1996R2406 — EN — 02.06.2005 — 004.001

This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents

Amended by:





Amended by:









▼B

COUNCIL REGULATION(EC) No 2406/96

of 26 November 1996

laying down common marketing standards for certain fishery products







THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty establishing the European Community, Having regard to Council Regulation (EEC) No 3759/92 of 17 December 1992 on the common organization of the market in fishery and aquaculture products ( 1 ), and in particular Article 2 (3) thereof, Having regard to the proposal from the Commission, Whereas common marketing standards were laid down for certain species of fish by Regulation (EEC) No 103/76 ( 2 ) and for certain species of crustaceans by Regulation (EEC) No 104/86 ( 3 ); whereas far-reaching new amendments must now be made to these Regulations in order to reflect market developments and changes in trade practices; whereas it is therefore necessary to revise these provisions entirely, in a single legal instrument, to ensure that they are clear and can be properly applied; whereas Regulations (EEC) No 103/76 and (EEC) No 104/76 should consequently be replaced; Whereas the principal aims of the common marketing standards for fishery products are to improve products quality and thus make marketing easier to the benefit of both producers and consumers; whereas, since fishery products are unprocessed and are marketed fresh or chilled, their quality is determined largely by their freshness, which is assessed on the basis of objective criteria by organoleptic examination; whereas, if batches of fishery products are to be uniformly fresh, they must consist of products of the same species, and may come from the same fishing grounds and the same vessel only; Whereas a small but adequate number of freshness categories should be established based on appropriate ratings for individual products groups; whereas, however, in view of the need to support quality products, at the latest as from 1 January 2000, not all freshness categories should be permitted to qualify for the intervention mechanisms introduced as part of the market organization arrangements; Whereas the common marketing standards are also aimed at defining uniform trade characteristics for the products in question across the entire Community market in order to prevent distortions of competition and, secondly, to enable the market organization price arrangements to be applied uniformly; whereas, to that end, there should be a requirement that fishery products be graded on the basis of size categories determined according to weight or, in some individual cases, according to size; Whereas the common marketing standards apply when all the products concerned, of Community origin or from third countries, intended for human consumption, are being sold for the first time on Community territory; whereas the standards apply without prejudice to health rules or rules adopted as part of stock conservation measures; whereas it is especially important to recall the primary importance, in all circumstances, of any minimum biological sizes in force, as against the minimum sizes determined for fishery products by the common marketing standards; Whereas the application of the common marketing standards to products coming from third countries means that additional information must be shown on packaging; whereas this information need not be shown, however, where the products are brought into the Community by vessels flying the flag of a third country under the same conditions as Community catches; Whereas, in view of normal practice in most Member States, it is advisable that the industry should grade fishery products for freshness and size; whereas, with a view in particular to assessing freshness on the basis of organoleptic criteria, provision should be made for the collaboration of experts appointed for this purpose by the trade organizations concerned; Whereas, in order to keep each other informed, each Member State should supply the other Member States and the Commission with a list of the names and addresses of the experts and trade organizations concerned, HAS ADOPTED THIS REGULATION:







A.

General provisions

Article 1

1. This Regulation lays down, for certain fishery products, common marketing standards as provided for in Article 2 of Regulation (EEC) No 3759/92, hereinafter called the ‘basic Regulation’.

2. For the purpose of this Regulation:

(a) ‘marketing’shall mean the first offer for sale and/or the first sale, on Community territory, for human consumption;

(b) ‘lot’shall mean a quantity of fishery products of a given species which has been subjected to the same treatment and may have come from the same fishing grounds and the same vessel;

(c) ‘fishing grounds’shall be interpreted as the customary name given by the fishing industry to the place in which catches have been taken;

(d) ‘presentation’ shall mean the form in which the fish is marketed, such as whole, gutted, headless, etc.;

(e) ‘ visible parasite’shall mean a parasite or a group of parasites which has dimension, colour or texture which is clearly distinguishable from fish tissues and can be seen without optical means of magnifying and under good light conditions for human vision.

3.

(a) The provisions of this Regulation relating to the freshness categories for fishery products shall apply without prejudice to the requirements of Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products ( 4 ).

(b) Pending the adoption of a Commission Decision under Directive 91/493, the criteria for fish which is unfit for human consumption are set out in the ‘not admitted’ category in Annex I to this Regulation:

Article 2

1. Fishery products, as specified in Article 3, of Community origin or from third countries, may be marketed only if they meet the requirements of this Regulation.

2. This Regulation shall not, however, apply to small quantities of products disposed of directly to retailers or consumers by inshore fishermen.

3. Detailed rules for the application of this Article shall be adopted in accordance with the procedure laid down in Article 32 of the basic Regulation.

Article 3

1. Common marketing standards are hereby laid down for the following products:

(a) Saltwater fish falling under CN code 0302: — plaice (Pleuronectes platessa), — albacore or longfinned tuna (Thunnus alalunga), — bluefin tuna (Thunnus thynnus), — bigeye tuna (Thunnus or Parathunnus obesus), — herring of the species Clupea harengus, — cod of the species Gadus morhua, — sardine of the species Sardina pilchardus, — haddock (Melanogrammus aeglefinus), — saithe (Pollachius virens), — pollack (Pollachius pollachius), — mackerel of the species Scomber scombrus, — mackerel of the species Scomber japonicus, — horse mackerel (Trachurus spp.), — dogfish (Squalus acanthias and Scyliorhinus spp.), — redfish (Sebastes spp.), — whiting (Merlangius merlangus), — blue whiting (Micromestistius poutassou or Gadus poutassou), — ling (Molva spp.), — anchovy (Engraulis spp.), — hake of the species Merluccius merluccius, — megrim (Lepidorhombus spp.), — Ray's bream (Brama spp.), — anglerfish (Lophius spp.), — dab (Limanda limanda), — lemon sole (Microstomus kitt), — pouting (Trisopterus luscus), and poor cod/Mediterranean cod (Trisopterus minutus), — bogue (Boops boops) — picarel (Maena smaris), — conger (Conger conger), — gurnard (Trigla spp.), — mullet (Mugil spp.), — skate (Raja spp.), — Common flounder (Platichthys flesus), — sole (Solea spp.), — scabbardfish (Lepidopus caudatus and Aphanopus carbo), ▼M2 — Striped or red mullet (Mullus barbatus, Mullus surmuletus), — Black sea bream (Spondyliosoma cantharus), ▼M4 — Sprat (Sprattus sprattus); ▼B

(b) Crustaceans falling under CN code 0306 whether presented live, fresh or chilled, or cooked by steaming or by boiling in water: — shrimps (Crangon crangon) and pandalid shrimps (Pandalus borealis), — edible crabs (Cancer pagurus), — norway lobsters (Nephrops norvegicus);

— Cephalopods falling under CN code 0307: — cuttlefish (Sepia officinalis and Rossia macrosoma); (c)

▼M2

(d) Common scallop and other aquatic invertebrates falling within code NC 0307: — Common scallop (Pecten maximus), — Common whelk (Buccinum undatum).

▼B

2. The marketing standards referred to in paragraph 1 shall comprise:

(a) freshness categories; and

(b) size categories.







B.

Freshness categories

Article 4

1. The freshness category of each lot shall be determined on the basis of the freshness of the product and a number of additional requirements.

Freshness shall be defined by reference to the special ratings for different types of products set out in Annex I.

2. On the basis of the ratings referred to in paragraph 1, products as specified in Article 3 shall be classified by lot in one of the following freshness categories:

(a) Extra, A or B in the case of fish, selachii, cephalopods and Norway lobsters;

(b) Extra or A in the case of shrimps.

However, live Norway lobsters shall be classified in category E.

▼M2

3. The crab, common scallop and common whelk referred to in Article 3 shall not be classified according to specific standards of freshness.

▼B

However, only whole crabs, excluding berried females or soft-shelled crabs, may be marketed.

Article 5

1. Each lot must contain products of the same degree of freshness. A small lot need not, however, be of uniform freshness; if it is not, the lot shall be placed in the lowest freshness category represented therein.

2. The freshness category must be clearly and indelibly marked, in characters which are at least 5 cm high, on labels affixed to the lot.

Article 6

1. Fish, selachii, cephalopods and Norway lobster as specified in Article 3 placed by lot in category B shall be ineligible, insofar as that lot is concerned, for the financial assistance granted in respect of withdrawal as provided for in Articles 12, 12 (a), 14 and 15 of the basic Regulation.

2. Fish, selachii, cephalopods and Norway lobster in freshness category Extra must be free of pressure marks, injuries, blemishes and bad discolouration.

3. Fish, selachii, cephalopods and Norway lobster in freshness category A must be free or blemishes and bad discolouration. A very small proportion with slight pressure marks and superficial injuries shall be tolerated.

4. For fish, selachii, cephalopods and Norway lobster in freshness category B, a small proportion with more serious pressure marks and superficial injuries shall be tolerated. Fish must be free of blemishes and bad discolouration.

5. When products are being classified by freshness category, without prejudice to the health rules applicable, the presence of visible parasites and their possible effect on the quality of the product shall also be taken into consideration, allowance being made for the type of product and its presentation.

6. Detailed rules for the application of this Article shall be adopted, where necessary, in accordance with the procedure laid down in Article 32 of the basic Regulation.







C.

Size categories

Article 7

▼M2

1. The products referred to in Article 3 shall be sized by weight or by number per kilogram. Shrimps and crabs, however, shall be graded in size categories by width of shell; common scallops and common whelks shall be graded in size categories by width of shell.

▼B

2. The minimum sizes established by this Regulation, in accordance with the scale set out in Annex II, shall apply without prejudice to the minimum lengths required under:

— Council Regulation (EEC) No 1866/86 of 12 June 1986 laying down certain technical measures for the conservation of fishery resources in the waters of the Baltic Sea, the Belts and the Sound ( 5 ),

— Council Regulation (EEC) No 3094/86 of 7 October 1986 laying down certain technical measures for the conservation of fishery resources ( 6 ),

— Council Regulation (EEC) No 1626/94 of 27 June 1994 laying down certain technical measures for the conservation of fishery resources in the Mediterranean ( 7 ).

For the purposes of control by the competent authorities, the species covered by marketing standards shall respect the minimum biological sizes as laid down and which are set out in Annex II.

Article 8

1. Lots shall be placed in size categories in accordance with the scale set out in Annex II.

2. Each lot must contain products of the same size. A small lot need not, however, be of uniform size; if it is not of uniform size, the lot shall be placed in the lowest size category represented therein.

3. The size category and presentation must be clearly and indelibly marked, in characters which are at least 5 cm high, on labels affixed to the lot.

The net weight in kilograms shall be clearly and legibly marked on each lot. Where lots are put up for sale in standard boxes, the net weight need not be shown if the contents of the box are shown, when weighed before being put up for sale, to correspond to the presumed contents expressed in kilograms.

4. Detailed rules for the application of this Article, in particular as regards the method of weighing and the determination of a variation in the net weight, above or below that marked or presumed, permitted for each lot, shall be adopted in accordance with the procedure laid down in Article 32 of the basic Regulation.

Article 9

Pelagic species may be graded in the different categories of freshness and size on the basis of a system of sampling. This system must ensure that the freshness and size of the products contained in the lot are as uniform as possible.

Detailed rules for the application of this Article, in particular for determining the number of samples to be taken, the weight or volume of fish in each sample, and the methods for assessing the grading and verifying the weight of lots offered for sale shall be adopted in accordance with the procedure laid down in Article 32 of the basic Regulation.

Article 10

In order to ensure local or regional supplies of shrimps and crabs for certain coastal zones of the Community, exemptions from the minimum sizes specified for these products in Annex II may be adopted.

The zones in question shall be determined and the corresponding marketing sizes adopted in accordance with procedure laid down in Article 32 of the basic Regulation.







D.

D. Products from third countries

Article 11

1. Without prejudice to Article 2 (1), products as specified in Article 3 imported from third countries may be marketed only if they are presented in packages on which the following information is clearly and legibly marked:

— country of origin, printed in Roman letters at least 20 mm high,

— scientific name of product and its trade name,

— presentation,

— freshness and size categories,

— net weight in kilograms of products in the package,

— date of grading and date of dispatch,

— name and address of consignor.

2. However, products as specified in Article 3 landed in a Community port direct from the fishing grounds from vessels flying the flag of a third country, and intended for marketing, shall be subject to the same provisions as those applicable to Community catches, without prejudice to Regulation (EC) No 1093/94 ( 8 ).







E.

Final provisions

Article 12

1. The fishing industry shall grade fishery products for freshness categories Extra, A and B and size in collaboration with experts designated for that purpose by the trade organizations concerned. Member States shall carry out controls to ensure compliance with the provisions of this Article.

2. Should the grading not be carried out according to the procedure provided for in paragraph 1, the competent national authorities may undertake this grading themselves.

Article 13

Each Member State shall provide the other Member States and the Commission, not later than one month before this Regulation enters into force, with a list of the names and addresses of the experts and trade organizations referred to in Article 12. The other Member States and the Commission shall be informed of any amendments to the list.

Article 14

Before 31 December 2001, the Commission shall submit to the Council a report on the results of the application of Article 6 (1) of this Regulation, accompanied, if need be, by appropriate proposals.

Article 15

Regulations (EEC) No 103/76 and (EEC) No 104/76 are hereby repealed. References to those Regulations shall be understood to apply to this Regulation.

Article 16

1. This Regulation shall enter into force on 1 January 1997.

2. Notwithstanding paragraph 1, the provisions of Article 6 (1) shall apply as from 1 January 2000.

This Regulation shall be binding in its entirety and directly applicable in all Member States.









ANNEX I

FRESHNESS RATINGS

The ratings established in this Annex apply to the following products or groups of products, by reference to appraisal criteria specific to each of them.

A. Whitefish

Haddock, cod, saithe, pollack, redfish, whiting, ling, hake, Ray's bream, anglerfish, pouting and poor cod, bogue, picarel, conger, gurnard, mullet, plaice, megrim, sole, dab, lemon sole, flounder, scabbard fish.

B. Bluefish

Albacore or longfinned tuna, bluefin tuna, bigeye tuna, blue whiting, herring, sardines, mackerel, horse mackerel, anchovy ►M4 , sprat ◄ .

C. Selachii

Dogfish, skate.

D. Cephalopods

Cuttlefish.

E. Crustaceans

1. Shrimps,

2. Norway lobster.

A. WHITEFISH







Criteria Freshness category Not admitted (1) Extra A B Skin Bright, iridescent pigment (save for redfish) or opalescent; no discolouration Pigmentation bright but not lustrous Pigmentation in the process of becoming discoloured and dull Dull pigmentation (2) Skin mucus Aqueous, transparent Slightly cloudy Milky Yellowish grey, opaque mucus Eye Convex (bulging); black, bright pupil; transparent cornea Convex and slightly sunken; black dull pupil; slightly opalescent cornea Flat; opalescent cornea; opaque pupil Concave in the centre; grey pupil; milky cornea (2) Gills Bright colour; no mucus Less coloured; transparent mucus Brown/grey becoming discoloured; thick, opaque mucus Yellowish; milky mucus (2) Peritoneum (in gutted fish) Smooth; bright; difficult to detach from flesh Slightly dull; can be detached from flesh Speckled; comes away easily from flesh Does not stick (2) Smell of gills and abdominal cavity (2) — whitefish other than plaice Seaweedy No smell of seaweed; neutral smell Fermented; slightly sour Sour — plaice Fresh oily; peppery; earthy smell Oily; seaweedy or slightly sweetish Oily; fermented; stale, slightly rancid Sour Flesh Firm and elastic; smooth surface (3) Less elastic Slightly soft (flaccid), less elastic; waxy (velvety) and dull surface Soft (flaccid) (2); scales easily detached from skin, surface rather wrinkled Extra criteria for headed anglerfish Blood vessles (vental muscles) Sharp outline and bright red Sharp outline; darkening of the blood Diffuse and brown Totally (2) diffuse, brown and yellowing of the flesh (1) This column will apply only until a Commission Decision is taken establishing criteria for fish which is unfit for human consumption, pursuant to Council Directive 91/493/EEC. (2) Or in a more advanced state of decay. (3) Fresh fish prior to the onset of rigor mortis will not be firm and elastic but will still be graded in category Extra.

B. BLUEFISH







Criteria Freshness category Not admitted (1) Extra A B Skin (2) Bright pigmentation, bright, shining iridescent colours; clear distinction between dorsal and central surfaces Loss of lustre and shine; duller colours; less difference between dorsal and ventral surfaces Dull, lustreless, insipid colours; skin creased when fish curved Very dull pigmentation; skin coming away from flesh (3) Skin mucus Aqueous, transparent Slightly cloudy Milky Yellowish grey, opaque mucus (3) Consistency of flesh (2) Very firm, rigid Fairly rigid, firm Slightly soft Soft (flaccid) (3) Gill covers Silvery Silvery, slightly red or brown Brownish and extensive seepage of blood from vessels Yellowish (3) Eye Convex, bulging; blue-black bright pupil, transparent ‘eyelid’ Convex and slightly sunken; dark pupil; slightly opalescent cornea Flat; blurred pupil; blood seepage around the eye Concave in the centre; grey pupil; milky cornea (3) Gills (2) Uniformly dark red to purple. No mucus Less bright colour, paler at edges. Transparent mucus Becoming thick discoloured opaque mucus Yellowish; milky mucus (3) Smell of gills Fresh seaweed; pungent; iodine No smell or seaweed. Neutral smell Slightly sulphureous (4) fatty smell, rancid bacon cuttings or rotten fruit Rotten sour (3) (1) This column will apply only until a Commission Decision is taken establishing criteria for fish which is unfit for human consumption, pursuant to Council Directive 91/493/EEC. (2) For herring and mackerel preserved in cool seawater (either chilled by ice (CSW) or refrigerated by mechanical means (RSW)) complying with the requirements laid down in Directive 92/48/EEC (OJ No L 187, 7. 7. 1992, p. 41) Annex II, point 8, the following freshness categories apply: — criterion A applies for Extra and A categories. (3) Or in a more advanced state of decay. (4) Iced fish goes rancid before stale, CSW/RSW fish goes stale before rancid.

C. SELACHII







Criteria Freshness category Not admitted (1) Extra A B Eye Convex, very bright and iridescent; small pupils Convex and slightly sunken; loss of brightness and iridescence, oval pupils Flat, dull Concave yellowish (2) Appearance In rigor mortis or partially in rigor; small quantity of clear mucus present on skin Beyond rigor stage; no mucus on skin and especially in mouth and gill openings Some mucus in mouth and on gill openings; slightly flattened jaw Large quantities of mucus in mouth and on gill openings (2) Smell Seaweed smell No smell or very slight stale but not an ammonia smell Slight ammonia; sour Pungent ammonia smell ()







Specific or additional criteria for skate Extra A B Not admitted Skin Bright, iridescent and shiny pigmentation, aqueous mucus Bright pigmentation, aqueuous mucus Pigmentation in the process of becoming discoloured and dull, opaque mucus Discolouration, skin creased, thick mucus Texture of the flesh Firm and elastic Firm Soft Flaccid Aspect Edge ot the fins translucent and curved Stiff fins Soft Drooping Belly White and shiny with a mauvish edge around the fins White and shiny with red patches limited to around the fins White and dull, with numerous red or yellow patches Yellow to greenish bellies red patches in the flesh itself

D. CEPHALOPODS







Criteria Freshness category Extra A B Skin Bright pigmentation, skin sticks to flesh Dull pigmentation; skin sticks to flesh Discoloured; easily detached from flesh Flesh Very firm; pearly white Firm; chalky white Slightly soft; pinky white or slightly yellowing Tentacles Resistant to removal Resistant to removal More easily removed Smell Fresh; seaweed Slightly or no smell Ink smell

E. CRUSTACEANS







1. Shrimps Criteria Freshness category Extra A Minimum requirements — Surface of shell: moist and shiny — Shrimps must fall out separately when transferred from one container to another — Flesh must be free from any foreign odour — Shrimps must be free from sand, mucus and other foreign bodies The same as for Extra category Appearance of: 1. shrimp with shell Clear reddish-pink in colour with small white flecks; pectoral part of shell predominantly light in colour — Ranging in colour from slightly washed-out reddish-pink to bluish-red with white flecks; pectoral part of shell should be light coloured tending towards grey 2. deep-water prawn Uniformly pink — Pink with possibility of start of blackening of head Condition of flesh during and after shelling — Shells easily with only technically unavoidable losses of flesh — Firm but not tough — Shells less easily with small losses of flesh — Less firm, slightly tough Fragments Occasional fragments of shrimp allowed Small quantity of fragments of shrimp allowed Smell Fresh seaweed, slightly sweet smell Acidulous; no smell of seaweed







2. Norway lobster Criteria Freshness category Extra A B Shell Pale pink or pink to orange-red Pale pink or pink to orange-red; no black spots Slight discoloration; some black spots and greyish colour, particularly on shell and between tail segments Eye and gills Shiny black eyes; pink gills Eyes dull and grey/black; gills greyish Gills dark grey or some greenish colour on dorsal surface of shell Smell Characteristic mild shellfish smell Loss of characteristic shellfish smell. No ammonia smell Slightly sour Flesh (tail) Translucent and blue in colour tending towards white No longer translucent but not discoloured Opaque and dull in appearance









ANNEX II

SIZE CATEGORIES







Scale of weights Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Species Size Kg/fish (1) Number of fish/kg (2) Region Geographical area Minimum size ▼A1 Atlantic herring (Clupea harengus) 1 0,250 and over 4 or less 1 ICES Vb (EC zone) 20 cm 2 0,125 to 0,250 5 to 8 2 20 cm 3 0,085 to 0,125 9 to 11 (a) 18 cm 4(a) 0,050 to 0,085 12 to 20 3 (b) 20 cm Baltic herring (Clupea harengus) caught and landed, south of 59o 30′ 4(b) 0,036 to 0,085 12 to 27 Baltic herring (Clupea harengus) caught and landed, north of 59o 30′ 4(c) 0,057 to 0,085 12 to 17 5 0,031 to 0,057 18 to 32 6 0,023 to 0,031 33 to 44 Baltic herring (Clupea harengus) caught and landed in waters under the sovereignty and jurisdiction of Estonia and Latvia 7(a) 0,023 to 0,036 28 to 44 7(b) 0,014 to 0,023 45 to 70 Baltic herring (Clupea harengus) caught and landed in the Gulf of Riga 8 0,010 to 0,014 71 to 100 ▼B Sardines (Sardina pilchardus) 1 0,067 and over 15 or less not yet fixed 2 0,042 to 0,067 16 to 24 3 a 0,028 to 0,042 25 to 35 4 0,015 to 0,028 36 to 67 Mediterranean 0,011 to 0,028 36 to 91 Spotted dogfish (Scyliorhinus spp.) 1 2 and over — — 2 1 to 2 3 0,5 to 1 Piked dogfish (Squalus acanthias) 1 2,2 and over — — 2 1 to 2,2 3 0,5 to 1 Redfish (Sebastes spp.) 1 2 and over — — 2 0,6 to 2 3 0,35 to 0,6 Cod (Gadus morhua) 1 7 and over — 1 35 cm 2 4 to 7 2 () 35 cm 3 2 to 4 () 30 cm 4 1 to 2 3 35 cm 5 0,3 to 1 Baltic South of 59o30′ N 35 cm Saithe (Pollachius virens) 1 5 and over — 1 35 cm 2 3 to 5 2 () 35 cm 3 1,5 to 3 () 30 cm 4 0,3 to 1,5 3 35 cm Baltic South of 59o30′ N 30 cm Haddock (Melanogrammus aeglefinus) 1 1 and over — 1 ICES Vb) (EC-zone) 30 cm 2 0,57 to 1 2 () 30 cm 3 0,37 to 0,57 () 27 cm 4 0,17 to 0,37 3 30 cm Whiting (Merlangius merlangus) 1 0,5 and over — 1 27 cm 2 0,35 to 0,5 2 () 23 cm 3 0,25 to 0,35 () 23 cm 4 0,11 to 0,25 3 23 cm Ling (Molva spp.) 1 5 and over — 1 — 2 3 to 5 2 () not yet fixed 3 1,2 to 3 () — 3 63 cm Mackerel of the species Scomber scombrus Mediterranean 1 0,5 and over 50 or less 1 20 cm 2 0,2 to 0,5 51 to 125 2 Except North Sea 20 cm 3 0,1 to 0,2 126 to 250 North Sea 30 cm 0,08 to 0,2 126 to 325 3 20 cm 5 20 cm Mediterranean 18 cm Mackerel of the species Scomber japonicus 1 0,5 and over — — 2 0,25 to 0,5 3 0,14 to 0,25 4 0,05 to 0,14 Anchovy (Engraulis spp.) 1 0,033 and over 30 or less 3 except ICES IXa) 12 cm 2 0,020 to 0,033 31 to 50 3 ICES IXa) 10 cm 3 0,012 to 0,020 51 to 83 Mediterranean 9 cm 4 0,008 to 0,012 84 to 125 Plaice (Pleuronectes platessa) 1 0,6 and over — 1 25 cm 2 0,4 to 0,6 2 () 25 cm 3 0,3 to 0,4 () 27 cm 4 0,15 to 0,3 North Sea 27 cm 3 25 cm Baltic subdivisions 22 to 25 25 cm subdivisions 26 to 28 21 cm subdivisions 29 South of 59o30′ N 18 cm Hake (Merluccius merluccius) 1 2,5 and over — 1 30 cm 2 1,2 to 2,5 2 () 30 cm 3 0,6 to 1,2 () 30 cm 4 0,28 to 0,6 3 27 cm 5 0,2 to 0,28 Mediterranean 20 cm Mediterranean 0,15 to 0,28 Megrim (Lepidorhombus spp.) 1 0,45 and over — 1 25 cm 2 0,25 to 0,45 2 () 25 cm 3 0,20 to 0,25 () 25 cm 4 0,11 to 0,20 3 20 cm Mediterranean 0,05 to 0,20 Ray's bream (Brama spp.) 1 0,8 and over — — 2 0,2 to 0,8 Anglerfish (Lophius spp.) whole, gutted 1 8 and over — 1 — 2 4 to 8 2 () not yet fixed 3 2 to 4 () — 4 1 to 2 3 not yet fixed 5 0,5 to 1 Mediterranean 30 cm Anglerfish (Lophius spp.) head removed 1 4 and over — — 2 2 to 4 3 1 to 2 4 0,5 to 1 5 0,2 to 0,5 Dab (Limanda limanda) 1 0,25 and over — 1 15 cm 2 0,13 to 0,25 2 () 15 cm () 23 cm North Sea 23 cm 3 23 cm Lemon sole (Microstomus kitt) 1 0,6 and over — 1 25 cm 2 0,35 to 0,6 2 () 25 cm 3 0,18 to 0,35 () 25 cm 3 25 cm Albacore or long-finned tuna (Thunnus alalunga) 1 4 and over — — 2 1,5 to 4 Blue-fin tuna (Thunnus thynnus) 1 70 and over — Mediterranean 70 cm or 6,4 kg 2 50 to 70 3 25 to 50 4 10 to 25 5 6,4 to 10 Big-eye tuna (Thunnus obesus) 1 10 and over — — 2 3,2 to 10 Pollack (Pollachius pollachius) 1 5 and over — 1 — 2 3 to 5 2 () 30 cm 3 1,5 to 3 () — 4 0,3 to 1,5 3 30 cm Blue whiting (Micromesistius poutassou or Gadus poutassou) 1 — 7 or less — 2 8 to 14 3 15 to 25 4 26 to 30 Pouting (Trisopterus luscus) and Poor cod (Trisopterus minutus) 1 0,4 and over — 3 not yet fixed 2 0,25 to 0,4 3 0,125 to 0,25 4 0,05 to 0,125 Boghe (Boops boops) 1 — 5 or less — 2 6 to 31 3 32 to 70 Picarel (Maena sararis) 1 — 20 or less — 2 21 to 40 3 41 to 90 Conger eel (Conger conger) 1 7 and over — 1 — 2 5 to 7 2 () 58 cm 3 0,5 to 5 () — 3 58 cm Gurnard (Trigla spp.) Tub gurnard 1 1 and over — — 2 0,4 to 1 3 0,2 to 0,4 4 0,06 to 0,2 Other Gurnard 1 0,25 and over 2 0,2 — 0,25 Horse mackerel (Trachurus spp.) 1 0,6 and over — 1 15 cm 2 0,4 to 0,6 2 15 cm 3 0,2 to 0,4 3 15 cm 4 0,08 to 0,2 5 15 cm 5 0,02 to 0,08 Mediterranean 12 cm Mullet (Mugil spp.) 1 1 and over — 1 — 2 0,5 to 1 2 () 20 cm 3 0,2 to 0,5 () — 4 0,1 to 0,2 3 20 cm Mediterranean 16 cm Skate (Raja spp.) 1 5 and over — — 2 3 to 5 3 1 to 3 4 0,3 to 1 Skate (wings) 1 3 and over — — 2 0,5 to 3 Flounder (Platichthys Flesus) 1 over 0,3 — 1 24 cm 2 0,2 to 0,3 inclusive 2 () 24 cm () 24 cm 3 24 cm Baltic subdivisions 22-25 25 cm subdivisions 26-28 21 cm subdivisions 29-32 South of 59o30′N 18 cm Sole (Solea spp.) 1 0,5 and over — 1 24 cm 2 0,33 to 0,5 2 () 24 cm 3 0,25 to 0,33 () 24 cm 4 0,17 to 0,25 3 24 cm 5 0,12 to 0,17 (3) Mediterranean 20 cm 1 0,5 and over 2 0,33 to 0,5 3 0,25 to 0,35 4 0,2 to 0,25 5 0,12 to 0,2 (4) Frostfish (Lepidopus caudatus) 1 3 and over — — 2 2 to 3 3 1 to 2 4 0,5 to 1 Black scabbardfish (Aphanopus carbo) 1 3 and over — 2 0,5 to 3 Cuttlefish (Sepia officinalis and Rossia macrosoma) 1 0,5 and over — — 2 0,3 to 0,5 3 0,1 to 0,3 Norway lobster (Nephrops norvegicus) 1 — 20 and less 2 Skagerrak and Kattegat 40 mm (9) 2 21 to 30 130 mm (10) 3 31 to 40 2 except Scotland Irish Sea 25 mm (9) 4 over 40 [ICES VIa) and VIIa)],Skagerrak and Kattegat 85 mm (10) 2 Western Scotland and Irish Sea 20 mm (9) [ICES VIa) and VIIa)] 70 mm (10) 3 20 mm (9) 70 mm (10) Mediterranean 20 mm (9) 70 mm (10) Norway lobster tails 1 — 60 and less 2 Skagerrak and Kattegat 72 mm 2 61 to 120 3 121 to 180 2 except Western Scotland, Irish Sea 46 mm 4 over 180 [ICES VIa) and VIIa)], Skagerrak and Kattegat 2 Western Scotland and Irish Sea [ICES VIa) and VIIa)] 37 mm 3 37 mm Crangonid shrimps (Crangon crangon) 1 6,8 mm and over (5) — — 2 6,5 mm and over Pandalid shrimps (Pandalus borealis) fresh or chilled One size — 250 and less — Pandalid shrimps boiled or steamed 1 — 160 and less — 2 161 to 250 Edible crab (Cancer pagurus) 1 16 cm and over (6) — — 2 13 to 16 cm (6) (1) The categories of weights include fish from the lower limit up to, but excluding, the upper limit. (2) For mackerel of both species, number of fish/25 kg. (3) This table shall apply until 31 December 1997. (4) This table shall apply from 1 January 1998. (5) Width of shell. (6) Width of shell at the widest point. (7) Except Skagerrak and Kattegat. (8) Skagerrak and Kattegat. (9) Length of shell. (10) Overall length.

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Scale of weights Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Species Size Kg/fish or shell size Number of fish/kg Region Geographical area Minimum size Common scallop (Pecten maximus) one size 10 cm and over (3) Regions 1 to 5 except Skagerrak/Kattegat and except ICES VIIa north of 52o 30' N and VIId 100 mm (1) ICES VIIa north of 52o 30' N and VIId 110 mm (1) Common whelk (Buccinum undatum) one size 4,5 cm and over (3) Regions 1 to 5 except Skagerrak/Kattegat 45 mm (1) Striped or red mullet (Mullus surmuletus, Mullus barbatus) 1 500 g and over 2 200 g 500 g exclusive 3 a 40 g to 200 g exclusive Mediterranean 3 b 18 g to 200 g exclusive Mediterranean 11 cm (2) Black sea bream (Spondyliosoma cantharus) 1 800 g and over 2 500 g to 800 g exclusive 3 300 g to 500 g exclusive 4 180 g to 300 g exclusive (1) 20Laid down in Council Regulation (EC) No 850/98 of 30 March 1998 for the conservation of fishery resources through technical measures for the protection of juveniles of marine organisms (OJ L 125, 27.4.1998, p.1). Regulation as last amended by Regulation (EC) No 1298/2000 (OJ L 148, 22.6.2000, p. 1). (2) Laid down in Regulation (EC) No 1626/94. (3) Shell width, measured at the widest point.

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Scale of weights Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Species Size Kg/fish No of fish/kg Region Geographical area Minimum size Sprat (Sprattus sprattus) 1 0,004 and over 250 or less