Genesis R&D Manual
RACC Fish, Shellfish, Game Meats, and Meat or Poultry
Product category | Reference amount | Label statement |
Fish, Shellfish, Game Meats, and Meat or Poultry Substitutes |
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Bacon substitutes, canned anchovies, anchovy pastes, caviar | 15 g | _ piece(s) (_ g) for discrete pieces; _ tbsp(s) (_ g) for others |
Dried, e.g., jerky | 30 g | _ piece(s) (_ g) |
Entrees with sauce, e.g., fish with cream sauce, shrimp with lobster sauce | 140 g cooked | _ cup(s) (_ g); 5 oz (140 g/visual unit of measure) if not measurable by cup |
Entrees without sauce, e.g., plain or fried fish and shellfish, fish and shellfish cake | 85 g cooked; 110 g uncooked[1] | _ piece(s) (_ g) for discrete pieces; _ cup(s) (_ g); _ oz (_g/visual unit of measure) if not measurable by cup |
Fish, shellfish or game meat, canned | 85 g | _ piece(s) (_ g) for discrete pieces; _ cup(s) (_ g); 3 oz (85 g/_ cup) for products that are difficult to measure the g weight of cup measure (e.g., tuna); 3 oz (85 g/_ pieces) for products that naturally vary in size (e.g., sardines) |
Substitute for luncheon meat, meat spreads, Canadian bacon, sausages, frankfurters, and seafood | 55 g | _ piece(s) (_ g) for distinct pieces (e.g., slices, links); _ cup(s) (_ g); 2 oz (56 g/visual unit of measure) for nondiscrete bulk product |
Smoked or pickled fish, shellfish, or game meat; fish or shellfish spread | 55 g | _ piece(s) (_ g) for distinct pieces (e.g., slices, links) or _ cup(s) (_ g); 2 oz (56 g/visual unit of measure) for nondiscrete bulk product |
Substitutes for bacon bits--see miscellaneous category |
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