EN Official Journal of the European Union C 336/27

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2014/C 336/10)

This publication confers the right to object to the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘CARNIKAVAS NĒĢI’

EC No: LV-PGI-0005-01153 — 11.9.2013

PGI ( X ) PDO ( )

1. Name

‘Carnikavas nēģi’

2. Member State or Third Country

Latvia

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom.

3.2. Description of product to which the name in (1) applies

The name ‘Carnikavas nēģi’ refers to river lampreys (Lampetra fluviatilis) caught in a specific region — the river Gauja in Carnikava municipality — and during a specific time period (from 1 August to 1 February). This application relates to both fresh lampreys and cooked lampreys in aspic.

The name ‘Carnikavas nēģi’ refers to fresh lampreys with the following characteristics:

— a long, thin cyclostome with a smooth body,

— a sucker-like mouth,

— no pectoral or pelvic fins,

— a minimum length of 23 cm, maximum length of 52 cm and a minimum weight of 80 g,

— colour: dark bluish-green, bluish grey or greenish-brown back and upper flanks, and greyish, golden or white lower flanks and underside,

— a lifespan of up to 7 years.

The name ‘Carnikavas nēģi’ refers to cooked lampreys in aspic, where the product consists of 70 % lampreys and 30 % aspic.

The cooked lampreys are packaged whole, have a tender or slightly firm consistency, are flattened down, brown in colour, and are covered in transparent yellow or brown aspic. They have a rich, full-bodied and slightly salty taste.

3.3. Raw materials (for processed products only)

The ‘Carnikavas nēģi’ used for cooking may be fresh or refrigerated, and the aspic is prepared from water, salt and gelatine.

3.4. Feed (for products of animal origin only)

The lampreys are not fed artificially. They feed in the wild.

3.5. Specific steps in production that must take place in the identified geographical area

The following stages of the production process must take place in the identified geographical area:

— the replenishing of lamprey stocks in the river Gauja by releasing juvenile lampreys reared in the waters of the Gauja into the river’s upper reaches every year;

— ‘Carnikavas nēģi’ must be caught in the period from 1 August to 1 February, using pot traps, in the lower reaches of the river Gauja near its estuary;

— lamprey preparation — cooking over a coal fire and setting in aspic.

3.6. Specific rules concerning slicing, grating, packaging, etc.

—

3.7. Specific rules concerning labelling

The name ‘Carnikavas nēģi’ is used to label both fresh lampreys and cooked lampreys in aspic that are intended for sale, and when the fish are being sold wholesale or in retail trade this name should be visible on the product’s packaging or by the product.

4. Concise definition of the geographical area

Carnikava municipality. The lampreys are caught in the stretch of the river Gauja located within the territory of Carnikava municipality.

5. Link with the geographical area

5.1. Specificity of the geographical area

There is a long history of fishermen operating on the territory of the present-day Carnikava municipality, both on the sea and on the river Gauja. Lamprey fishing was one of the main sources of income for Carnikava manor, built in the 17th century. Today Carnikava is the only place on the banks of the Gauja where the fishing of lampreys is allowed.

Today’s fisherman still apply age-old traditions passed down from generation to generation regarding optimum fishing spots, the habits of lampreys and the influence of weather conditions on their behaviour. These traditions tell us, for example, that there will be no lampreys in the traps after a night when there was a full moon, and it is easier to catch the fish in muddier waters; in addition, as the bed of the Gauja changes each year, it is always necessary to find new fishing spots.

Lampreys have always had a special significance for Carnikava; they have provided local people with work and prosperity, as well as extensive fishing experience and the skills needed to turn them into delicious meals. This is why, outside of Latvia, Carnikava has even been called the ‘lamprey kingdom’. Thanks to its lampreys, the name of Carnikava has been known far and wide since the 17th century, helped, of course, by the local population, who have stuck together and supported each other through both good times and bad.

Lampreys have made Carnikava known far beyond the borders of Latvia, and this has allowed the traditional profession of lamprey fishing to be preserved there up to the present day. A lamprey is also featured on the coat of arms of Carnikava municipality.

To prevent lamprey stocks from depletion, and to allow the skills related to the catching and processing of lampreys to be passed on to future generations, great efforts are made to replenish this resource — juvenile lampreys raised in the waters of the Gauja are released each year into the upper reaches of the river. The artificial restocking of fish populations is a tradition which has existed in Latvia for more than 100 years. An incubator for fish eggs was set up in Carnikava as long ago as 1896.

5.2. Specificity of the product

The taste characteristics of ‘Carnikavas nēģi’ are connected with the skills of the residents of Carnikava in catching and preparing them; these skills have been preserved since the 17th century and are based on manual work and experience.

The specific rules for the traditional preparation of lampreys apply to river lampreys caught in the specified area, which are characterised by their cleanliness (free from sand) compared with fish from other rivers.

The product owes its special taste both to the producer’s cooking skills, thanks to which the product acquires the necessary colour and consistency, and to the correct cooking time, allowing the lampreys to reach the right level of tenderness.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, reputation or other characteristic of the product (for PGI)

The link between the product and the geographical area is based on the reputation of ‘Carnikavas nēģi’ and the skills of the local fishermen and fish processors who preserve ancient traditions and methods.

The significance and reputation of lamprey fishing are attested to by historical records referring to present-day Carnikava as the ‘lamprey kingdom’, thanks to the fishing activities of the local manor. Instructions on the cooking of lampreys date back to 1882. In 1913 lamprey cooking traditions began to feature in recipes, which described the cooking of lampreys in ovens and the addition of boiling water.

Lampreys from Carnikava, caught and cooked at the mouth of the Gauja on the territory of Carnikava municipality, were noted for their high quality as early as the beginning of the 19th century.

The reputation of Carnikava lampreys today is testified to by visitors from all over Latvia who come to the town for its annual Lamprey Festival. Carnikava’s age-old lamprey fishing and cooking traditions are celebrated at the festival each year on the penultimate Sunday in August, where lampreys are made into soup, grilled, bought and sold, and a lamprey speed-eating competition takes place. The festival marks the opening of the lamprey fishing season in Carnikava.

Local undertakings have received quality awards for cooked lampreys in aspic at fairs both in Latvia and abroad. ‘Carnikavas nēģi’ in aspic have received one of Latvia’s highest awards — the title of 2011 Local Identity Product (LIP), which is awarded by the Latvian Rural Forum to food products which conform to set quality and taste criteria, are held in high regard by the local community, are produced in a certain geographical area using local resources, and contribute to the sustainable development of the local area.

A number of tour circuits also include visits to lamprey producers to taste their products, and a visit to the local history museum, where there are exhibits showing the significance to the local area of lamprey fishing and processing.

Carnikava municipality has taken part in tourism fairs in Finland, Estonia and Russia, where it presented its lamprey fishing and preparation traditions.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.pvd.gov.lv/lat/kreis_izvlne/novertesana_un_registracija/lauksaimniecibas_un_partikas_p/

(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3) See footnote 2.