As used in this chapter:
(a)
“Reduction plant” means any plant used in the reduction or conversion of fish into fish flour, fishmeal, fish scrap, fertilizer, fish oil, or other fishery products or byproducts.
(b)
“Packer” means any person canning fish or preserving fish by the common methods of drying, salting, pickling, smoking, cold packing, or vacuum packing.
(c)
“Fish
offal” means the heads, viscera, and other parts of fish taken off in preparing for canning, preserving, packing, and preparing for consumption in a fresh state.
(d)
“Stamp,” except where otherwise specified, includes an electronic validation of privileges issued to the licensee.