1996R2406 — EN — 01.01.2002 — 002.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COUNCILREGULATION(EC)No2406/96
of26November1996
layingdowncommonmarketingstandardsforcertain fisheryproducts
(OJ L 334, 23.12.1996, p. 1)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EC) No 323/97 of 21 February 1997 L 52 8 22.2.1997
►M2Council Regulation (EC) No 2578/2000 of 17 November 2000 L 298 1 25.11.2000
►M3Commission Regulation (EC) No 2495/2001 of 19 December 2001 L 337 23 20.12.2001
▼B
COUNCILREGULATION(EC)No2406/96
of26November1996
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 fisheryand 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 fishby Regulation (EEC) No103/76(
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 toreflect market developments and changes in trade practices; whereas it istherefore 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 shouldconsequently be replaced;
Whereas the principal aims of the common marketing standards for
fishery products are to improve products quality and thus makemarketing easier to the benefit of both producers and consumers;whereas, since fishery products are unprocessed and are marketed freshor 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, theymust consist of products of the same species, and may come from thesame 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 thelatest 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 theentire Community market in order to prevent distortions of competitionand, secondly, to enable the market organization price arrangements tobe applied uniformly; whereas, to that end, there should be arequirement 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 forhuman consumption, are being sold for the first time on Communityterritory; whereas the standards apply without prejudice to health rulesor rules adopted as part of stock conservation measures; whereas it isespecially important to recall the primary importance, in all circum-
stances, of any minimum biological sizes in force, as against the
minimum sizes determined for fishery products by the commonmarketing standards;
Whereas the application of the common marketing standards to products
coming from third countries means that additional information must be1996R2406 — EN — 01.01.2002 — 002.001 — 2
(1) OJ No L 388, 31. 12. 1992, p. 1. Regulation as last amended by Regulation
(EC) No 3318/94 (OJ No L 350, 31. 12. 1994, p. 15).
(2) OJ No L 20, 28. 1. 1976, p. 9. Regulation as last amended by Regulation
(EEC) No 1935/93 (OJ No L 176, 20. 7. 1993, p. 1).
(3) OJ No L 20, 28. 1. 1976, p. 35. Regulation as last amended by Regulation
(EC) No 1300/93 (OJ No L 126, 9. 6. 1995, p. 3).
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shown on packaging; whereas this information need not be shown,
however, where the products are brought into the Community by vesselsflying 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 thebasis of organoleptic criteria, provision should be made for thecollaboration of experts appointed for this purpose by the tradeorganizations concerned;
Whereas, in order to keep each other informed, each Member State
should supply the other Member States and the Commission with a listof 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 beentaken;
(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 ora group ofparasites which
has dimension, colour or texture which is clearly distinguishablefrom fishtissues and can be seen with out optical means ofmagnifying 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 tothe requirements of Council Directive 91/493/EEC of 22 July1991 laying downthe health conditions for the production and the
placing on the market of fishery products(
1).
(b) Pending the adoption of a Commission Decision under Directive
91/493, the criteria for fish which is unfit for human consumptionare set out in the ‘not admitted’ category in Annex I to thisRegulation:
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 inshorefishermen.1996R2406 — EN — 01.01.2002 — 002.001 — 3
(1) OJ No L 268, 24. 9. 1991, p. 15. Directive as last amended by Directive 96/
23/EC (OJ No L 125, 23. 5. 1996, p. 10).
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3. Detailed rules for the application of this Article shall be adopted in
accordance with the procedure laid down in Article 32 of the basicRegulation.
Article 3
1. Common marketing standards are hereby laid down for the
following products:
(a) Saltwater fishfalling 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 andScyliorhinus spp. ),
— redfish( Sebastes spp. ),
— whiting (Merlangius merlangus) ,
— blue whiting (Micromestistius poutassou orGadus 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 andAphanopus carbo ),
— Striped or red mullet ( Mullus barbatus ,Mullus surmuletus ),
— Black sea bream ( Spondyliosoma cantharus );
(b) Crustaceans falling under CN code 0306 whether presented live,
freshor ch illed, 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);
(c) — Cephalopods falling under CN code 0307:
— cuttlefish (Sepia officinalis and Rossia macrosoma) ;1996R2406 — EN — 01.01.2002 — 002.001 — 4
▼M2
▼B
▼M2
(d) Common scallop and other aquatic invertebrates falling within code
NC 0307:
— Common scallop ( Pecten maximus ),
— Common whelk ( Buccinum undatum ).
2. The marketing standards referred to in paragraph 1 shall comprise:
(a) freshness categories; and
(b) size categories.
B.Freshnesscategories
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.
3. The crab, common scallop and common whelk referred to in
Article 3 shall not be classified according to specific standards of
freshness.
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 lotshall 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 ofwithdrawal as provided for in Articles 12, 12 (a), 14 and 15 of the basicRegulation.
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 verysmall proportion with slight pressure marks and superficial injuries shallbe tolerated.
4. For fish, selachii, cephalopods and Norway lobster in freshness
category B, a small proportion withmore serious pressure marks and
superficial injuries shall be tolerated. Fish must be free of blemishes andbad discolouration.
5. When products are being classified by freshness category, without
prejudice to the health rules applicable, the presence of visible parasites1996R2406 — EN — 01.01.2002 — 002.001 — 5
▼B
▼M2
▼B
▼B
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 itspresentation.
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.Sizecategories
Article 7
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 insize categories by width of shell; common scallops and common whelksshall be graded in size categories by width of shell.
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 resourcesin the waters of the Baltic Sea, the Belts and the Sound(
1),
— Council Regulation (EEC) No 3094/86 of 7 October 1986 laying
down certain technical measures for the conservation of fisheryresources(
2),
— Council Regulation (EEC) No 1626/94 of 27 June 1994 laying down
certain technical measures for the conservation of fishery resources
in the Mediterranean(3).
For the purposes of control by the competent authorities, the species
covered by marketing standards shall respect the minimum biologicalsizes 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. Eachlot must contain products of th e same size. A small lot need
not, however, be of uniform size; if it is not of uniform size, the lot shallbe 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 neednot be shown if the contents of the box are shown, when weighed beforebeing put up for sale, to correspond to the presumed contents expressedin 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 inArticle 32 of the basic Regulation.1996R2406 — EN — 01.01.2002 — 002.001 — 6
(1) OJ No L 162, 18. 6. 1986, p. 1. Regulation as last amended by Regulation
(EC) No 1821/96 (OJ No L 241, 21. 9. 1996, p. 8).
(2) OJ No L 288, 11. 10. 1986, p. 1. Regulation as last amended by Regulation
(EC) No 3071/95, 22. 12. 1995 (OJ No L 329, 30. 12. 1995, p. 14).
(3) OJ No L 171, 6. 7. 1994, p. 1. Regulation as amended by Regulation (EC) No
1075/96 (OJ No L 142, 15. 6. 1996, p. 1).▼M2
▼B
▼B
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 ensurethat the freshness and size of the products contained in the lot are asuniform 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 offish in each sample, and the methods for assessing the grading andverifying the weight of lots offered for sale shall be adopted inaccordance 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 withprocedure laid down in
Article 32 of the basic Regulation.
D.D.Productsfromthirdcountries
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 arepresented in packages on which the following information is clearly andlegibly 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 flyingthe flag of a third country, and intended for marketing, shall be subjectto the same provisions as those applicable to Community catches,without prejudice to Regulation (EC) No 1093/94(
1).
E.Finalprovisions
Article 12
1. The fishing industry shall grade fishery products for freshness
categories Extra, A and B and size in collaboration withexpertsdesignated for that purpose by the trade organizations concerned.Member States shall carry out controls to ensure compliance with theprovisions of this Article.
2. Should the grading not be carried out according to the procedure
provided for in paragraph 1, the competent national authorities mayundertake 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 intoforce, with a list of the names and addresses of the experts and trade1996R2406 — EN — 01.01.2002 — 002.001 — 7
(1) OJ No L 121, 12. 5. 1994, p. 3.
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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.1996R2406 — EN — 01.01.2002 — 002.001 — 8
▼B
ANNEX I
FRESHNESSRATINGS
The ratings established in this Annex apply to the following products or groups of products, by
reference to appraisal criteria specific to eachof th em.
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.
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, irides-
cent pigment
(save for
redfish) or
opalescent; no
discolourationPigmentation
bright but not
lustrousPigmentation in
the process of
becoming disco-
loured and dullDull pigmenta-
tion (2)
Skin mucus Aqueous, trans-
parentSlightly cloudy Milky Yellowish grey,
opaque mucus
Eye Convex
(bulging); black,
bright pupil;
transparent
corneaConvex and
slightly sunken;
black dull pupil;
slightly opales-
cent corneaFlat; opalescent
cornea; opaque
pupilConcave in the
centre; grey pupil;
milky cornea (2)
Gills Bright colour;
no mucusLess coloured;
transparent
mucusBrown/grey
becoming disco-
loured; thick,
opaque mucusYellowish; milky
mucus (2)
Peritoneum (in
gutted fish)Smooth; bright;
difficult to
detachfrom
fleshSlightly dull;
can be detached
from fleshSpeckled; comes
away easily
from fleshDoes not stick (2)
Smell of gills and
abdominal cavity(2)
— whitefish other
than plaiceSeaweedy No smell of
seaweed; neutral
smellFermented;
slightly sourSour
— plaice Freshoily;
peppery; earthy
smellOily; seaweedy
or slightly
sweetishOily; fermented;
stale, slightly
rancidSour1996R2406 — EN — 01.01.2002 — 002.001 — 9
▼B
Criteria
Freshness category
Not admitted (1)
Extra A B
FleshFirm and elastic;
smooth
surface (3)Less elastic Slightly soft
(flaccid), less
elastic; waxy
(velvety) and
dull surfaceSoft (flaccid) (2);
scales easily
detached from
skin, surface
rather wrinkled
Extracriteria forheadedanglerfish
Blood vessles
(vental muscles)Sharp outline
and bright redSharp outline;
darkening of the
bloodDiffuse and
brownTotally (2) diffuse,
brown and
yellowing of theflesh
(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) Freshfishprior to th e 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 pigmen-
tation, bright,
shining irides-
cent colours;
clear distinction
between dorsal
and central
surfacesLoss of lustre
and shine; duller
colours; less
difference
between dorsal
and ventral
surfacesDull, lustreless,
insipid colours;
skin creased
when fish
curvedVery dull pigmen-
tation; skin
coming away from
flesh(3)
Skin mucus Aqueous, trans-
parentSlightly 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 brownBrownishand
extensive
seepage of blood
from vesselsYellowish(3)
Eye Convex,
bulging; blue-
black bright
pupil, trans-
parent ‘eyelid’Convex and
slightly sunken;
dark pupil;
slightly opales-
cent corneaFlat; blurred
pupil; blood
seepage around
the eyeConcave in the
centre; grey pupil;
milky cornea (3)
Gills (2) Uniformly dark
red to purple.
No mucusLess bright
colour, paler at
edges. Trans-
parent mucusBecoming thick
discoloured
opaque mucusYellowish; milky
mucus (3)
Smell of gills Freshseaweed;
pungent; iodineNo smell or
seaweed.
Neutral smellSlightly sulphur-
eous (4) fatty
smell, rancid
bacon cuttings
or rotten fruitRotten 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.1996R2406 — EN — 01.01.2002 — 002.001 — 10
▼B
(2) For herring and mackerel preserved in cool seawater (either chilled by ice (CSW) or refrigerated by mechanical
means (RSW)) complying withth e 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 fishgoes rancid before stale, CSW/RSW fishgoes stale before rancid.
C. SELACHII
Criteria
Freshness category
Not admitted (1)
Extra A B
Eye Convex, very
bright and
iridescent; small
pupilsConvex and
slightly sunken;
loss of bright-
ness and
iridescence, oval
pupilsFlat, dull Concave
yellowish(2)
Appearance In rigor mortis
or partially in
rigor; small
quantity of clear
mucus present
on skinBeyond rigor
stage; no mucus
on skin and
especially in
mouthand gill
openingsSome mucus in
mouthand on
gill openings;
slightly flattened
jawLarge quantities of
mucus in mouth
and on gill open-
ings(2)
Smell Seaweed smell No smell or very
slight stale but
not an ammonia
smellSlight ammonia;
sourPungent ammonia
smell (3)
Specific oradditionalcriteria forskate
Extra A B Not admitted
Skin Bright, irides-
cent and shiny
pigmentation,
aqueous mucusBright pigmen-
tation, aqueuous
mucusPigmentation in
the process of
becoming disco-
loured and dull,
opaque mucusDiscolouration,
skin creased, thick
mucus
Texture of the
fleshFirm and elastic Firm Soft Flaccid
Aspect Edge ot the fins
translucent and
curvedStiff fins Soft Drooping
Belly White and shiny
witha mauvish
edge around the
finsWhite and shiny
withred patch es
limited to
around the finsWhite and dull,
withnumerous
red or yellow
patchesYellow to greenish
bellies red patches
in the flesh itself
(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.
D. CEPHALOPODS
Criteria
Freshness category
Extra A B
Skin Bright pigmentation,
skin sticks to fleshDull pigmentation;
skin sticks to fleshDiscoloured; easily
detached from flesh1996R2406 — EN — 01.01.2002 — 002.001 — 11
▼B
Criteria
Freshness category
Extra A B
FleshVery firm; pearly
whiteFirm; chalky white Slightly soft; pinky
white or slightly
yellowing
Tentacles Resistant to removal Resistant to removal More easily removedSmell 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 trans-
ferred from one container
to another
— Fleshmust be free from
any foreign odour
— Shrimps must be free from
sand, mucus and other
foreign bodiesThe same as for Extra category
Appearance of:
1. shrimp with shell Clear reddish-pink in colour
withsmall wh ite flecks;
pectoral part of shell predo-
minantly 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 withpossibility of start
of blackening of head
Condition of fleshduring 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 allowedSmall quantity of fragments of
shrimp allowed
Smell Freshseaweed, sligh tly sweet
smellAcidulous; no smell of seaweed
2.Norwaylobster
Criteria
Freshness category
Extra A B
Shell Pale pink or pink to
orange-redPale pink or pink to
orange-red; no black
spotsSlight discoloration;
some black spots and
greyishcolour, particu-
larly on shell and
between tail segments1996R2406 — EN — 01.01.2002 — 002.001 — 12
▼B
Criteria
Freshness category
Extra A B
Eye and gills Shiny black eyes;
pink gillsEyes dull and grey/
black; gills greyishGills dark grey or some
greenishcolour on
dorsal surface of shell
Smell Characteristic mild
shellfish smellLoss of characteristic
shellfish smell. No
ammonia smellSlightly sour
Flesh(tail) Translucent and blue
in colour tending
towards whiteNo longer translucent
but not discolouredOpaque and dull in
appearance1996R2406 — EN — 01.01.2002 — 002.001 — 13
ANNEX II
SIZECATEGORIES
Scale of weightsMinimum 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
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 (a) 20 cm
3 0,085 to 0,125 9 to 11 (b) 18 cm
4(a) 0,050 to 0,085 12 to 20 3 20 cm
Baltic herring caught and landed, south
of 59º 30 ′4(b) 0,036 to 0,085 12 to 27
Baltic herring 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
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 (a)3 5 c m
3 2 to 4 (b)3 0 c m
4 1 to 2 3 35 cm
5 0,3 to 1 Baltic Southof 59º30 ′N3 5 c m▼B1996R2406 — EN — 01.01.2002 — 002.001 — 14▼M3
▼B
Scale of weightsMinimum 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
Saithe
(Pollachius virens)1 5 and over — 1 35 cm
2 3 to 5 2 (a)3 5 c m
3 1,5 to 3 (b)3 0 c m
4 0,3 to 1,5 3 35 cm
Baltic Southof 59º30 ′N3 0 c m
Haddock
(Melanogrammus aeglefinus)1 1 and over — 1 ICES Vb) (EC-zone) 30 cm
2 0,57 to 1 2 (a)3 0 c m
3 0,37 to 0,57 (b)2 7 c m
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 (a)2 3 c m
3 0,25 to 0,35 (b)2 3 c m
4 0,11 to 0,25 3 23 cm
Ling
(Molva spp. )1 5 and over — 1 —
2 3 to 5 2 (a) not yet fixed
3 1,2 to 3 (b)—
36 3 c m
Mackerel of the species Scomber scom-
brusMediterranean1 0,5 and over 50 or less 1 20 cm
2 0,2 to 0,5 51 to 125 2 Except NorthSea 20 cm
3 0,1 to 0,2 126 to 250 NorthSea 30 cm
0,08 to 0,2 126 to 325 3 20 cm
52 0 c m
Mediterranean 18 cm
Mackerel of the species Scomber japo-
nicus1 0,5 and over — —
2 0,25 to 0,53 0,14 to 0,254 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 cm3 0,012 to 0,020 51 to 83 Mediterranean 9 cm4 0,008 to 0,012 84 to 125▼B1996R2406 — EN — 01.01.2002 — 002.001 — 15
Scale of weightsMinimum 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
Plaice
(Pleuronectes platessa)1 0,6 and over — 1 25 cm
2 0,4 to 0,6 2 (a)2 5 c m
3 0,3 to 0,4 (b)2 7 c m
4 0,15 to 0,3 NorthSea 27 cm
32 5 c m
Baltic subdivisions 22 to 25 25 cm
subdivisions 26 to 28 21 cm
subdivisions 29 Southof
59º30′N18 cm
Hake
(Merluccius merluccius)1 2,5 and over — 1 30 cm
2 1,2 to 2,5 2 (a)3 0 c m
3 0,6 to 1,2 (b)3 0 c m
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 (a)2 5 c m
3 0,20 to 0,25 (b)2 5 c m
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, gutted1 8 and over — 1 —
2 4 to 8 2 (a) not yet fixed
3 2 to 4 (b)—
4 1 to 2 3 not yet fixed
5 0,5 to 1 Mediterranean 30 cm
Anglerfish
(Lophius spp. )
head removed1 4 and over — —
2 2 to 4
3 1 to 2
4 0,5 to 15 0,2 to 0,5▼B1996R2406 — EN — 01.01.2002 — 002.001 — 16
Scale of weightsMinimum 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
Dab
(Limanda limanda)1 0,25 and over — 1 15 cm
2 0,13 to 0,25 2 (a)1 5 c m
(b)2 3 c m
NorthSea 23 cm
32 3 c m
Lemon sole
(Microstomus kitt)1 0,6 and over — 1 25 cm
2 0,35 to 0,6 2 (a)2 5 c m
3 0,18 to 0,35 (b)2 5 c m
32 5 c m
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
25 0 t o 7 032 5 t o 5 0
41 0 t o 2 5
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 (
a)3 0 c m
3 1,5 to 3 (b)—
4 0,3 to 1,5 3 30 cm
Blue whiting
(Micromesistius poutassou orGadus
poutassou)1 — 7 or less —
2 8 to 1431 5 t o 2 542 6 t o 3 0
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 0,254 0,05 to 0,125▼B1996R2406 — EN — 01.01.2002 — 002.001 — 17
Scale of weightsMinimum 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
Boghe
(Boops boops)1 — 5 or less —
2 6 to 31
33 2 t o 7 0
Picarel
(Maena sararis)1 — 20 or less —
22 1 t o 4 034 1 t o 9 0
Conger eel
(Conger conger)1 7 and over — 1 —
2 5 to 7 2 (
a)5 8 c m
3 0,5 to 5 (b)—
35 8 c m
Gurnard
(Trigla spp. )
Tub gurnard1 1 and over — —
2 0,4 to 13 0,2 to 0,44 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 cm3 0,2 to 0,4 3 15 cm4 0,08 to 0,2 5 15 cm5 0,02 to 0,08 Mediterranean 12 cm
Mullet
(Mugil spp. )1 1 and over — 1 —
2 0,5 to 1 2 (
a)2 0 c m
3 0,2 to 0,5 (b)—
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 34 0,3 to 1▼B1996R2406 — EN — 01.01.2002 — 002.001 — 18
Scale of weightsMinimum 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
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 (a)2 4 c m
(b)2 4 c m
32 4 c m
Baltic subdivisions 22-25 25 cm
subdivisions 26-28 21 cm
subdivisions 29-32 Southof
59º30′N18 cm
Sole
(Solea spp. )1 0,5 and over — 1 24 cm
2 0,33 to 0,5 2 (a)2 4 c m
3 0,25 to 0,33 (b)2 4 c m
4 0,17 to 0,25 3 24 cm5 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 0,255 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 macro-
soma)1 0,5 and over — —
2 0,3 to 0,53 0,1 to 0,3▼B1996R2406 — EN — 01.01.2002 — 002.001 — 19
Scale of weightsMinimum 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
Norway lobster
(Nephrops norvegicus)1 — 20 and less 2 Skagerrak and Kattegat 40 mm (*)
2 21 to 30 130 mm (**)
3 31 to 40 2 except Scotland
IrishSea25 mm (*)
4 over 40 [ICES VIa) and VIIa)],Ska-
gerrak and Kattegat85 mm (**)
2 Western Scotland and Irish
Sea20 mm (*)
[ICES VIa) and VIIa)] 70 mm (**)
3 20 mm (*)
70 mm (**)
Mediterranean 20 mm (*)
70 mm (**)
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,
IrishSea46 mm
4 over 180 [ICES VIa) and VIIa)],
Skagerrak and Kattegat
2 Western Scotland and Irish
Sea [ICES VIa) and VIIa)]37 mm
33 7 m m
Crangonid shrimps
(Crangon crangon)1 6,8 mm and over (5)— —
2 6,5 mm and over
Pandalid shrimps
(Pandalus borealis)
freshor ch illedOne size — 250 and less —
Pandalid shrimps boiled or steamed 1 — 160 and less —
2 161 to 250▼B1996R2406 — EN — 01.01.2002 — 002.001 — 20
Scale of weightsMinimum 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
Edible crab
(Cancer pagurus)1 16 cm and over (6)— —
2 1 3t o1 6c m(6)
(1) The categories of weights include fish from the lower limit up to, but excluding, the upper limit.
(2) For mackerel of bothspecies, number of fish /25 kg.
(3) This table shall apply until 31 December 1997.
(4) This table shall apply from 1 January 1998.
(5) Widthof sh ell.
(6) Width of shell at the widest point.
(a) Except Skagerrak and Kattegat.
(b) Skagerrak and Kattegat.
(*) Lengthof sh ell.
(**) Overall length.▼B1996R2406 — EN — 01.01.2002 — 002.001 — 21
Scale of weightsMinimum 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 northof
52º 30' N and VIId100 mm (1)
ICES VIIa northof 52º 30' N
and VIId110 mm (1)
Common whelk
(Buccinum undatum)one size 4,5 cm and over (3) Regions 1 to 5 except
Skagerrak/Kattegat45 mm (1)
Striped or red mullet
(Mullus surmuletus, Mullus barbatus)1 500 g and over
2 200 g 500 g exclusive3 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 exclusive3 300 g to 500 g exclusive4 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 protec tion 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.▼M21996R2406 — EN — 01.01.2002 — 002.001 — 22