interim marketing authorization regarding the use of carrageenan as an emulsifying and stabilizing agent and tocopherols as an antioxidant in frozen fish fillets and frozen prepared fish fillets health canada has received a submission to permit the use of carrageenan as an emulsifying and stabilizing agent in frozen fish fillets and frozen prepared fish fillets at a maximum level of use of 0.01 . this submission also requested the use of tocopherols as an antioxidant in frozen fish fillets and frozen prepared fish fillets at a maximum level of use of 300 mg kg. evaluation of the available data supports the safety and effectiveness of carrageenan as an emulsifying and stabilizing agent and tocopherols as an antioxidant in frozen fish fillets and frozen prepared fish fillets. therefore it is the intention of health canada to recommend that the regulations be amended to permit the use of carrageenan as an emulsifying and stabilizing agent in frozen fish fillets and frozen prepared fish fillets both at a maximum level of use of 0.01 . it is also the intention of health canada to recommend that the food and drug regulations be amended to permit the use of tocopherols as an antioxidant in frozen fish fillets and frozen prepared fish fillets both at a maximum level of use of 300 mg kg. as a means to improve the responsiveness of the regulatory system an interim marketing authorization is being issued to permit the immediate use of carrageenan and tocopherols as indicated above while the regulatory process is undertaken to amend the regulations. the proposed regulatory amendments would be enabling measures to allow the sale of additional foods containing carrageenan as an emulsifying and stabilizing agent and tocopherols as an antioxidant. the amendments are supported by the safety assessment and would have a low impact on the economy and on the environment. consequently the regulatory amendments may proceed directly to final approval and publication in the canada gazette part ii