A fish is considered a delicacy and must be cooked in a certain way to be deemed suitable for consumption.
This is the process used to determine whether a fish should be considered edible.
The fish is then prepared by adding flavourings and then a salt and sugar mixture.
These are then combined in a pan and then cooked to an internal temperature of about 170 degrees Celsius (425 degrees Fahrenheit) to make it ready for consumption, or about 20 minutes.
Once the fish is cooked, it can then be dipped in some sweet and savoury sauces before being put on a plate or in a bowl and served.
However, it is important to note that fish may contain toxins and should only be eaten when absolutely necessary.
If the fish has been stored at room temperature for long periods, then the fish will lose some of its nutritional value and could also have a detrimental effect on the digestive system.
Food labelling requirements are also a requirement for most products such as sushi and seafood.
The Government of Australia’s Food Safety and Standards Australia is an independent regulator and is responsible for food safety in Australia.
It is responsible under the Australian Consumer Law for consumer health and safety, including food safety standards.
It also regulates the supply and quality of Australian food.
As well as food safety, the Food Standards Australia Act includes a range of other consumer rights and responsibilities, including ensuring food safety is carried out in accordance with the Australian Food Safety Act and the Food and Drug Regulations.
The Act includes consumer rights under the Consumer Guarantees Act.