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This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COUNCIL REGULATION(EC)No 2406/96
of 26 November 1996
laying down common marketing standards for certain fishery products
(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
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COUNCIL REGULATION(EC)No 2406/96
of 26 November 1996
laying down common marketing standards for certain fishery prod-
ucts
THE COUNCIL OF THE EUROPEAN UNION,
Havingreg ard to the Treaty establishingthe 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,
Havingreg ard to the proposal from the Commission,Whereas common marketingstandards 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-reachingnew amendments must now be made to these Reg ulationsin order to reflect market developments and changes in trade practices;whereas it is therefore necessary to revise these provisions entirely, in asingle legal instrument, to ensure that they are clear and can be properlyapplied; whereas Regulations (EEC) No 103/76 and (EEC) No 104/76should consequently be replaced;
Whereas the principal aims of the common marketingstandards for
fishery products are to improve products quality and thus makemarketingeasier 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, whichis assessed on the basis of objective criteria by organoleptic exam-ination; whereas, if batches of fishery products are to be uniformlyfresh, they must consist of products of the same species, and may comefrom the same fishingg rounds 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, atthe latest as from 1 January 2000, not all freshness categories should bepermitted to qualify for the intervention mechanisms introduced as partof the market organization arrangements;
Whereas the common marketingstandards 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 a require-ment that fishery products be graded on the basis of size categoriesdetermined accordingto weig ht or, in some individual cases, accordingto size;
Whereas the common marketingstandards apply when all the products
concerned, of Community origin or from third countries, intended forhuman consumption, are beingsold 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 theminimum sizes determined for fishery products by the commonmarketingstandards;
(1) OJ No L 388, 31. 12. 1992, p. 1. Regulation as last amended by Regula-
tion (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 Regula-
tion (EC) No 1300/93 (OJ No L 126, 9. 6. 1995, p. 3).
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Whereas the application of the common marketingstandards to products
comingfrom third countries means that additional information must beshown on packaging; whereas this information need not be shown,however, where the products are brought into the Community by vesselsflyingthe flagof a third country under the same conditions asCommunity catches;
Whereas, in view of normal practice in most Member States, it is
advisable that the industry should grade fishery products for freshnessand size; whereas, with a view in particular to assessingfreshness onthe basis of organoleptic criteria, provision should be made for thecollaboration of experts appointed for this purpose by the trade organ-izations 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 organizationsconcerned,
HAS ADOPTED THIS REGULATION:
A.General provisions
Article 1
1. This Regulation lays down, for certain fishery products, common
marketingstandards as provided for in Article 2 of Reg ulation (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 comefrom the same fishingg rounds and the same vessel;
(c) ‘fishing grounds' shall be interpreted as the customary name given
by the fishingindustry 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 or a group of parasites which
has dimension, colour or texture which is clearly distinguishablefrom fish tissues and can be seen without optical means of magni-fying and under good light conditions for human vision.
3. (a) The provisions of this Regulation relating to the freshness cate-
gories for fishery products shall apply without prejudice to therequirements of Council Directive 91/493/EEC of 22 July 1991layingdown the health conditions for the production and theplacingon the market of fishery products (
1).
(b) Pendingthe adoption of a Commission Decision under
Directive 91/493, the criteria for fish which is unfit for humanconsumption are set out in the ‘not admitted'category in AnnexI 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 require-ments of this Regulation.
(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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2. This Regulation shall not, however, apply to small quantities ofproducts disposed of directly to retailers or consumers by inshore fish-ermen.
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 marketingstandards are hereby laid down for the
followingproducts:
(a) Saltwater fish fallingunder CN code 0302:
— plaice (Pleuronectes platessa) ,
— albacore or longfinned tuna (Thunnus alalunga) ,
— bluefin tuna (Thunnus thynnus) ,
— bigeye tuna (Thunnus or Parathunnus obesus) ,
— herringof 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 );
(b) Crustaceans fallingunder CN code 0306 whether presented live,
fresh or chilled, or cooked by steamingor by boilingin water:
— shrimps ( Crangon crangon ) and pandalid shrimps ( Pandalus
borealis),
— edible crabs (Cancer pagurus) ,
— norway lobsters (Nephrops norvegicus);
(c) — Cephalopods fallingunder CN code 0307:
— cuttlefish (Sepia officinalis and Rossia macrosoma) .
2. The marketingstandards referred to in parag raph 1 shall comprise:
(a) freshness categories; and
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(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 followingfreshness 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. Crab as specified in Article 3 shall not be subject to specific
freshness standards.
However, only whole crabs, excludingberried 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 thatlot 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 andbad 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 with more serious pressure marks andsuperficial injuries shall be tolerated. Fish must be free of blemishes andbad discolouration.
5. When products are beingclassified by freshness categ ory, without
prejudice to the health rules applicable, the presence of visible parasitesand their possible effect on the quality of the product shall also be takeninto consideration, allowance beingmade 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 Article32 of the basic Regulation.
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C.Size categories
Article 7
1. Products as specified 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.
2. The minimum sizes established by this Regulation, in accordance
with the scale set out in Annex II, shall apply without prejudice to theminimum 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 resourcesin the Mediterranean(
3).
For the purposes of control by the competent authorities, the species
covered by marketingstandards shall respect the minimum biolog icalsizes 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 lotshall 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 tothe 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 weightneed not be shown if the contents of the box are shown, when weighedbefore beingput up for sale, to correspond to the presumed contentsexpressed 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 inthe net weight, above or below that marked or presumed, permitted foreach lot, shall be adopted in accordance with the procedure laid down inArticle 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 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 deter-
miningthe number of samples to be taken, the weig ht or volume of fishin each sample, and the methods for assessingthe g radingand verifyingthe weight of lots offered for sale shall be adopted in accordance withthe procedure laid down in Article 32 of the basic Regulation.
(1) OJ No L 162, 18. 6. 1986, p. 1. Regulation as last amended by Regula-
tion (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 Regula-
tion (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).
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Article 10
In order to ensure local or regional supplies of shrimps and crabs for
certain coastal zones of the Community, exemptions from the minimumsizes specified for these products in Annex II may be adopted.
The zones in question shall be determined and the corresponding
marketingsizes adopted in accordance with procedure laid down inArticle 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 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 fishingg rounds from vessels flyingtheflagof a third country, and intended for marketing , shall be subject tothe same provisions as those applicable to Community catches, withoutprejudice to Regulation (EC) No 1093/94 (
1).
E.Final provisions
Article 12
1. The fishingindustry shall g rade fishery products for freshness
categories Extra, A and B and size in collaboration with experts desig-nated for that purpose by the trade organizations concerned. MemberStates shall carry out controls to ensure compliance with the provisionsof 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 tradeorganizations referred to in Article 12. The other Member States and theCommission 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 thisRegulation, accompanied, if need be, by appropriate proposals.
(1) OJ No L 121, 12. 5. 1994, p. 3.
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Article 15
Regulations (EEC) No 103/76 and (EEC) No 104/76 are hereby
repealed. References to those Regulations shall be understood to applyto this Regulation.
Article 16
1. This Regulation shall enter into force on 1 January 1997.2. Notwithstandingparag raph 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.
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Criteria
Freshness category
Extra A BNot admitted (1)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.
C.Selachii
Dogfish, skate.
D.Cephalopods
Cuttlefish.
E.Crustaceans
1. Shrimps,
2. Norway lobster.
A. WHITEFISH
Skin Bright, iridescent
pigment (save forredfish) or opales-cent; no discol-ourationPigmentationbright but notlustrous Pigmentation in theprocess ofbecomingdiscol-oured and dullDull pigmenta-tion (
2)
Skin mucus Aqueous, trans-parent Slightly cloudy Milky Yellowish grey,opaque mucus
Eye Convex (bulging);black, bright pupil;transparent cornea Convex andslightly sunken;black dull pupil;slightly opalescentcorneaFlat; opalescentcornea; opaquepupil Concave in thecentre; greypupil; milkycornea (
2)
Gills Bright colour; nomucus Less coloured;transparent mucus Brown/greybecomingdiscol-oured; thick,opaque mucusYellowish;milky mucus (
2)
Peritoneum (ingutted fish) Smooth; bright;difficult to detachfrom flesh Slightly dull; canbe detached fromflesh Speckled; comesaway easily fromflesh Does not stick (2)
Smell of gillsand abdominalcavity (2)
— whitefishother than plaice Seaweedy No smell ofseaweed; neutralsmell Fermented; slightlysourSour
— plaice Fresh oily;
peppery; earthysmellOily; seaweedy orslightly sweetish Oily; fermented;stale, slightlyrancid Sour
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▼B
Criteria
Freshness category
Extra A BNot admitted (1)
Criteria
Freshness category
Extra A BNot admitted (1)Flesh Firm and elastic;
smooth surface (3)Less elastic Slightly soft(flaccid), lesselastic; waxy(velvety) and dullsurfaceSoft (flaccid)(2);
scales easilydetached fromskin, surfacerather wrinkled
Extra criteria for headed anglerfish
Blood vessles(vental muscles) Sharp outline andbright red Sharp outline;darkeningof theblood Diffuse and brown Totally (2)
diffuse, brownand yellowingofthe flesh
(1) This column will apply only until a Commission Decision is taken establishingcriteria 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
Skin (2) Bright pigmenta-
tion, bright, shiningiridescent colours;clear distinctionbetween dorsal andcentral surfacesLoss of lustre andshine; dullercolours; less differ-ence betweendorsal and ventralsurfacesDull, lustreless,insipid colours;skin creased whenfish curvedVery dullpigmentation;skin comingaway fromflesh (
3)
Skin mucus Aqueous, trans-parent Slightly cloudy Milky Yellowish grey,opaque mucus (
3)
Consistency offlesh (
2)Very firm, rigid Fairly rigid, firm Slightly soft Soft (flaccid)(3)
Gill covers Silvery Silvery, slightly redor brown Brownish andextensive seepageof blood fromvesselsYellowish (3)
Eye Convex, bulging;blue-black brightpupil, transparent‘eyelid'Convex andslightly sunken;dark pupil; slightlyopalescent corneaFlat; blurred pupil;blood seepagearound the eye Concave in thecentre; greypupil; milkycornea (
3)
Gills (2) Uniformly dark redto purple. Nomucus Less bright colour,paler at edges.Transparent mucus Becomingthickdiscoloured opaquemucus Yellowish;milky mucus (
3)
Smell of gills Fresh seaweed;pungent; iodine No smell orseaweed. Neutralsmell Slightly sulphur-eous (
4) fatty smell,
rancid baconcuttings or rottenfruitRotten sour (3)
(1) This column will apply only until a Commission Decision is taken establishingcriteria for fish which is unfit for
human consumption, pursuant to Council Directive 91/493/EEC.
(2) For herringand mackerel preserved in cool seawater (either chilled by ice (CSW) or refrig erated by mechanical
means (RSW)) complyingwith the requirements laid down in Directive 92/48/EEC (OJ No L 187, 7. 7. 1992, p.41) Annex II, point 8, the followingfreshness categ ories 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
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Criteria
Freshness category
Extra A BNot admitted (1)
Extra A B Not admitted
Criteria
Freshness category
Extra A BEye Convex, very
bright and irides-cent; small pupilsConvex andslightly sunken;loss of brightnessand iridescence,oval pupilsFlat, dull Concaveyellowish (
2)
Appearance In rigor mortis orpartially in rigor;small quantity ofclear mucuspresent on skinBeyond rigor stage;no mucus on skinand especially inmouth and gillopeningsSome mucus inmouth and on gillopenings; slightlyflattened jawLarge quantitiesof mucus inmouth and ongill openings (
2)
Smell Seaweed smell No smell or veryslight stale but notan ammonia smell Slight ammonia;sour Pungentammoniasmell (
3)
Specific or additional criteria for skate
Skin Bright, iridescent
and shiny pigmen-tation, aqueousmucusBright pigmenta-tion, aqueuousmucus Pigmentation in theprocess ofbecomingdiscol-oured and dull,opaque mucusDiscolouration,skin creased,thick mucus
Texture of theflesh Firm and elastic Firm Soft Flaccid
Aspect Edge ot the finstranslucent andcurved Stiff fins Soft Drooping
Belly White and shinywith a mauvishedge around thefinsWhite and shinywith red patcheslimited to aroundthe finsWhite and dull,with numerous redor yellow patches Yellow togreenish belliesred patches inthe flesh itself
(1) This column will apply only until a Commission Decision is taken establishingcriteria 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
Skin Bright pigmentation,
skin sticks to fleshDull pigmentation; skinsticks to flesh Discoloured; easilydetached from flesh
Flesh Very firm; pearly white Firm; chalky white Slightly soft; pinky whiteor 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
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▼B
Criteria
Freshness category
Extra A
Criteria
Freshness category
Extra A BMinimum require-
ments— Surface of shell: moist and shiny
— Shrimps must fall out separately
when transferred from onecontainer to another
— Flesh must 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 white flecks; pectoral part ofshell predominantly light in colour— Ranging in colour from slightly
washed-out reddish-pink tobluish-red with white flecks; pectoralpart of shell should be light colouredtendingtowards g rey
2. deep-water prawn Uniformly pink — Pink with possibility of start ofblackeningof head
Condition of fleshduringand after shel-ling — Shells easily with only techni-
cally 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 ofshrimp allowed
Smell Fresh seaweed, slightly sweet smell Acidulous; no smell of seaweed
2.Norway lobster
Shell Pale pink or pink to
orange-redPale pink or pink toorange-red; no blackspots Slight discoloration;some black spots andgreyish colour, particu-larly on shell andbetween tail segments
Eye and gills Shiny black eyes; pinkgills Eyes dull and grey/black;gills greyish Gills dark grey or somegreenish colour on dorsalsurface of shell
Smell Characteristic mild shell-fish smell Loss of characteristicshellfish smell. Noammonia smell Slightly sour
Flesh (tail) Translucent and blue incolour tendingtowardswhite No longer translucent butnot discoloured Opaque and dull inappearance
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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(1) Number of fish/kg(2) Region Geographical area Minimum sizeANNEX II
SIZE CATEGORIES
►M1Herring( clupea hare- 1 0,25 and over 4 or less ◄ 1 ICES Vb) (EC-zone) 20cm
ngus)►M12 0,125 to 0,25 5t o8◄ 2 (a)2 0 c m
►M13 0,085 to 0,125 9t o1 1◄ (b)1 8 c m
►M14(a) 0,05 to 0,085 12 to 20 ◄ 3 20cm
Baltic herring, caught and
landed, south of 59 °30 /prime1(b) 0,036 to 0,085 12 to 27
Baltic herring, caught and
landed, north of 59 °30 /prime15 0,031 to 0,085 12 to 32
Sardines 1 0,067 and over 15 or less not yet fixed
(Sardina pilchardus) 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 1 2 and over — —
(Scyliorhinus spp. ) 2 1t o2
3 0,5 to 1
Piked dogfish 1 2,2 and over — —
(Squalus acanthias) 2 1t o2 , 2
3 0,5 to 1
Redfish 1 2 and over — —
(Sebastes spp.) 2 0,6 to 2
3 0,35 to 0,6
Cod 1 7 and over — 1 35cm
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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(1) Number of fish/kg(2) Region Geographical area Minimum size
(Gadus morhua) 2 4t o7 2 (a)3 5 c m
3 2t o4 (b)3 0 c m
4 1t o2 3 35 cm
5 0,3 to 1 Baltic South of 59 °30 /prime1N 35 cm
Saithe 1 5 and over — 1 35 cm
(Pollachius virens) 2 3t o5 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 South of 59 °30 /prime1N 30 cm
Haddock 1 1 and over — 1 ICES Vb) (EC-zone) 30 cm
(Melanogrammus aeglefinus) 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 1 0,5 and over — 1 27 cm
(Merlangius merlangus) 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 1 5 and over — 1 —
(Molva spp. ) 2 3t o5 2 (a) not yet fixed
3 1,2 to 3 (b)—
3 63 cm
Mackerel of the species Scomber 1 0,5 and over 50 or less 1 20 cm
scombrus Mediterranean2 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 1 0,5 and over — —
1996R2406 — EN — 01.01.1997 — 000.001 — 15▼B
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
japonicus2 0,25 to 0,5
3 0,14 to 0,25
4 0,05 to 0,14
Anchovy 1 0,033 and over 30 or less 3 except ICES IXa) 12 cm
(Engraulis spp. ) 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 1 0,6 and over — 1 25 cm
(Pleuronectes platessa) 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 North Sea 27 cm
3 25 cm
Baltic subdivisions 22 to 25 25 cm
subdivisions 26 to 28 21 cm
subdivisions 29 South of 59 °30 /prime1N 18 cm
Hake 1 2,5 and over — 1 30 cm
(Merluccius merluccius) 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 1 0,45 and over — 1 25 cm
(Lepidorhombus spp. ) 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 1 0,8 and over — —
(Brama spp. ) 2 0,2 to 0,8
Anglerfish 1 8 and over — 1 —
1996R2406 — EN — 01.01.1997 — 000.001 — 16▼B
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
(Lophius spp. ) 2 4t o8 2 (a) not yet fixed
whole, gutted 3 2t o4 (b)—
4 1t o2 3 not yet fixed
5 0,5 to 1 Mediterranean 30 cm
Anglerfish 1 4 and over — —
(Lophius spp. ) 2 2t o4
head removed 3 1t o2
4 0,5 to 1
5 0,2 to 0,5
Dab 1 0,25 and over — 1 15 cm
(Limanda limanda) 2 0,13 to 0,25 2 (a)1 5 c m
(b)2 3 c m
North Sea 23 cm
3 23 cm
Lemon sole 1 0,6 and over — 1 25 cm
(Microstomus kitt) 2 0,35 to 0,6 2 (a)2 5 c m
3 0,18 to 0,35 (b)2 5 c m
3 25 cm
Albacore or long-finned tuna 1 4 and over — —
(Thunnus alalunga) 2 1,5 to 4
Blue-fin tuna 1 70 and over — Mediterranean 70 cm or 6,4 kg
(Thunnus thynnus) 2 50 to 70
3 25 to 50
4 10 to 25
5 6,4 to 10
Big-eye tuna 1 10 and over — —
(Thunnus obesus) 2 3,2 to 10
Pollack 1 5 and over — 1 —
1996R2406 — EN — 01.01.1997 — 000.001 — 17▼B
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
(Pollachius pollachius) 2 3t o5 2 (a)3 0 c m
3 1,5 to 3 (b)—
4 0,3 to 1,5 3 30 cm
Blue whiting 1 — 7 or less —
(Micromesistius poutassou or 2 8t o1 4
Gadus poutassou)3 15 to 25
4 26 to 30
Pouting 1 0,4 and over — 3 not yet fixed
(Trisopterus luscus) 2 0,25 to 0,4
and Poor cod 3 0,125 to 0,25
(Trisopterus minutus)4 0,05 to 0,125
Boghe 1 — 5 or less —
(Boops boops) 2 6t o3 1
3 32 to 70
Picarel 1 — 20 or less —
(Maena sararis) 2 21 to 40
3 41 to 90
Conger eel 1 7 and over — 1 —
(Conger conger) 2 5t o7 2 (a)5 8 c m
3 0,5 to 5 (b)—
3 58 cm
Gurnard 1 1 and over — —
(Trigla spp. ) 2 0,4 to 1
Tub gurnard 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 1 0,6 and over — 1 15 cm
1996R2406 — EN — 01.01.1997 — 000.001 — 18▼B
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
(Trachurus spp. ) 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 1 1 and over — 1 —
(Mugil spp. ) 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 1 5 and over — —
(Raja spp. ) 2 3t o5
3 1t o3
4 0,3 to 1
Skate 1 3 and over — —
(wings) 2 0,5 to 3
Flounder 1 over 0,3 — 1 24 cm
(Platichthys Flesus) 2 0,2 to 0,3 inclusive 2 (a)2 4 c m
(b)2 4 c m
3 24 cm
Baltic subdivisions 22-25 25 cm
subdivisions 26-28 21 cm
subdivisions 29-32 South of 59 °30 /prime1N 18 cm
Sole 1 0,5 and over — 1 24 cm
(Solea spp. ) 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 cm
5 0,12 to 0,17 (3) Mediterranean 20 cm
1 0,5 and over
2 0,33 to 0,5
1996R2406 — EN — 01.01.1997 — 000.001 — 19▼B
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
3 0,25 to 0,35
4 0,2 to 0,25
5 0,12 to 0,2 (4)
Frostfish 1 3 and over — —
(Lepidopus caudatus) 2 2t o3
3 1t o2
4 0,5 to 1
Black scabbardfish 1 3 and over —
(Aphanopus carbo) 2 0,5 to 3
Cuttlefish 1 0,5 and over — —
(Sepia officinalis and Rossia 2 0,3 to 0,5
macrosoma)3 0,1 to 0,3
Norway lobster 1 — 20 and less 2 Skagerrak and Kattegat 40 mm(*)
(Nephrops norvegicus) 2 21 to 30 130 mm(**)
3 31 to 40 2 except ScotlandIrish Sea 25 mm(*)
4 over 40 [ICES VIa) and VIIa)],Skagerrak and Kattegat 85 mm(**)
2 Western Scotland and Irish Sea 20 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, 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
1996R2406 — EN — 01.01.1997 — 000.001 — 20▼B
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
3 37 mm
Crangonid shrimps 1 6,8 mm and over(5) — —
(Crangon crangon) 2 6,5 mm and over
Pandalid shrimps
(Pandalus borealis)fresh or chilledOne size — 250 and less —
Pandalid shrimps boiled or 1 — 160 and less —
steamed2 161 to 250
Edible crab 1 16 cm and over(6) — —
(Cancer pagurus) 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/25kg.
(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.
(a) Except Skagerrak and Kattegat.
(b) Skagerrak and Kattegat.
(*) Length of shell.(**) Overall length.