At Clover Leaf, we pride ourselves on our extensive knowledge of seafood and our willingness to provide information.
Here are a few frequently asked questions. Click on a question below!
Allergen - Are Clover Leaf products gluten free?Clover Leaf Spicy Peanut Satay contains wheat, as do the crackers in our Tuna Salad Kits. All other Clover Leaf canned products are gluten free. Click here to go to the
Allergens Summary page.
ClosePlease be assured that with the exception of Flavoured Tuna items, all other Clover Leaf products are produced in nut-free facilities. Furthermore, the manufacturing facility that makes our Clover Leaf Flavoured Tuna items has an allergen control program in place to prevent cross-contamination of product ingredients. The ingredients required for the Clover Leaf Spicy Peanut Satay Flaked Light Tuna variety are strictly controlled, and this product is always last to be packed during any production run. Once complete, the processing line is thoroughly sanitized before any production can resume.
Only the Clover Leaf Flavored Tunas are packed in a facility that uses peanuts/nut products. These flavoured tuna products are as follows:
Clover Leaf Lemon & Pepper Flaked Light Tuna
Clover Leaf Sundried Tomato & Basil Flaked Light Tuna
Clover Leaf Tomato & Onion Flaked Light Tuna
Clover Leaf Spicy Thai Chili Flaked Light Tuna
Clover Leaf Dill & Lemon Flaked Light Tuna
Clover Leaf Spicy Peanut Satay Flaked Light Tuna
Clover Leaf Garlic & Hot Pepper Flaked Light Tuna
CloseCurrently we do not have the capability to sell our products directly to consumers. However, we are exploring options to provide this service longer term.
CloseLeanne Hachey of CBC News Online, summed it up best in her article:
"The fuss over genetically modified food" What's for dinner? It used to be the answer to that household mantra was an issue for debate among family members only. Not any more. Now scientists, advocacy groups, economists, trade experts, geneticists -- and let's not leave out the politicians -- all want a say in what's being served up for dinner. The food fuss revolves around one phrase: genetic modification. Two camps have dug their trenches deep on either side of that phrase. One side argues that genetic modification of food enhances the quality and nutritional value of already-existing foods as well as generating new ways to produce that food. The other side questions the technology's safety and long-term effects, arguing Canadians simply don't know what they're putting in their mouths.
Where it all began The term 'genetically modified' (G-M) is an offspring of another term: biotechnology. A word that's been around for about 30 years, biotechnology was coined in the shadow of new techniques that allowed scientists to modify the genetic material in living cells. Basically, that means monkeying with biological processes to produce substances that, arguably, benefit things like agriculture, medicine and the environment. If you know how to cut-and-paste, you've figured out genetic modification. The Canadian Food Inspection Agency (CFIA) describes it like this: it all begins with a cell made up of chromosomes; the chromosomes are made up of DNA and are organized into sections called genes; genes determine the characteristics of an organism. These genes can be 'cut' from one organism and 'pasted' into another.
On the one hand…. Several foods we eat every day are products of this process - tomatoes that ripen on the vine and maintain their texture and tough skin for several weeks, for instance. A potato plant developed to resist a beetle known to attack it is another example. In the latter case, the G-M version eliminates the need for chemical pesticides. Proponents of G-M foods argue using biotechnology in the production of food products has many benefits: it speeds up the process of breeding plants and animals with desired characteristics; can be used to introduce traits that a product wouldn't traditionally have; can improve the nutritional value of products; and can produce cheaper and more environmentally-friendly fertilizers. And, say the supporters, all of this is done safely. Bart Bilmer, an officer of biotechnology at the Canadian Food Inspection Agency, reinforces this. He says before hitting the shelves, all foods go through rigorous tests to ensure they're up to snuff. The standard for 'safe' is the food that's already being sold in grocery stores. It's called the principle of substantial equivalence. And there's no doubt in Bilmer's mind that it's a system that's working and working well. "We have one of the safest food supplies in the world," he says. When asked if the foods Canadians pack for lunch are safe to eat, Bilmer gave a one-word answer: "absolutely."
On the other hand…. Advocacy groups, like the Council of Canadians and Greenpeace, don't see things quite the same way. They cite studies done by groups such as the British Medical Association which argue G-M foods could have dire consequences to our health. To the groups on this side of the issue, that 'could' provides more than enough reason to proceed with extreme caution, something they say isn't being done at present. Those on this side of the debate say there are a number of problems with Canada's current approach to G-M foods. To begin, they argue the notion of substantial equivalence is not a standard they trust. They want a new testing system independent from the industry. As well, G-M critics say enough time hasn't passed to study the long-term effects of the foods. Without knowing, argues Jennifer Story of the Council of Canadians, Canadians are "part of this giant experiment involving a radical and frontier science". When asked if she's convinced the food Canadians pack for lunch are safe to eat, Story had a three-word answer: "not at all".
The Dish in Europe People on the same side of the issue as Story say Canada needs to take a page out of the book Europe used in handling the G-M issue. And that means erring on the side of caution. In Europe, barely a week goes by without some headline about G-M foods or, rather, "Frankenfoods" as they've been dubbed by the European media. The Church of England, even Prince Charles, have waded into the debate -- both denouncing the production of G-M crops. Ever responsive to consumer demands, the European Union has taken a strong stance on this issue, going so far as to propose a moratorium on approving G-M foods. Britain has gone one step further, putting a moratorium on the commercial growth of G-M crops until the spring of 2003, allowing time for a panel of independent scientists to examine the issue. These responses are the outcome of a grassroots campaign. Various scares, most predominantly the one best-known as Mad Cow disease, have consumers in Europe wary of food genetically altered to kill pests or resist herbicides. Another study, in which the results of a Scottish biochemist - Arpad Pusztai - showed genetically-modified potatoes to be harmful to rats, has compounded their concerns. Toxicologists who studied Pusztai's findings could not pinpoint a direct cause-effect relationship. Despite this, consumers told stores they refused to buy G-M foods. Stores responded by refusing to carry them. Two British food companies have even dropped G-M ingredients from their products. Nestlé U.K and Unilever U.K made the announcement this spring. The North American arms of these companies haven't followed suit. That's not all that surprising for one simple reason: there's an unmistakable rift in the policies toward G-M foods between this side of the Atlantic and the other. Some call it the Atlantic divide. Supporters argue North America's approach is more progressive, skeptics argue it's less safe. Whatever the case, the Atlantic divide can be boiled down to two things. The first is all about experience: this side of the Atlantic hasn't seen a scare comparable to Mad Cow disease. The second is all about dollars: North Americans expect their food to be cheap. And while the Atlantic may divide the approach to G-M foods, it doesn't stop the two sides from butting heads.
A matter of money The European Union's moratorium on approving G-M foods, and the dropping of G-M ingredients by two major British food companies has a direct impact on Canadian farmers. It could mean problems selling any food that falls under the G-M label. Canadian farmers charge the fuss over G-M foods is merely a convenient trade barrier. And make no mistake about it, there's big money in food. According to Agriculture and Agri-Food Canada, the industry - and that means everyone from farmers to suppliers to grocers and restaurant workers -- hauled in about $91 billion in domestic and retail sales in 1997. That makes agri-foods one of Canada's top five industries, accounting for 8.5 per cent of the Canadian Gross Domestic Product. But Canadians aren't the only ones eating the food grown or bred on Canadian soil. In 1997, Canada's 280,000 farmers exported a record $22.3 billion in agri-food products. In that same year, grains were the biggest bulk-exported agri-product, followed by meats, live animals and bulk oilseeds. As such an integral commodity, Canadian politicians want to protect their farmers' products. But there are others involved on the global scene. American politicians have their own farmers' interests at heart, as do European politicians and....you get the point. It's for that very reason talks at the World Trade Organization in November of 1999 are likely to involve some heated debate about food exports. What makes the issue tricky is the Atlantic divide. Europe's bargaining position on the issue is known: G-M foods aren't welcome. And that doesn't sit well with Canadian farmers.
To label or not to label The fuss over food doesn't stop at process. It extends to whether that process is disclosed. As it stands, Canada has adopted both a mandatory and voluntary labelling policy. According to the Canadian Food Inspection Agency, mandatory labelling applies to all foods that have been changed nutritionally or compositionally, or to alert consumers of possible allergens. That doesn't mean, though, that G-M foods will be labelled. If it can be shown through tests that the nutrition or composition of such foods remains unchanged, no special label is required. Even though labels are not required, they are allowed, but only when 'truthful and not misleading'. A good example is the "Fat Free" claim made on some products. Another example would be the voluntary move taken by one company to label its East Coast potato 'derived from plant biotechnology'. Because of the fuzziness surrounding voluntary labelling, it's been determined more clear-cut rules are needed. To address this, a joint project between government and industry is underway to develop a standard for the voluntary labelling of foods derived from biotechnology. For G-M critics, action on such labelling hasn't come fast enough. In fact, they say voluntary labelling isn't good enough and they're calling for mandatory labelling on any product derived from biotechnology. They argue there's no such thing as too much information, especially when it comes to the health of Canadians. Besides calling for mandatory labelling on all G-M products, critics have also called for a moratorium on the production of any G-M food, at least until it can be unequivocally determined there are no long-term effects.
Food for thought One side says the foods on the shelves of Canada's grocery stores are safe. The other side says they're not so sure. Both sides agree consumers may be confused with the information out there but don't agree on how to address that confusion. One side says the answer lies in voluntary labels, the other says mandatory ones are the bare minimum. Whatever the case, it's a debate that makes us consider the role technology has in our lives. What makes this debate unique is that every meal we eat is at its very core. And that fact means one thing: it's an issue to be hashed out not only around policy tables, but dinner tables.
Source - http://www.cbc.ca/news/indepth/foodfight/hachey.html Leanne Hachey CBC NEWS ONLINECloseHealth Canada has established a guideline level of 0.5 parts per million (ppm) for mercury in most commercial fish. This guideline is enforced by the Canadian Food Inspection Agency (CFIA). It was first set in the 1970's and, based on a recent re-evaluation, is still considered appropriate to ensure that the health of Canadians is protected from the toxic effects of methyl mercury.
CloseDolphin friendly is defined by the following: - Drift nets are not used. - There are no purse seine sets made on dolphins through an entire fishing trip. - An observer from the National Marine Fishery Service and/or the Inter American Tropical Tuna Commission certifies fishing vessels and trips in the Eastern Tropical Pacific. Fishing methods considered dolphin friendly are long line, pole and line, and the purse seine method in the Eastern Tropical Pacific with certification only. All of Clover Leaf's tuna products on the shelf today are certified dolphin friendly and the labels on our products proudly don the “dolphin friendly” indication symbol.
CloseClover Leaf Seafoods remains fully committed to a 100% dolphin friendly policy. This policy guarantees the following: -Clover Leaf Seafoods will not purchase tuna from vessels that net fish associated with dolphins. Our purchasing agreements require certification of dolphin friendly fishing practices from all tuna suppliers. For more information,
click here.
CloseMercury is a naturally-occurring element which is found in soil and rocks and also exists in lakes, streams and oceans. In addition to natural sources, mercury is released into the environment by human activities such as pulp and paper processing, mining operations, and burning garbage and fossil fuels.
CloseFish are an excellent source of high-quality protein, are low in saturated fat, and are one of the healthiest food choices you can make. However, certain types of fish should be eaten in moderation, because of trace amounts of mercury. The Canadian Food Inspection Agency (CFIA) advises consumers to limit their consumption of swordfish, shark or fresh and frozen tuna to one meal per week. Note that this does not apply to canned tuna. For young children and women of child-bearing age, the recommended limit for swordfish, shark or fresh and frozen tuna is one meal per month.
CloseBisphenol A (BPA) plays an important role in acting as an additional safety barrier to insure the product is completely sealed. The safety of BPA has been extensively tested by regulatory agencies, academic and scientific institutions, and industry scientists for more than four decades. These tests have demonstrated that the potential human exposure to BPA is extremely small and poses no known risk to human health.
While some Clover Leaf packaging contains trace amounts of Bisphenol A, it continues to be recognized as safe by government bodies worldwide, including Health Canada, the U.S. Food and Drug Administration, the U.K. Food Standards Agency, the European Commission’s Scientific Committee on Food, the Japanese Ministry for Health, Labour and Welfare and other regulatory agencies worldwide.
Health Canada recently announced its assessment of BPA which reassured consumers and retailers about the safety of BPA coatings used in canned products. Their report repudiated recent media reports questioning the safety of can coatings using BPA; Health Canada is sending a clear message that food and beverage products are safe for the general public to continue to consume as they’ve been doing for many years.
All of our products meet the current guidelines, however as food science and research continue to evolve, Clover Leaf endeavours to adapt to the latest technology and research findings, ensuring our consumers continue to enjoy the safest products available.
If you would like more information on Bisphenol A, please go to http://www.bisphenol-a.org/
Thank you for your interest in our products.
May 2008
CloseClover Leaf has a long standing history of supplying Canadians with high quality products. Our products follow a rigorous Quality Assurance review process to ensure compliance with our demanding standards.
While Clover Leaf does obtain certain products such as Smoked Oysters, Pacific Oysters, Smoked Mussels, and Mandarins from China these products must also adhere to and meet our quality standards. We have a longstanding relationship with our approved facilities in China and are regularly audit them for compliance to our strict quality codes. We continue to be very proud of these facilities and the products they produce as they continue to deliver consistent high quality products deserving of the Clover Leaf brand.
Our Quality Assurance Department practices a multi level inspection protocol which includes regular plant audits, sample collection prior to and following arrival in Canada as well as routinely submitting samples to third party accredited laboratories to ensure compliance.
Clover Leaf Seafoods is confident that our products meet the most stringent internationally recognized food safety regulations and are confident that the additional procedures we have in place will ensure the continued safety of our products.
CloseNo, Clover Leaf products are not susceptible to listeria or listeriosis.
Shelf stable cans and pouches are put through a retorting process, which means cooked at very high temperatures, long enough to kill any and all bacteria. This includes completely eliminating any risk of Listeria monocytogenes (pronounced mono-cy-ta-jen-eez).
In fact, the Centers for Disease Control and Prevention (CDC) in Atlanta and the Canadian Food Inspection Agency (CFIA) recommend consumption of shelf-stable canned fish, seafood, meat and fruit products as a means of avoiding the risk of food-borne illnesses such a listeriosis (pron. lis-teery-osis).
For more information on food-borne illnesses please visit:
http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/listeria-eng.php
CloseOnce Clover Leaf canned or pouched product is opened, leftover contents should be immediately removed from their original package, placed in a covered, non-metallic container and refrigerated. The leftover product should be used within one to three days.
CloseIt is not advisable to freeze seafood products in unopened cans or pouches. However, once cans or pouches are opened, any unused contents should be immediately transferred to a covered non-metallic container, refrigerated and utilized within one to three days. Opened product can also be transferred to, and frozen in plastic bags or other containers suitable for freezing.
CloseAll of Clover Leaf’s Sockeye, Pink and Keta Salmon are caught wild in the cold waters of the North Pacific Ocean and the Bering Sea.
CloseDon’t be alarmed by glass like crystals that you may find in your canned seafood. It is simply Struvite, a naturally occurring mineral, magnesium ammonium phosphate, that develops in the can during storage. They are sometimes present as small crystals that impart a grittiness to the product or they may occur as crystals 5-8 mm long. Struvite is not harmful and will readily dissolve in the digestive juices of the stomach. How can struvite be distinguished from glass? Place crystals in a few drops of hot vinegar and they will gradually dissolve, while glass will not. Struvite is extremely rare. For example, the incidence of struvite in our sockeye salmon is 2.4 in 1,000,000 cans. If you have any concerns or questions about struvite, please don't hesitate to contact us. We are more than happy to answer your questions and always make it a priority to ensure that our customers are satisfied.
CloseAll of Clover Leaf’s Sockeye, Pink and Keta Salmon are wild. They are caught in the cold waters of the North Pacific Ocean and the
Bering Sea.
CloseA 100g serving of Clover Leaf Sockeye Salmon contains 158 calories and 10.1 grams of fat. However, we should tell you that the majority of fat is unsaturated at 7.6 grams. These unsaturated fats include Omega 3 fatty acids which have been identified as an element which can help reduce the risk of heart attacks, and help lower cholesterol. If you are looking for a slightly less fatty fish, we suggest you try Clover Leaf Pink or Red Rose Keta Salmon for a change. They do contain less fat and calories and are much more economical. While the taste is quite different they do offer excellent alternatives for cooked recipes. A 100g serving of Clover Leaf Pink Salmon contains 132 calories and 7.4 grams of fat, with almost as much Omega 3 fatty acids as Sockeye. Our Red Rose Keta Salmon has 112 calories and 3.6 grams of fat. Whichever Clover Leaf salmon you choose, you can be assured that you are receiving the highest quality and best value.
CloseThe size and quantity of bones and skin in canned salmon will vary from can to can depending on the size of the fish. The high heat sterilization process softens them to the point where they can be easily mashed and blended into salmon salads, casseroles, and other delicious meals. There is no waste in canned salmon -- the liquid, skin, and bones are all edible and supply important nutrients such as calcium and phosphorus. For your convenience, we also produce a Skinless - Boneless line of Salmon products.
CloseClover Leaf does not own any salmon processing facilities. However, in order to meet the market demand for Clover Leaf canned salmon, stocks are sourced from both USA and Canada. All of Clover Leaf’s Sockeye, Pink and Keta Salmon are caught wild in the
Pacific Ocean. Factors such as catch location, water depth and temperature, and diet of the fish, can affect the appearance, colour, odour, flavour, and/or texture of the fish. However, all Clover Leaf products are packed and processed with the same rigid high quality specifications that you have come to expect.
CloseYes, they’re steam-baked and pasteurized, therefore they are ready to use straight from the package.
CloseClover Leaf Seafood Delectables
TM will stay fresh and delicious for up to 4 days if covered and refrigerated.
CloseClover Leaf Seafood Delectables
TM are great in salads, on pastas, or as an appetizer. See the recipe section on this web site for many great cooking ideas!
CloseNo, Clover Leaf Seafood Delectables
TM are crab, or lobster flavoured.
CloseNo, There are no shellfish in our Crab and Lobster Seafood Delectables
TM that could cause an allergic reaction, however, if you have a shellfish allergy, it is a wise caution to avoid shellfish products, including imitation.
CloseYes, Seafood Delectables
TM may be served either hot or cold. For hot applications we recommend you add Seafood Delectables
TM to the hot meal just prior to serving.
CloseThe "Best Before" date shows how long the product will be of optimal quality. We recommend you use the product within a week of the "Best Before" date; however, we do not guarantee the product quality past the "Best Before" date.
CloseFreezing is not recommended and is not necessary , because the product remains fresh and flavourful up until the "Best Before" date when Seafood Delectables are kept refrigerated and unopened. After opening a package of Seafood Delectables
TM, it will remain fresh for up to 4 days when covered and refrigerated. If on the other hand, you have to freeze Seafood Delectables because they are close to, or at the best before date, the product will be just fine once you thaw it for your next recipe. Just make sure you freeze it in an airtight package!
CloseYes! Clover Leaf Crab Delectables
TM, and Lobster Delectables
TM work well in virtually any hot or cold recipe, including soup, salads, sandwiches, pasta dishes, casseroles, dips, spreads, and much more. Clover Leaf Seafood Delectables
TM make it easier to enjoy the great flavour of seafood fat free. Please check the recipe section of this web site for many creative and delicious ideas.
CloseClover Leaf Seafood Delectables
TM are made from North Pacific white fish such as pollock or whiting. These fillets are deboned, chopped and washed with water to remove fat. Artificial Crab, or lobster flavour is added, and this fat-free product is steam baked, packaged and sealed for freshness, and then pasteurized. Clover Leaf Seafood Delectables
TM contain no oils or soy extenders.
CloseFreezing Seafood Delectables
TM will make it appear darker. Also, you may notice some changes in the texture and colour of the product after thawing. In addition, it may be softer, and some free moisture may be present in the package. The flavour will not be affected. Submerge package in cold water, or thaw in refrigerator. Microwave or oven thawing is NOT recommended.
CloseThe shelf life is 90 days from the manufacture date for lobster, and 120 days from the manufacture date for crab.
CloseThere are 2 flavours: Crab in Flake Style or Leg style, and Lobster in Flake style.
CloseClover Leaf Seafood Delectables
TM may be found in the refrigerated seafood section of most grocery stores.
CloseCommercially canned tuna may be safely stored for several years as long as the cans are not bulged, leaking, or otherwise damaged and the seams are intact. (If these conditions are present, the product should of course, not be consumed.) Palatability, however, may be affected over prolonged time periods, especially under adverse storage conditions. For example, the palatability of product stored at high temperatures will be adversely affected during a shorter time frame than product stored at moderate or cool temperatures. It is recommended, therefore, that canned tuna inventories be rotated every one to two years to assure the best quality. It is not considered advisable to freeze tuna in unopened cans. However, once cans are opened, any unused contents should be immediately refrigerated and utilized within one to two days. Opened product can also be frozen in plastic bags or other containers suitable for freezing.
CloseDon’t be alarmed by glass like crystals that you may find in your canned seafood. It is simply Struvite, a naturally occurring mineral, magnesium ammonium phosphate, that develops in the can during storage. They are sometimes present as small crystals that impart a grittiness to the product or they may occur as crystals 5-8 mm long. Struvite is not harmful and will readily dissolve in the digestive juices of the stomach. How can struvite be distinguished from glass? Place crystals in a few drops of hot vinegar and they will gradually dissolve, while glass will not. Struvite is extremely rare. For example, the incidence of struvite in our sockeye salmon is 2.4 in 1,000,000 cans. If you have any concerns or questions about struvite, please don't hesitate to contact us. We are more than happy to answer your questions and always make it a priority to ensure that our customers are satisfied.
CloseCanned tuna is an excellent source of high quality protein, vitamins and minerals and is low in saturated fat. The nutrients in fish, specifically fatty acids and fish oil, may play a beneficial role in the prevention of coronary heart disease and may help lower blood pressure in people with hypertension.
CloseClover Leaf Tuna packed in vegetable broth contains a small amount of flavouring broth made from the following list of vegetables: Carrots; Peas; Green & Red Bell Peppers; Onions; Parsley; Celery; Garlic.
CloseThe can is labelled in this way so the corresponding sticker can be placed on the flat part of the container that has no pull-tab.
CloseBones are occasionally present in canned tuna although every reasonable effort is made to remove them. Highly trained personnel trim the loins entirely by hand. After this process, the loins are inspected several times for the presence of any pieces which may have been missed. Through this series of inspection steps, we are able to remove nearly 100% of all bones. On occasion, however, a bone is embedded in the loin and may be overlooked. The high heat sterilization process, after the fish has been canned, will normally soften them to the point where they will easily crumble.
CloseAlbacore is classified as "white" tuna, but there are several factors which can produce visible can-to-can variations in colour. It has been determined through research and processing experience that factors such as location where caught, water depth and temperature, and diet of the fish can affect the appearance, odour, flavour, and /or texture of the fish. This natural variation in raw fish is common to the tuna industry and is sometimes reflected in the finished product. For example, the colour of albacore can vary from nearly sheer to light pink, beige, or tan and still meet established colour requirements. You can be sure, however, that only high quality fish are used in Clover Leaf products.
CloseWhat process do you follow when you buy tuna? Most people look at the shelves and the prices and pick what they feel is the lowest price. Unfortunately, most people don't understand the differences between tuna and why they are different prices. Albacore is the premium tuna and only Albacore may be called White tuna. It is a different fish than those sold as Light tuna, and does cost more. However, the meat is whiter and milder tasting than light tuna and according to most White tuna users, well worth the money. Light tuna is more economical. Most Light tuna sold in Canada use one of two species: yellowfin or skipjack. While both offer excellent value, yellowfin is a more premium fish and this is apparent in the taste and colour. Clover Leaf recommends that you identify how you will be using your tuna first. Are you going to make sandwiches? Then you may want to stick with Yellowfin or Skipjack. If you are planning to make a Salade Nicoise or other recipes where the appearance of the fish is more important, then serve White/Albacore. If you haven't yet tried different tuna, pick up the different types on your next shopping trip and note the differences yourself. Look for brands which identify the type of tuna in the ingredient panel, so that you know which kind you are using. Whichever type you buy, buy the best quality you feel comfortable with. There is also a difference in price depending on the style of the tuna. Solid tuna includes whole pieces of the loins of the tuna and is perfect for dishes where the true taste of the fish is desired. Chunk and Flake tuna have lighter consistencies and are more economical. They are better suited to sandwiches, spreads and dips. Again, it is best to first determine the type of dish you are preparing and buy the format accordingly.
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