1996R2406 — EN — 01.05.2004 — 003.001 — 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
Amended by:
►A1Act concerning the conditions of accession of the Czech Republic, the
Republic of Estonia, the Republic of Cyprus, the Republic of Latvia,the Republic of Lithuania, the Republic of Hungary, the Republic ofMalta, the Republic of Poland, the Republic of Slovenia and the Slovak
Republic and the adjustments to the Treaties on which the European
Union isfoundedL 236 33 23.9.2003
▼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,Whereascommon marketing s tandardswere 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 Regulationsin order to reflect market developmentsand changesin 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 prop-
erly applied; whereasRegulations(EEC) No 103/76 and (EEC) No104/76 should consequently be replaced;
Whereasthe principal aimsof the common marketing s tandardsfor
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 examina-
tion; whereas, if batches of fishery products are to be uniformly fresh,they must consist of products of the same species, and may come fromthe 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, atthe 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 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 categories
determined according to weight or, in some individual cases, according
to size;
Whereasthe common marketing s tandardsapply when all the products
concerned, of Community origin or from third countries, intended forhuman consumption, are being sold for the first time on Communityterritory; whereasthe s tandardsapply 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;
Whereasthe application of the common marketing s tandardsto
productscoming from third countriesmeansthat additional information1996R2406 — EN — 01.05.2004 — 003.001 — 2
(1) OJ No L 388, 31. 12. 1992, p. 1. Regulation aslas t 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 aslas t 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 aslas t amended by Regulation
(EC) No 1300/93 (OJ No L 126, 9. 6. 1995, p. 3).
▼B
must be shown on packaging; whereas this information need not be
shown, however, where the products are brought into the Communityby vessels flying the flag of a third country under the same conditions
asCommunity catches ;
Whereas, in view of normal practice in most Member States, it is advi-
sable 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 the colla-boration of expertsappointed for thispurpos e by the tradeorganizationsconcerned;
Whereas, in order to keep each other informed, each Member State
should supply the other Member States and the Commission with alist 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 havecome 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 distin-guishable from fish tissues and can be seen without optical
meansof magnifying and under good light conditionsfor human
vision.
3. (a) The provisions of this Regulation relating to the freshness cate-
gories for fishery products shall apply without prejudice to therequirementsof Council Directive 91/493/EEC of 22 July 1991laying down the health conditionsfor the production and theplacing 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 consump-tion are 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 require-
mentsof thisRegulation.
2. This Regulation shall not, however, apply to small quantities of
products disposed of directly to retailers or consumers by inshore fish-ermen.1996R2406 — EN — 01.05.2004 — 003.001 — 3
(1) OJ No L 268, 24. 9. 1991, p. 15. Directive aslas t amended by Directive 96/
23/EC (OJ No L 125, 23. 5. 1996, p. 10).
▼B
3. Detailed rulesfor the application of thisArticle s hall 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 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 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'sbream ( 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,
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);
(c) — Cephalopodsfalling under CN code 0307:
— cuttlefish (Sepia officinalis and Rossia macrosoma) ;1996R2406 — EN — 01.05.2004 — 003.001 — 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 additionalrequirements.
Freshness shall be defined by reference to the special ratings for
different typesof productss et 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 fresh-
ness.
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
characterswhich are at leas t 5 cm high, on labelsaffixed 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 asthat lot is concerned, for the financial assistance granted in respect ofwithdrawal asprovided for in Articles12, 12 (a), 14 and 15 of thebasic Regulation.
2. Fish, selachii, cephalopods and Norway lobster in freshness cate-
gory Extra must be free of pressure marks, injuries, blemishes and baddiscolouration.
3. Fish, selachii, cephalopods and Norway lobster in freshness cate-
gory A must be free or blemishes and bad discolouration. A very smallproportion with slight pressure marks and superficial injuries shall betolerated.
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 blemishesand bad discolouration.1996R2406 — EN — 01.05.2004 — 003.001 — 5
▼B
▼M2
▼B
▼B
5. When products are being classified by freshness category, without
prejudice to the health rules applicable, the presence of visible parasitesand their possible effect on the quality of the product shall also be
taken into consideration, allowance being made for the type of product
and itspres entation.
6. Detailed rulesfor the application of thisArticle s hall be adopted,
where necessary, in accordance with the procedure laid down in Article32 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 gradedin size categories by width of shell; common scallops and commonwhelks shall 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 theminimum lengthsrequired under:
— Council Regulation (EEC) No 1866/86 of 12 June 1986 laying
down certain technical measures for the conservation of fisheryresources in the waters of the Baltic Sea, the Belts and theSound (
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. 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 characterswhich are at leas t 5 cm high, on labelsaffixed tothe lot.
The net weight in kilogramss hall 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, whenweighed before being put up for sale, to correspond to the presumedcontents expressed in kilograms.
4. Detailed rulesfor the application of thisArticle, in particular as
regardsthe 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 laiddown in Article 32 of the basic Regulation.1996R2406 — EN — 01.05.2004 — 003.001 — 6
(1) OJ No L 162, 18. 6. 1986, p. 1. Regulation aslas t 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 aslas t 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 asamended 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 rulesfor the application of thisArticle, in particular for deter-
mining 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 in accor-dance 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.Productsfromthirdcountries
Article 11
1. Without prejudice to Article 2 (1), productsass pecified in Article
3 imported from third countriesmay be marketed only if they arepresented in packages on which the following information is clearlyand legibly marked:
— country of origin, printed in Roman lettersat leas t 20 mm high,
— scientific name of product and its trade name,
— presentation,— freshness and size categories,
— net weight in kilogramsof productsin the package,
— date of grading and date of dispatch,— name and address of consignor.
2. However, productsass pecified in Article 3 landed in a Commu-
nity port direct from the fishing grounds from vessels flying the flag ofa third country, and intended for marketing, shall be subject to thesame provisions as those applicable to Community catches, withoutprejudice 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 with experts desig-nated for that purpose by the trade organizations concerned. MemberStates shall carry out controls to ensure compliance with the provisionsof thisArticle.
2. Should the grading not be carried out according to the procedure
provided for in paragraph 1, the competent national authoritiesmayundertake 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 entersinto force, with a list of the names and addresses of the experts and1996R2406 — EN — 01.05.2004 — 003.001 — 7
(1) OJ No L 121, 12. 5. 1994, p. 3.
▼B
trade organizationsreferred 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 Regula-
tion, 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 thisRegulation.
Article 16
1. ThisRegulation s hall enter into force on 1 January 1997.2. Notwithstanding paragraph 1, the provisions of Article 6 (1) shall
apply asfrom 1 January 2000.
ThisRegulation s hall be binding in itsentirety and directly applicable
in all Member States.1996R2406 — EN — 01.05.2004 — 003.001 — 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 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
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)
GillsBright colour;
no mucusLess coloured;
transparent
mucusBrown/grey
becoming disco-
loured; thick,
opaque mucusYellowish; milky
mucus(2)
Peritoneum (in
gutted fish)Smooth; bright;
difficult to
detach from
fleshSlightly dull;
can be detached
from fleshSpeckled; comes
away easily
from fleshDoesnot s tick (2)
Smell of gillsand
abdominal cavity(2)
— whitefish other
than plaiceSeaweedy No smell of
seaweed; neutral
smellFermented;
slightly sourSour1996R2406 — EN — 01.05.2004 — 003.001 — 9
▼B
Criteria
Freshness category
Not admitted (1)
Extra A B
— plaice Fresh oily;
peppery; earthy
smellOily; seaweedy
or slightly
sweetishOily; fermented;
stale, slightly
rancidSour
Flesh Firm 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 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 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,
firmSlightly soft Soft (flaccid) (3)
Gill coversSilvery Silvery, s lightly
red or brownBrownish and
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)1996R2406 — EN — 01.05.2004 — 003.001 — 10
▼B
Criteria
Freshness category
Not admitted (1)
Extra A B
Smell of gills Fresh seaweed;
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.
(2) For herring and mackerel preserved in cool seawater (either chilled by ice (CSW) or refrigerated by mechanical
means(RSW)) complying with the requirementslaid 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 appliesfor 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 andiridescent; smallpupilsConvex and
slightly sunken;loss of bright-ness and irides-cence, ovalpupilsFlat, dull Concave
yellowish (
2)
Appearance In rigor mortis
or partially inrigor; smallquantity of clearmucuspres enton skinBeyond rigor
stage; no mucuson skin andespecially inmouth and gillopeningsSome mucusin
mouth and ongill openings;slightly flattenedjawLarge quantities
of mucusinmouth and on gillopenings(
2)
Smell Seaweed smell No smell or
very slight stalebut not anammonia smellSlight ammonia;
sourPungent ammonia
smell (
3)
Specific oradditionalcriteria forskate
Extra A B Not admitted
Skin Bright, irides-
cent and shiny
pigmentation,
aqueousmucusBright 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 finsSoft Drooping
Belly White and shiny
with a mauvish
edge around the
finsWhite and shiny
with red patches
limited to
around the finsWhite and dull,
with numerous
red or yellow
patchesYellow to
greenish bellies
red patchesin 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.1996R2406 — EN — 01.05.2004 — 003.001 — 11
▼B
D. CEPHALOPODS
Criteria
Freshness category
Extra A B
Skin Bright pigmentation,
skin sticks to fleshDull pigmentation;
skin sticks to fleshDiscoloured; easily
detached from flesh
Flesh Very firm; pearly
whiteFirm; 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
— Shrimpsmus t fall out
separately when trans-
ferred from one container
to another
— Flesh must be free from
any foreign odour
— Shrimpsmus t 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
with small white 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
towardsgrey
2. deep-water prawn Uniformly pink — Pink with possibility of start
of blackening of head
Condition of flesh during and
after shelling— Shellseas ily with only
technically unavoidable
losses of flesh
— Firm but not tough— Shells less easily with small
losses of flesh
— Less firm, slightly tough
FragmentsOccas ional fragments of
shrimp allowedSmall quantity of fragmentsof
shrimp allowed
Smell Fresh seaweed, slightly sweet
smellAcidulous; no smell of seaweed1996R2406 — EN — 01.05.2004 — 003.001 — 12
▼B
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
greyish colour, particu-
larly on shell andbetween tail segments
Eye and gillsShiny black eyes ;
pink gillsEyesdull and grey/
black; gillsgreyis hGillsdark grey or s ome
greenish colour 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
towardswhiteNo longer translucent
but not discolouredOpaque and dull in
appearance1996R2406 — EN — 01.05.2004 — 003.001 — 13
ANNEX II
SIZECATEGORIES
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (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 20 cm3 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 326 0,023 to 0,031 33 to 44
Baltic herring ( Clupea harengus )
caught and landed in watersunder the
sovereignty and jurisdiction of Estonia
and Latvia7(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 Riga8 0,010 to 0,014 71 to 100
Sardines
(Sardina pilchardus)1 0,067 and over 15 or less not yet fixed
2 0,042 to 0,067 16 to 243 a 0,028 to 0,042 25 to 354 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 23 0,5 to 1
Piked dogfish
(Squalus acanthias)1 2,2 and over — —
2 1 to 2,23 0,5 to 1
Redfish
(Sebastes spp.)1 2 and over — —
2 0,6 to 23 0,35 to 0,6▼B1996R2406 — EN — 01.05.2004 — 003.001 — 14▼A1
▼B
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (1) Number of fish/kg (2) Region Geographical area Minimum size
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 South of 59º30 ′N3 5 c m
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 South of 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 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
52 0 c m
Mediterranean 18 cm
Mackerel of the species Scomber japo-
nicus1 0,5 and over — —
2 0,25 to 0,5
3 0,14 to 0,25
4 0,05 to 0,14▼B1996R2406 — EN — 01.05.2004 — 003.001 — 15
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (1) Number of fish/kg (2) Region Geographical area Minimum size
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 cm4 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 (
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
32 5 c m
Baltic subdivisions 22 to 25 25 cm
subdivisions 26 to 28 21 cm
subdivisions 29 South of
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'sbream
(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▼B1996R2406 — EN — 01.05.2004 — 003.001 — 16
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (1) Number of fish/kg (2) Region Geographical area Minimum size
Anglerfish
(Lophius spp. )
head removed1 4 and over — —
2 2 to 43 1 to 24 0,5 to 15 0,2 to 0,5
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
North Sea 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 5 041 0 t o 2 55 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▼B1996R2406 — EN — 01.05.2004 — 003.001 — 17
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (1) Number of fish/kg (2) Region Geographical area Minimum size
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
Boghe
(Boops boops)1 — 5 or less —
2 6 to 3133 2 t o 7 0
Picarel
(Maena sararis)1 — 20 or less —
22 1 t o 4 0
34 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 1
3 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 cm
3 0,2 to 0,4 3 15 cm
4 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▼B1996R2406 — EN — 01.05.2004 — 003.001 — 18
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (1) Number of fish/kg (2) Region Geographical area Minimum size
Skate
(Raja spp. )1 5 and over — —
2 3 to 53 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 (
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 South of
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 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 24 0,5 to 1
Black scabbardfish
(Aphanopus carbo)1 3 and over —
2 0,5 to 3▼B1996R2406 — EN — 01.05.2004 — 003.001 — 19
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (1) Number of fish/kg (2) Region Geographical area Minimum size
Cuttlefish
(Sepia officinalis and Rossia macro-
soma)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 (*)
2 21 to 30 130 mm (**)
3 31 to 40 2 except Scotland
Irish Sea25 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,
Irish Sea46 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)
fresh or chilledOne size — 250 and less —
Pandalid shrimps boiled or steamed 1 — 160 and less —
2 161 to 250▼B1996R2406 — EN — 01.05.2004 — 003.001 — 20
Scale of weightsMinimum sizes to be observed in the conditions laid down in the Regulations
referred to in Article 7
SpeciesSize Kg/fis h (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 categoriesof weightsinclude fis h from the lower limit up to, but excluding, the upper limit.
(2) For mackerel of both species, number of fish/25 kg.
(3) Thistable s hall apply until 31 December 1997.
(4) Thistable s hall 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.▼B1996R2406 — EN — 01.05.2004 — 003.001 — 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) Regions1 to 5 except
Skagerrak/Kattegat and
except ICES VIIa north of
52º 30' N and VIId100 mm (1)
ICES VIIa north of 52º 30'
N and VIId110 mm (1)
Common whelk
(Buccinum undatum)one size 4,5 cm and over (3) Regions1 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 juvenilesof marine organis ms(OJ L 125, 27.4.1998, p.1).
Regulation aslas t 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 — 01.05.2004 — 003.001 — 22