1.____the purpose of this activity is to give the correct information about theproduct
2._____a defect in the fish which materially detracts from the appearance oredible or shipping quality of the fish
3._____refer to the characteristics of a fish obtained through the use of thesense organs like the color, odor, texture, etc.
4.____involves the final processing and complete sterilization of theprocessed finished product.
5.____involves the wrapping or enclosing food and fish products in bottlesor in cans for the purpose of protecting and preserving the finished products
6.____refers to the processes associated with fish and fish products betweenthe time fish are caught or harvested, and the time the final product is delivered to thecustomer
7._____consists of fish which failed to meet the requirements of Grade III andtherefore must be rejected.
8._____refer to fresh fishes newly caught, chilled or frozen that are not yetsubjected to the treatment with preservatives like salt, vinegar and smoke.
9._____includes sorting and grading of raw materials according to size,species and quality
10.___this includes the preparatory steps such as scaling, eviscerating,washing, cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling

HELP ME
NONSENSE: REPORTED​