Labeling Standards in Canada

Like the rise in seafood consumption, albeit not nearly as rapid, there is also a growing awareness from consumers around the idea of seafood sustainability. In the past decade there has been a flurry of consumer pocket guides, certifications and standards that have been developed to help consumers make more educated decisions in their seafood purchasing. Although a critical part of the campaign for sustainable seafood, these projects hold little value for one main reason: Seafood products are not labeled with the necessary information to truly allow a consumer to make an informed purchasing decision.

Things to note about Canadian Seafood Labels:

Where is it from?
Food labeling laws – Canadian and International – can be very deceptive with respect to country of origin labeling. The United Nations Food and Agriculture Organization (FAO) states that the country of origin shall be declared, however if a product “undergoes processing in a secondary country, […]the country in which the processing is performed shall be considered to be the country of origin”(FAO, 1985).

“Product of Canada” identifies seafood products both caught and processed in Canadian establishments using Canadian ingredients (CFIA).

“Made in Canada” identifies products, either domestic or imported, that have undergone processing in Canada (CFIA).

Under Canadian labeling laws, “Product of Canada” identifies seafood products both caught and processed in Canadian establishments using Canadian ingredients (CFIA). The label “Made in Canada”, on the other hand, identifies products, either domestic or imported, that have undergone processing in Canada (CFIA).

What is it?
A 2007 report by researchers at the University of British Columbia’s Fisheries Center states that more than one-third of all fish sold in the U.S. is mislabeled (Jaquet & Pauly, 2008). Mislabeling can occur in two forms:

(1) by labeling one fish product as a completely different product (e.g. labeling farmed salmon as wild salmon) or
(2) renaming seafood products to increase marketability (e.g. Patagonian toothfish is now more commonly known as Chilean sea bass).

As a consumer, it’s best to buy your seafood from the fish docks or local fish shops whenever possible, otherwise buy whole fish and/or ask a staff member (preferably the one at the seafood counter) what type of fish it is and where it is coming from.

How was it caught or raised?
Canadian labels do not require suppliers to disclose method of production/capture on seafood products even though that information is critical in measuring the environmental sustainability of a seafood product. Ask the seafood counter attendant or your waiter what the production/capture method was of the seafood you want to purchase. If they don’t know, ask them if they can find out for the next time you come in.

Further Information on Canadian Labeling Laws

  1. Guide to Food Labeling and Advertising- Canadian Food Inspection Agency
  2. Seafood Traceability in Canada – a document put forth by a group of not-for-profit organizations (including the David Suzuki Foundation and the Sierra Club of Canada) looking at the accountability and traceability of our seafood products in Canada.
  3. “Something’s Fishy” – A CBC Marketplace documentary that samples over 150 pieces of fish from Canadian Supermarkets to test if the product matches the label.

Bibliography

UN Food and Agriculture Organization (FAO). Codex general standard for the labeling of pre-packaged foods, in CODEX STAN 1985 (Rev.1-1991) Retrieved August 25, 2010 from http://www.fao.org/docrep/005/Y2770E/y2770e02.htm .

Canadian Food Inspection Agency. Guide to Food Labeling and Advertising. Retrieved August 25, 2010 from http://www.inspection.gc.ca/english/fssa/labeti/guide/toce.shtml.

Jacquet J., & D. Pauly. 2008. Trade secrets: Renaming and mislabeling of seafood. Marine Police: 32(3), 309-318.