Food and Drug Regulations

Version of section B.21.003 from 2006-03-22 to 2017-02-12:


 [S]. Fish shall be the clean, dressed edible portion of fish, with or without salt or seasoning, and may

  • (a) in the case of frozen fillets, contain ascorbic acid or its sodium salt, citric acid, or erythorbic acid or its sodium salt, and

    • (i) sodium tripolyphosphate, sodium hexametaphosphate or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic, or

    • (ii) a mixture of sodium hexametaphosphate and sodium carbonate;

  • (b) if frozen, have a glaze consisting of water, acetylated monoglycerides, calcium chloride, sodium alginate, sodium carboxymethyl cellulose, sodium phosphate (dibasic), corn syrup, dextrose, glucose, glucose solids, ascorbic acid or its sodium salt or erythorbic acid or its sodium salt; and

  • (c) if frozen minced, contain sodium tripolyphosphate, sodium hexametaphosphate, ascorbic acid or its sodium salt, citric acid, erythorbic acid or its sodium salt, or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic.

  • SOR/84-300, s. 53;
  • SOR/88-534, s. 7;
  • SOR/91-149, s. 4;
  • SOR/97-562, s. 2;
  • SOR/2000-353, s. 9(F).
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