Fish Inspection Regulations (C.R.C., c. 802)

Regulations are current to 2015-06-09 and last amended on 2015-04-01. Previous Versions

 Regular-pack canned salmon, which consists of sections of flesh that are cut transversely from the fish and are nearly equal in length to the height of the can, shall be packed so that the cut surfaces are parallel with the ends of the can.

 Regular-pack canned salmon described in section 43 shall be designated skinless and boneless canned salmon if it is salmon from which the skin and the vertebrae have been removed.

 Each can containing minced salmon or trimmings from the tail and nape sections of a salmon or other small pieces of salmon shall be embossed with the words “Minced” or “Salmon Tips”, as appropriate, or such other designation as may be approved by the President of the Agency.

  • SOR/2000-184, s. 59.

 [Repealed, SOR/96-364, s. 11]

Tuna

 Fish of a species named in the table to this section shall be designated as tuna after it has been canned.

TABLE

1.Euthynnus alletteratus (Atlantic little tunny or Atlantic black skipjack)
2.Euthynnus lineatus (little tunny or black skipjack)
3.Euthynnus yaito or Euthynnus affinis (kawakawa or little tuna)
4.Katsuwonus pelamis or Euthynnus pelamis (skipjack)
5.Thunnus albacares or Neothunnus macropterus (yellowfin tuna)
6.Thunnus tonggol or Neothunnus rarus (tonggol tuna or longtailed tuna)
7.Thunnus obesus or Parathunnus mebachi (bigeye tuna)
8.Thunnus atlanticus (blackfin tuna)
9.Thunnus alalunga or Thunnus germo (albacore)
10.Thunnus maccoyii (southern bluefin tuna)
11.Thunnus thynnus orientalis (oriental tuna)
12.Thunnus thynnus thynnus or Thunnus thynnus (Atlantic bluefin tuna)
  • SOR/90-268, s. 1.