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Safe Food for Canadians Regulations

Version of section 261 from 2019-01-15 to 2022-06-20:

Marginal note:Definitions

 The following definitions apply in this Subdivision.


brine means sea water, with or without the addition of salt, or a solution of salt and fresh water. (saumure)


fillet means a slice of fish flesh of irregular size and shape, whether cut into sections or not, that

  • (a) has been removed from the carcass of a fish by cuts that are parallel to the backbone; and

  • (b) has had the internal organs, head, fins and all discoloured flesh and bones, other than intramuscular or lateral bones, removed. (filet)


minced, in respect of fish, means that particles of skeletal muscle have been separated from a clean, sound fish that has had its head and all its internal organs, bones, skin and discoloured flesh removed. (haché)

salted fish

salted fish means fish of the Gadidae family that has been preserved by salt and that has a salt content of 12% or more by wet weight and a moisture content of not more than 65%. (poisson salé)


whitefish means fish of the species Coregonus clupeaformis, Coregonus nasus or Prosopium cylindraceum. (poisson blanc)

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