Interpretation
1. The following definitions apply in this Volume.
"breaded" means coated with batter or breading. (pané)
"colouring agent" means a food additive that is used to add or restore colour to a food. (colorant)
"filler" has the same meaning as in section B.21.002 of the Food and Drug Regulations. (agent de remplissage)
Standards
2. (1) Clams, mussels and oysters in a hermetically sealed package must be free from discolouration, sand, gravel, pearls, shell pieces and extraneous material.
(2) Soft-shelled clams in a hermetically sealed package must have the dark-coloured portion of the siphon and all of the mantle cover removed.
(3) Butter clams in a hermetically sealed package must have the dark-coloured portion of the siphon removed.
3. (1) Lobster meat must be free from the stomach, intestinal tract, gills, cartilage, shell particles, liver and roe.
(2) If cooked lobster meat is to be sold as unfrozen lobster meat, it must be chilled immediately after being packaged and be maintained at a temperature of 2°C or less and remain unfrozen.
(3) If cooked lobster meat is to be sold as frozen lobster meat, it must be frozen immediately after being packaged and be maintained at a temperature of -18°C or less.
4. Lobster Cocktail in a hermetically sealed package must
- (a) be prepared from clean, sound lobster meat that is free from inedible parts, in combination with fresh, well-washed cod, haddock, hake, cusk or any combination of them; and
- (b) contain more than 50% lobster meat by drained weight.
5. Tomalley must be prepared from clean, sound lobster liver and may contain clean, sound lobster meat and lobster roe. It must be free from inedible parts and not be ground to a smooth consistency.
6. Lobster Paste in a hermetically sealed package
- (a) must be prepared from clean, sound lobster liver;
- (b) may contain clean, sound lobster meat and roe;
- (c) must be free from inedible parts;
- (d) must be ground to a smooth consistency and be uniform in colour; and
- (e) may contain spices, colouring agents and not more than 2% filler by weight of the finished paste.
7. A fish stick or a fish finger is a uniform rectangular portion of breaded fish flesh that weighs at least 25 g and not more than 50 g and that
- (a) is at least 10 mm thick and shaped so that the length is not less than three times the greatest width;
- (b) if cooked, contains at least 60% fish flesh by weight; and
- (c) if uncooked, contains at least 67% fish flesh by weight.
8. A portion of breaded fish flesh that weighs more than 50 g must
- (a) if cooked, contain at least 66.67% fish flesh by weight; and
- (b) if uncooked, contain at least 75% fish flesh by weight.
9. Prepackaged fish and chips must contain french fried potatoes, at least 45% battered fish by weight and at least 25% fish flesh by weight.
10. Breaded scallops must
- (a) if cooked, contain at least 60% scallop meat by weight; and
- (b) if uncooked, contain at least 67.5% scallop meat by weight.
11. Scallop meat must be free from roe, gut, shell pieces, sand and other extraneous material.
12. Oysters in the shell must be live, individual, undamaged oysters that are free from mussels, limpets, stones, mud and other extraneous material.
13. Frozen gutted Pacific salmon must be protected from oxidation and dehydration by a glaze of ice or a tightly wrapped membrane.
14. Shrimp cocktail must be prepared from sound, cooked, peeled shrimp meat and contain sauce, spices, seasonings, flavouring preparations or any combination thereof.
15. (1) Pickled, spiced or marinated fish must
- (a) if headed, be headed with a clean cut behind the collar bone; and
- (b) be completely covered with the curing solution.
(2) Before being cured, the fish must
- (a) be free from any noticeable spoilage;
- (b) be free from any bruises or discolouration;
- (c) be clean, firm and prepared for the particular style of packaging; and
- (d) be free from all stomach contents.
(3) Subsections (1) and (2) do not apply to pickled, spiced or marinated fish that are imported.