Mainly I am looking for: Aerobic Plate Count, Coliform, E:Coli, Heterotrophic Plate Count, S. Aureus
No idea what TBC means, "to be cooked" perhaps = local slang ?
Anyway, I assume you are referring to raw materials, non-frozen or frozen, not intended to be eaten without further processing, eg cooking.
IMEX, based on US import standards, there are no USFDA standards for the above items for raw fish. The reason is that FDA focus on "significant" pathogens and cooked products (Salmonella is one notable exception), eg Salmonella, L.mono, certain Vibrio species. The (import) standards are published, (eg from memory on the well-known Cornell website).
Local US States may well have a mind of their own of course. I recall there is a compendium of their various limits for a variety of foods in Jay's Food Microbiology. Probably nothing for raw fish though.
Historically, non-pathogen-related standards have been proposed at various times for raw seafood, and other non-raw products but often failed to be validated. Some standards also resulted in legally successful challenges.
The US fascination with Listeria is globally famous (with some internal historical reasons of course).
Rgds / Charles.C