Oregon § 513.040 Control and regulation of amount and kind of fish commercially handled; sardine processing

Oregon Statutes

§ 513.040 — Control and regulation of amount and kind of fish commercially handled; sardine processing

Oregon § 513.040

Vol.14

Title 42Commercial Fishing and Fisheries

Ch. 513Packing Fish and Manufacture of Fish Products

This text of Oregon § 513.040 (Control and regulation of amount and kind of fish commercially handled; sardine processing) is published on Counsel Stack Legal Research, covering Oregon primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Or. Rev. Stat. § 513.040 (2026).

Text

The State Fish and Wildlife Commission may:

(1)Control, regulate and establish, by order, the proportion or percentage of sardines, pilchards, herring or other species of fish other than salmon, to be used for reduction purposes or the manufacture of fish flour, fish meal, fish scrap, fertilizer or oil, and may further, through such order, specifically name or prescribe the particular species of fish which may be used for reduction purposes, food for animals or other purposes.

(2)Exercise full jurisdiction and control over the processing, packing or preserving of sardines, and prescribe and specify the process to be used in the canning of such fishes in order to assure a quality product and prevent the use of certain substitute oils resulting in inferior grades.

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The State Fish and Wildlife Commission may:
(1) Control, regulate and establish, by order, the proportion or percentage of sardines, pilchards, herring or other species of fish other than salmon, to be used for reduction purposes or the manufacture of fish flour, fish meal, fish scrap, fertilizer or oil, and may further, through such order, specifically name or prescribe the particular species of fish which may be used for reduction purposes, food for animals or other purposes.
(2) Exercise full jurisdiction and control over the processing, packing or preserving of sardines, and prescribe and specify the process to be used in the canning of such fishes in order to assure a quality product and prevent the use of certain substitute oils resulting in inferior grades.