{
  "url": "https://openlegislation.uk/tweed-regulation-salmon-carcass-tagging-order-2016/article-7",
  "json_url": "https://openlegislation.uk/tweed-regulation-salmon-carcass-tagging-order-2016/article-7.json",
  "legislation": "ssi/2016/117",
  "legislation_title": "The Tweed Regulation (Salmon Carcass Tagging) Order 2016",
  "legislation_url": "https://openlegislation.uk/tweed-regulation-salmon-carcass-tagging-order-2016",
  "path": "article/7",
  "kind": "article",
  "number": "7",
  "heading": "Circumstances in which salmon tags may be removed",
  "text": "(1) No person may remove a salmon tag from the carcass of a salmon which has been tagged in accordance with articles 3(1) and 4 except in the circumstances specified in paragraph (2).\n(2) The circumstances in which a salmon tag may be removed are where a person—\n(a) prepares the salmon for the purposes of cooking or smoking;\n(b) cuts any steaks, cutlets or other portions of the salmon immediately prior to it being offered, or exposed, for sale; or\n(c) prepares the salmon for his or her own consumption.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/ssi/2016/117/article/7",
    "retrieved_at": "2026-10-28T21:24:38.667704+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}