Fish: Handling and storage.

1. Except as otherwise provided in subsection 2, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked or marinated-partially cooked fish must be: (a) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 168 hours (7 days) in a freezer; (b) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; or (c) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. 2. The requirements set forth in subsection 1 do not apply to: (a) Molluscan shellfish; (b) Tuna of the species Thunnus alalunga (albacore), Thunnus albacares (yellowfin tuna), Thunnus atlanticus , Thunnus maccoyii (southern bluefin tuna), Thunnus obesus (bigeye tuna) or Thunnus thynnus (Atlantic bluefin tuna); (c) Aquacultured fish, including, without limitation, salmon, that: (1) If raised in open water, are raised in net-pens, or are raised in land-based operations, including, without limitation, ponds or tanks; and (2) Are fed formulated feed, including, without limitation, pellets, that contains no live parasites which may be infective to the aquacultured fish; or (d) Fish eggs that have been removed from the skein and rinsed.