Food and Drug Regulations

Version of section B.21.006 from 2017-02-13 to 2018-04-03:


 Prepared fish or prepared meat shall be the whole or minced food prepared from fresh or preserved fish or meat respectively, may be canned or cooked, and may,

  • (a) in the case of lobster paste and fish roe (caviar), contain food colour;

  • (b) in the case of canned shellfish, canned spring mackerel and frozen cooked shrimp, contain citric acid or lemon juice;

  • (c) in the case of fish paste, contain filler, fish binder, monoglycerides or mono and diglycerides;

  • (d) in the case of canned crabmeat, lobster, salmon, shrimp and tuna, contain aluminum sulphate and calcium disodium ethylenediaminetetraacetate;

  • (e) in the case of canned tuna, contain ascorbic acid;

  • (f) in the case of canned seafoods, contain sodium acid pyrophosphate, sodium hexametaphosphate or sodium tripolyphosphate, singly, or in combination, at a maximum level of total added phosphate not to exceed 0.5%, calculated as sodium phosphate, dibasic;

  • (g) contain liquid smoke flavour or liquid smoke flavour concentrate;

  • (h) contain edible oil, vegetable broth and tomato sauce or puree;

  • (i) contain a gelling agent if the principal display panel carries the word “jellied” as an integral part of the common name;

  • (j) contain salt;

  • (k) in the case of canned clams, canned sea snails and canned snails, contain calcium disodium ethylenediaminetetraacetate;

  • (l) in the case of canned flaked tuna, contain sodium sulphite;

  • (m) in the case of lumpfish caviar, contain tragacanth gum;

  • (n) in the case of a blend of prepared fish and prepared meat that has the appearance and taste of the flesh of a marine or freshwater animal, contain filler, fish binder, whole egg, egg-white, egg-yolk, food colour, gelling or stabilizing agents, texture-modifying agents, natural and artificial flavouring preparations, pH-adjusting agents, sweetener and, in a proportion not exceeding two per cent of the blend, a legume;

  • (o) in the case of crustaceans, contain potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid;

  • (p) in the case of frozen crustaceans and molluscs, contain calcium oxide and sodium hydroxide;

  • (q) in the case of frozen pre-cooked battered or breaded fish products, contain citric acid at a level of use not exceeding 0.1 per cent;

  • (r) in the case of canned clams, contain sodium erythorbate at a level of use not exceeding 350 parts per million;

  • (s) in the case of minced products, other than lumpfish caviar, contain tragacanth gum at a level of use not exceeding 0.75 per cent; and

  • (t) contain a Class II preservative.

  • SOR/80-13, s. 9;
  • SOR/81-60, s. 12;
  • SOR/84-602, s. 4;
  • SOR/86-1020, s. 2;
  • SOR/89-197, s. 2;
  • SOR/92-344, s. 6;
  • SOR/93-276, s. 13;
  • SOR/94-141, s. 2;
  • SOR/94-567, s. 3;
  • SOR/94-689, s. 2(E);
  • SOR/97-151, s. 27;
  • SOR/97-562, s. 3;
  • SOR/2005-316, s. 12;
  • SOR/2007-76, s. 4;
  • SOR/2011-280, s. 9;
  • SOR/2012-43, s. 46;
  • SOR/2017-18, ss. 8, 9(F), 17.
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