Smaller fish cannot be cooked uniformly with acceptable size fish. Separate the fish of unacceptable size, divide their number by the weight of the sample in pounds, and apply to Table 1. The fish should be cleanly headed behind the gills and pectoral fins. No gills, gill bones, or pectoral fins should remain after the fish have been headed. All spawn, viscera, and belly strings should be removed.
Cooked state means the state of the sample after being cooked.
Cooking the sample is best accomplished by inserting the sample into a film type bag and submerging it into boiling water for from 18-20 minutes. A minimum of three fish per sample unit shall be cooked. Texture defects are dryness, softness, toughness, and rubberyness. 261.175 Tolerances for certification of officially drawn samples . Slight dehydration of the exposed surfaces.