A practical, 90‑day playbook to nail Canada’s 2026 front‑of‑package “High in” nutrition symbol for seafood. When the icon is required, how to calculate sodium triggers, bilingual label execution, and where shipments go wrong.
If you sell Indonesian seafood into Canada, the 2026 front‑of‑package (FOP) “High in” icon can feel like one more moving target. We’ve prepared and shipped Canada‑bound labels for years and here’s the good news: once you understand when the icon applies, how to calculate the sodium trigger, and exactly where to place it, the rest is execution. We’ve moved multi‑SKU seafood lines from zero to fully FOP‑ready in under 90 days using this exact system.
The 3 pillars of getting FOP right for seafood
- Eligibility. Confirm whether your product is exempt. Raw, single‑ingredient seafood is usually exempt. Add brine, seasoning, breading or sauces and the exemption disappears.
- Calculation. If not exempt, you compare sodium, saturated fat and sugars against Health Canada thresholds using the correct reference amount (RA). For seafood, sodium is the primary trigger.
- Execution. Use the bilingual icon, size it to your package’s principal display surface, and place it in the upper half of the front panel. Black and white only. Don’t modify the artwork.
Here’s the thing. Most delays we see aren’t about science. They’re missed details like picking the wrong RA for shrimp, placing the symbol too low on the face, or forgetting the French text.
Week 1–2: Market scan and validation (your quick reality check)
- Map your Canadian assortment. Split SKUs into two buckets: single‑ingredient raw seafood vs value‑added (brined, breaded, marinated, sauced, ready meals).
- Pull spec sheets and latest lab nutrition results. If you don’t have verified sodium numbers, schedule testing now. It typically takes 10–15 business days.
- Validate exemptions. In our experience, products like Grouper Fillet (IQF), Mahi Mahi Fillet, and Yellowfin Saku (Sushi Grade) often qualify as raw, single‑ingredient and don’t need the icon. Value‑added items like breaded shrimp or canned fish in brine rarely qualify.
Practical takeaway: lock your SKU list and confirm which labels actually need the icon before you touch artwork.
Week 3–6: Build your calculation engine and make the call
This is where most teams overcomplicate things. Keep it tight and consistent.
- Step 1. Confirm the correct Reference Amount (RA). Use Health Canada’s Table of Reference Amounts for Foods. Typical seafood RAs you’ll encounter: 100 g for raw fish fillets, around 85 g for crustaceans like shrimp, and the RA for breaded/coated seafood is often assessed “as prepared.” Always verify the exact RA for your product type.
- Step 2. Pick the right threshold for sodium. Based on Health Canada’s FOP regulations finalized in 2022 and enforced by CFIA starting in 2026:
- Most foods: “High in sodium” if sodium is 15% DV or more per RA and per serving. With sodium DV at 2300 mg, that’s 345 mg.
- Small RAs (≤30 g/mL): threshold is 10% DV, so 230 mg.
- Meals/main dishes (large RAs): threshold is 30% DV, so 690 mg. If either per RA or per serving meets/exceeds the threshold, the symbol is required.
- Step 3. Align basis with your NFt. If your Nutrition Facts table is “as drained” (e.g., canned tuna in brine), use the same basis for the FOP assessment.
- Step 4. Decide what appears on the icon. List each triggered nutrient. For seafood, sodium is most common. Saturated fat and sugars are uncommon unless you’ve added sauces or coatings.
Need a sanity check on your RA selection or sodium math? We help buyers and partners review seafood specs every week. If you want a quick second look before you go to print, Contact us on email.
Week 7–12: Execute labels that pass the shelf test (and CFIA)
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Bilingual icon. Use the official English/French “High in sodium / Élevé en sodium” symbol. Imported seafood for retail sale in Canada requires bilingual labelling unless a narrow exemption applies. In practice, go bilingual.
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Size and placement. Place the icon in the upper half of the principal display surface. Keep clear space around it and do not alter artwork colors or text. Minimum symbol size scales with the package’s front panel area. Our rule of thumb: choose the compliant size from the CFIA table, then add 10% to account for print tolerance and curved pouches.
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Stickers are fine if durable. Pressure‑sensitive labels applied at a Canadian warehouse before retail are acceptable when they’re legible, non‑peeling at frozen temps, and correctly placed in the upper half. Many importers use this to bridge inventory during the 2025–2026 transition.
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Effective date. Transition ends December 30, 2025. CFIA enforcement begins 2026. Don’t plan to “sell through” old stock without a plan.
This leads us to the questions we’re getting most from buyers right now.
Common questions we’re asked (with straight answers)
Do raw frozen shrimp from Indonesia need the ‘High in’ sodium icon in Canada?
If they’re truly single‑ingredient (no added salt, brine, phosphates, marinade or seasoning), they’re typically exempt from the FOP symbol. The exemption disappears as soon as you add anything beyond the raw seafood. We’ve seen teams unintentionally trigger the icon by using a lightly salted glaze.
What sodium level triggers the FOP symbol for breaded shrimp sold in Canada?
Use the RA for the breaded/coated seafood category and assess “as prepared.” If sodium is 345 mg or more per RA and per serving, you need the “High in sodium” icon. Breaded shrimp frequently land between 400–700 mg sodium per 100 g, so they commonly require the symbol.
Are imported seafood labels required to show the FOP symbol in both English and French?
Yes for almost all retail products. The FOP symbol is part of bilingual label requirements in Canada. Use the official bilingual artwork. Single‑language exemptions exist for some localized markets, but national retail distribution expects bilingual.
Can I add the FOP symbol as a sticker at a Canadian warehouse before retail?
Yes. CFIA allows stickers if they’re durable and compliant. Make sure the sticker is in the upper half of the front panel, uses the official bilingual icon, and adheres properly on frozen substrates. We recommend cold‑temp adhesives and on‑line QC with visual checks.
Does canned tuna in brine require Canada’s FOP “High in sodium” symbol in 2026?
Often yes. Canned tuna in brine frequently exceeds 345 mg sodium per RA/serving on an “as drained” basis. Water‑packed, no‑salt‑added variants often avoid the trigger, but confirm with lab data.
How do I pick the correct reference amount/serving size for shrimp to decide if FOP applies?
Go to Health Canada’s Table of Reference Amounts. For plain shrimp, the RA is typically around 85 g, but verify the exact listing for crustaceans. For coated or prepared shrimp, use the category RA and the “as prepared” condition when that’s how consumers eat it. Always match the NFt basis and your label serving size.
Will CFIA stop my shipment at the border if the FOP symbol is missing in 2026?
CFIA uses risk‑based oversight. Non‑compliant retail‑ready labels can be detained or ordered for relabelling under control, which creates delays and rework costs. We’ve seen holds add 2–10 days and thousands in stickering labor. Don’t gamble on “fixing it later.”
Five mistakes that derail seafood labels (and how to avoid them)
- Using the wrong RA. Don’t copy a US RA for Canada. Cross‑check the Canadian table every time.
- Forgetting bilingual. A perfect English icon is still non‑compliant nationally. Use the bilingual artwork.
- Placing the icon too low. CFIA expects the upper half of the front panel. Curved pouches can shift “upper half” visually. Plan your template.
- Tiny icons on small bags. Minimum sizes scale with front panel area. Print 10% larger than minimum. It saves reprints.
- Assuming raw equals exempt when a glaze is salted. Even 0.5% salt solutions can push sodium up and remove the exemption.
Resources and next steps
- Build a one‑page SOP per SKU: exemption status, RA, sodium data source/date, threshold call, icon file name/size, placement notes.
- Push clean‑label SKUs when buyers want to minimize FOP icons. Our single‑ingredient range is a strong fit, from Grouper Fillet (IQF) and Snapper Fillet (Red Snapper) to premium tuna like Yellowfin Saku (Sushi Grade) and versatile Frozen Shrimp (Black Tiger, Vannamei & Wild Caught).
- Set artwork deadlines backward from printers. For 2026 readiness, we’re seeing 4–6 weeks for bilingual art + importer approvals, and 3–4 weeks for print and inbound.
Questions about your Canada‑bound SKUs or need example layouts for pouches vs cartons? Start with a quick spec review and we’ll flag FOP risks early. View our products and reach out if you want us to pre‑vet a label before you print.
Final word. The Health Canada FOP rule has a clear finish line. By locking your exemptions, doing the sodium math once, and templating the bilingual icon, you’ll move from uncertainty to a repeatable process that scales across your seafood line. That’s how we keep Canada runs on schedule. And it’s why customers bookmark this playbook.