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Fish and shellfish are a high-quality source of protein and a significant source of important polyunsaturated fats. These fats have been linked to many health advantages including increased cardiovascular health, and improved development in young children.
Canada is home to the world’s longest coastline, 19% of global fresh water, and four of the largest lakes in the world, making fishing and aquaculture an important nutritive and economic resource. It has been long recognized that the wild fish supply cannot fulfil the sheer volume required for local consumption and export. The aquaculture sector, involving the farming of fish and shellfish in marine or fresh waters, increasingly contributes to the seafood supply.
The growing presence of contaminants in water, such as mercury, creates concerns about possible health effects from consuming fish and seafood. These concerns extend to the various treatments in aquaculture for the creation of a better product, such as the use of canthaxanthin to improve flesh colour and the use of malachite green to prevent fungal growth on fish eggs. Note: malachite green is not permitted in Canada.
Fisheries and Oceans Canada and Agriculture and Agri-Food Canada work together to create a safe, sustainable and responsible seafood industry, while developing trade and contributing to Canada’s economy. The Canadian Food Inspection Agency is responsible for the fish inspection and control programs. All fish processing establishments must be certified with a Hazard Analysis Critical Control Points (HACCP) plan, which maintains safety and quality standards in their facility. In addition, Health Canada cooperates with these organizations to establish scientifically validated regulations, policies and advisories on seafood and human health.
Navigating Fish and Seafood:
- Resource sheets contain website links related to each topic/issue. They will help direct and enhance your search by providing reputable and relevant links.
- Fact sheets contain balanced, evidence-based information aimed at a general audience. Food and health professionals will also find this information useful when working with consumers/clients.
- Frequently Asked Questions provide brief or long answers to a variety of questions.
- Technical summaries provide a more detailed and scientific description on the chosen topic, geared towards industry professionals and other industry parties. It also includes current regulations, and the latest breakthroughs and perspectives.
News (View All)
Alert - School of Fish, frozen Leatherjacket
Jan.2009
Fact Sheets (View All)
Fish Toxins
Mercury in Fish
Seafood Toxins
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