These are the principal official references used for safety, selection, allergens, preservation, consumption advice and sustainability context.
Canadian food-safety sources
- Health Canada — Safe internal cooking temperatures
- Health Canada — Safely defrosting foods
- Health Canada — Shellfish food safety
- Health Canada — Mercury in fish
- Health Canada — Home canning and bottling of seafood
- Health Canada — Fish, crustacean and mollusc allergens
- Canadian Food Inspection Agency — Canadian Shellfish Sanitation Program
Supplementary United States sources
- U.S. Food and Drug Administration — Selecting and serving fresh and frozen seafood safely
- NOAA Fisheries — Tips for buying quality seafood
- NOAA Fisheries — Sustainable seafood for consumers
Use current local sources
Sport-fish consumption advisories, shellfish closures, harvest rules, restaurant inspections and event details are location-specific and can change quickly. Check the responsible government authority for the exact place and date.
Principal links reviewed July 27, 2026.