Factor

Quality Variation

Deduction

Scaleless presentation

Up to 10 pieces per sample

0

From 11 to 15 pieces per sample

4

Deduct 3 points for every 5 additional pieces presented

Hard fishbones

One fishbone per sample

2

From 2 to 4 fishbones per sample

3

From 5 to 10 fishbones per sample

5

From 11 to 18 fishbones per sample

16

Skin scraps (Skinless presentation)

Absence

0

Up to 8.0% on sample’s surface

4

From 16% to 25% on sample’s surface

10

Over 25% on sample’s surface

16

Belly scraps

Absence

0

Up to 5% on sample’s surface

2

From 6% a 11% on sample’s surface

2

Deduct 4 points for every additional 5% present on sample’s surface.

Color

Species’ characteristic

0

Minimal changes in natural coloration, up to 3 cm²

2

Notorious changes in natural coloration from 3 cm² to 10 cm²

6

Abnormal for contamination

16

Every blood spot larger than 5 mm per sample

4

Odor

Species’ characteristic

0

Moderate change from characteristic smell

4

Light rancid/acid smell

10

Rancid/Acid smell

16

Texture

Firm and stretch

0

Slightly soft, with a slow recovery after digital pressing

3

Notoriously soft with a slow recovery after digital pressing.

11

Cooked

Odor

Disgusting

16

Characteristic

0

Flavor

Disgusting

16

Characteristic

0