User:Aliw1234/sandbox/Canadian regulations for prepared fish

Canada
Fish cannot be sold, or prepared if it has more filler, fish binder or other ingredient of reducing sugars at 4 percent. Prepared fish cannot be sold or prepared if it contains 70 per cent moisture when it contains a filler. Prepared fish must be cooked or must be dried, salted, pickled, cured or smoked, it may contain a class 1 preservative and a class 2 preservative. Dried fish may have sorbic acid as long as its been smoked or salted. Prepared fish can contain food colour. Marinated prepared fish are allowed to have sandalwood, benzoic acid, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate. Any salted fish such as anchovy may contain erythrosine as long as the finished product does not have more than 125 parts per million of the chemical. If the product is minced, it may have tragacanth gum less than 0.75 percent.