Food and Drug Regulations

B.21.006 [S]. Prepared fish or prepared meat shall be the whole or comminuted 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 salmon, tuna, lobster, crabmeat and shrimp, contain calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA) and aluminum sulphate;

• (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 snails, canned sea snails and canned clams, contain calcium disodium ethylenediamine tetra-acetate;

• (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 comminuted 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.