	Main Page - Fair Labelling Practices Program
	2003 Guide to Food Labelling and Advertising
-	Table of Contents
-	Preface
-	Chapter 1 - Introduction
-	Chapter 2 - Basic Labelling requirements
-	Chapter 3 - Advertising Requirements
-	Chapter 4 - Composition, Quality, Quantity & Origin Claims
-	Chapter 5 - Nutrition Labelling
-	Chapter 6 - The Elements Within the Nutrition Facts Table
-	Chapter 7 - Nutrient Content Claims
-	Chapter 8 - Diet-Related Health Claims
-	Chapter 9 - Supplementary Information on Specific Products
-	Chapter 10 - Guide to the Labelling of Alcoholic Beverages
-	Chapter 11 - Labelling Guide for Processed Fruits and Vegetables
-	Chapter 12 - Guide to the Labelling of Honey
-	Chapter 13 - Guide to the Labelling of Maple Products
-	Chapter 14 - Meat and Poultry Products
-	Chapter 15 - Fish and Fish Products
-	Glossary
	Contacts

Chapter 15 - Fish and Fish Products

Printer-friendly PDF version: Chapter 15

15.1	Fish Labelling Reference Documents
15.2	Common Name
15.3	Net Quantity
15.4	Grade, Size, Class, Count, Moisture Content
15.5	Quality Designations
15.6	Country of Origin
15.7	Use of the "Canada Inspected" logo
15.8	Molluscan Shellfish
		15.8.1.	Label Information on Live Molluscan Shellfish
		15.8.2.	Label information on Raw Shucked Molluscan
15.9	Other Mandatory Information
15.10	Code Markings
15.11	Nutrition Labelling
15.12	Nutrient Content Claims and Diet-Related Health Claims
15.13	Labels on Shipping Containers

Table of Contents