieces shall meet the PUFI 

requirements of a minimum of 40 percent by weight of fish flesh.

5.2 Processed product.

5.2.1 Un-fried fish products composition (a) (U.S. Grade A). 

5.2.1.1 Fish portions. The frozen un-fried breaded fish portions shall meet the requirements for U.S. 

Grade A in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish Portions (NOAA 

Manual 25, Part 2, Chapter 4, Section 4).

5.2.1.2 Fish sticks. The frozen un-fried breaded fish sticks shall meet the requirements for U.S. 

Grade A in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish Sticks (NOAA 

Manual 25, Part 2, Chapter 4, Section 4).

5.2.1.3 Fish nuggets, strips, bite-size pieces. The frozen un-fried breaded fish nuggets, strips, and 

bite-size pieces shall meet the requirements for U.S. Grade A for defects for Grades of Frozen Raw 

Breaded Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, Section 4).

5.2.2 Un-fried fish products composition (b) (PUFI).

5.2.2.1 Fish portions. The frozen un-fried breaded fish portions shall be equivalent in quality to the 

lowest letter grade in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish 

Portions (NOAA Manual 25, Part 2, Chapter 4, Section 4).

5.2.2.2 Fish sticks. The frozen un-fried breaded fish sticks shall be equivalent in quality to the lowest 

letter grade in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish Sticks 

(NOAA Manual 25, Part 2, Chapter 4, Section 4). 

5.2.2.3 Fish nuggets, strips, bite-size pieces. The frozen un-fried breaded fish nuggets, strips, and 

bite-size pieces shall be equivalent in quality to the lowest letter grade in accordance with U.S. 

Standards for Grades of Frozen Raw Breaded Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, 

Section 4).
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5.2.3 Fried fish products composition (a) (U.S. Grade A).

5.2.3.1 Fish portions. The frozen fried breaded fish portions shall meet the requirements of U.S. 

Grade A in accordance with U.S. Standards for Grades of Frozen Fried Fish Portions (NOAA Manual 

25, Part 2, Chapter 4, Section 6). Battered fish portions shall meet the requirements of U.S. Grade A 

for defects for Grades of Frozen Fried Fish Portions with the 

exception of uniformity of size and weight and the coating defect of ridges for “rippled type” batters.

5.2.3.2 Fish sticks. The frozen fried breaded fish sticks shall meet the requirements of U.S. Grade A 

in accordance with U.S. Standards for Grades of Frozen Fried Fish Sticks (NOAA 

Manual 25, Part 2, Chapter 4, Section 6). Battered fish sticks shall meet the requirements of U.S. 

Grade A for defects for Grades of Frozen Fried Fish Sticks with the exception of uniformity of size and 

weight and the coating defect of ridges for “rippled type” batters. 

5.2.3.3 Fish nuggets, strips, bite-size pieces. The frozen fried breaded fish nuggets, strips, and 

bite-size pieces shall meet the requirements of U.S. Grade A for defects for Grades of Frozen Fried 

Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, Section 6). Battered fish nuggets, strips, and bitesize pieces shall meet the requirements of U.S. Grade A for defects for Grades of Frozen Fried Fish 

Sticks with the exception of uniformity of size and weight and the coating defect of ridges for “rippled 

type” batters. 

5.2.4 Fried fish products composition (b) (PUFI). 

5.2.4.1 Fish portions. The frozen fried fish portions shall be equivalent in quality to the lowest letter 

grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Portions (NOAA Manual 

25, Part 2, Chapter 4, Section 6). Battered fish portions shall be equivalent in quality to the lowest 

letter grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Portions with the 

exception of uniformity of size and weight and the coating defect of ridges for “rippled type” batters.

5.2.4.2 Fish sticks. The frozen fried breaded fish sticks shall be equivalent in quality to the lowest 

letter grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Sticks (NOAA Manual 

25, Part 2, Chapter 4, Section 6). Battered fish sticks shall be equivalent in quality to the lowest letter 

grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Sticks with the exception of 

uniformity of size and weight and the coating defect of ridges for “rippled type” batters.

5.2.4.3 Fish nuggets, strips, bite-size pieces. The frozen fried fish nuggets, strips, and bite-size 

pieces shall be equivalent in quality to the lowest letter grade in accordance with U.S. Standards for 

Grades of Frozen Fried Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, Section 6). Battered fish 

nuggets, strips, and bite-size pieces shall be equivalent in quality to the lowest letter grade in accordance 

with U.S. Standards for Grades of Frozen Fried Fish Sticks with the exception of uniformity of size and 

weight and the coating defect of ridges for “rippled type” batters.
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5.2.5 Individual Freezing. The fishery products shall be individually frozen so the individual fish 

products can be easily separated by hand.

5.2.6 Size and weight. The breaded and battered fish nuggets, portions, strips, and bite-size pieces 

shall be at least 3/8 inch thick. The breaded and battered fish sticks shall be rectangular shaped and at 

least 3/8 inch thick and their largest dimension shall be at least three times the next largest dimension. 

The breaded fish products shall be uniform in size and weight. 

5.2.7 Appearance. The fish products shall have no breaks or cuts greater than one-half the width or 

length. The fish products shall not be mashed, physically or mechanically injured, misshaped or 

mutilated to the extent that its appearance is materially affected.

5.2.8 Storage requirements. The manufactured frozen fish products shall be placed in a freezer 

within 2 hours after packaging, and frozen to an internal temperature of -17.8EC (0EF) within 24 hours 

after placement in the freezer. The product shall be maintained at -17.8EC (0EF) during 

frozen storage. Unless otherwise specified, the maximum storage time for frozen fish products at -

17.8EC (0EF) or below is 360 days. 

6. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor shall certify that the fishery products provided shall meet the salient characteristics of this 

CID, conform to their own specifications, standards, and quality assurance practices, and be the same 

fishery products offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance. 

7. REGULATORY REQUIREMENTS. The delivered fishery products shall comply with all 

applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, 

packaging, labeling, storage, distribution, and sale of fishery products within the 

commercial marketplace. Delivered fishery products shall comply with all applicable provisions of the 

Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder. When the fishery 

products are used for the School Lunch Program, the fishery products shall comply with all applicable 

provisions of the CN programs.

8. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 8.2 or 8.3; (8.1 is optional 

when 8.2 is specified). The United States Department of Commerce (USDC), NOAA, National 

Marine Fishery Service (NMFS) requires 8.1 when 8.3 is specified.

8.1 Manufacturer’s quality assurance. When required in the solicitation, contract, or purchase 

order, the product manufacturer shall be required to have their facilities inspected by, NMFS, NOAA, 

USDC, and be eligible for listing in the USDC publication “USDC Approved List of Fish 

Establishments and Products.” (NMFS sanitation inspections verify that, at the time of the inspection, 
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the manufacturer demonstrated their ability to meet rigid standards of sanitation and are capable of 

producing safe, wholesome fishery products).

8.2 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, or 

purchase order, the manufacturer/distributor will certify that the finished fishery products meets or 

exceed the requirements of this CID.

8.3 NOAA certification. When required in the solicitation, contract, or purchase order that product 

quality and acceptability or both be determined, the Grading Branch, NMFS, shall be the 

certifying program. NMFS shall certify the quality and acceptability of the fishery products in 

accordance with NMFS procedures which include selecting random samples of the packaged fishery 

products, evaluating the samples for conformance with the salient characteristics of this CID and other 

contractual requirements, and documenting the findings on official NMFS 

program score sheets and/or certificates. In addition, when required in the solicitation, contract, or 

purchase order, NMFS will examine the fishery products for conformance to the United States 

Standards for Condition of Food Containers in effect on the date of the solicitation.

9. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial 

unless otherwise specified in the solicitation, contract, or purchase order.

10. NOAA INSPECTION NOTES. When 8.3 is specified in the solicitation, contract, or 

purchase order, NOAA certification shall include evaluation of the quality and condition of 

samples of packaged fishery products, and compliance with requirements in the following 

areas:

- Salient characteristics (Sec 5).

 - Packaging requirements (Sec. 9 or as specified in the solicitation, contract, or purchase 

 order).

11. REFERENCE NOTES.

11.1 NOAA certification contact. For NOAA certification, contact the nearest USDC Lot 

Inspection Office listed below.

Gloucester Lot Inspection Office Fairhaven Lot Inspection Office

National Marine Fisheries Service National Marine Fisheries Service

11-15 Parker Street 147-B Washington Street

Gloucester, MA 01930 Fairhaven, MA 02719

Telephone 978-281-9201 Telephone 508-993-9309

Fax 978-281-9223 Fax 508-990-0804
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Virginia Inspection Office Tampa Lot Inspection Office

National Marine Fisheries Service National Marine Fisheries Service

1026G Settler’s Landing Road c/o Americold Corporation

Hampton, VA 23669 1601 North 50th Street

Telephone 757-722-0664 Tampa, FL 33619

Fax 757-723-6074 Telephone 813-228-2546

Fax 813-228-2980

National Marine Fisheries Service National Marine Fisheries Service

5600 Rickenbacker Road, Bldg. 7A 7600 Sand Point Way N.E.

Bell, CA 90201 Seattle, WA 98115-6349

Telephone 323-526-7412 Telephone 206-526-4259

Fax 323-527-7417 Fax 206-526-4264

11.2 CN labeling contact. For CN labeling information, contact the Head, Technical Assistance 

Section, Child Nutrition Division, Food and Nutrition Service, 3101 Park Center Drive, 

Alexandria, VA 22302, telephone (703) 305-2609 or on the Internet at:

http://www.fns.usda.gov/fns/.

11.3 Sources of documents.

11.3.1 Sources of information for governmental documents are as follows:

Applicable provisions of the Food and Nutrition Service Regulations are contained in 7 CFR Part 210. 

The Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. Regulations 

Governing Processed Fishery Products, Processed Products Thereof, and Certain Other Processed 

Food Products, Inspection and Certification are contained in 50 CFR Subchapter G, Part 260. These 

documents may be purchased from: Superintendent of Documents, ATTN: New Orders, P.O. Box 

371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) purchases may be 

made by calling the Superintendent of Documents on (202) 512-1803 or on the Internet at: 

http://www.nara.gov/fedreg.

Copies of NOAA Manual 25 are available from: U.S. Department of Commerce, NOAA, NMFS, 

P.O. Drawer 1207, Pascagoula, MS 39567-1207, telephone (228) 762-1982, Fax (228) 769-

1436, via E-mail: George.Haines@NOAA.gov or on the Internet at: 

http://seafood.nmfs.noaa.gov/standards.htm.

Copies of “USDC Approved List of Fish Establishments and Products” are available from: U.S. 

Department of Commerce, NOAA, NMFS, Seafood Inspection Service, Seafood Inspection 
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Division, Documentation Approval and Supply Services Section, P.O. Drawer 1207, 

Pascagoula, MS 39568-1207, telephone (228) 762-1892, Fax (228) 769-1436, or on the 

Internet at: http://seafood.nmfs.noaa.gov/publications.htm.

Copies of this CID, the United States Standards for Condition of Food Containers, and beneficial 

comments, recommendations, additions, deletions, clarifications, etc. and any data which may improve 

this CID are available from and/or provided to: Head, Food Quality Assurance Staff, FVP, AMS, 

USDA, STOP 0243, 1400 Independence Ave., SW, Washington, DC 

20250-0243, telephone (202) 720-9939, Fax (202) 690-0102, via E-mail: FQAStaff@usda.gov

or on the Internet at: http://www.ams.usda.gov/fv/fvqual.htm.

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

HHS - NIH, IHS

Army GL USDA - FV

 Navy SA VA - OSS

 Air Force - 35 DOC - NOAA

 PREPARING ACTIVITY:

Review Activities

 USDA - FV

Army -MD, QM

Navy - MC 

DLA - SS 

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, sex, 

religion, age, disability, political beliefs, sexual orientation, or marital or family status. (Not all prohibited bases apply to all programs.) Persons with 

disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s 

TARGET Center at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, 

SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.