ir -it COMMISSION OF THE EUROPEAN COMMUNITIES 
Brussels, 19.04.1996 
COM(96) 157 final 
Proposal for a 
COUNCIL REGULATION (EC) 
laying down common marketing standards for certain fishery products 
(presented by the Commission) 

EXPLANATORY MEMORANDUM 
The Council, acting in accordance with Article 2 of Régulât, ion 
(EEC) No 3759/92 on the common organization of the market in 
fishery and aquaculture products, has adopted common market inn 
standards as follows: 
Regulation (EEC) No 103/76, which lays down standards 
applicable to certain fishery products for 3!) species of 
fish and one species of cephalopod presented fresh or 
chilled; 
Regulation (EEC) No 104/76, which adopts standards for four 
species of crustaceans presented live, fresh, chilled or 
cooked. 
These Regulations have been amended, added to and adjusted many-
times since they were first adopted. 
It is again necessary for a number of technical amendments to bo-
made in order to bring the standards into line with changes that 
have occurred in production, markets and business practice: 
by establishing freshness ratings distinguished by product 
group, which will make grading easier through the use of 
simpler, more appropriate freshness criteria; 
by altering the sizes1 of certain products as a result of 
changes in production conditions or demand. 
Advantage should be taken of the opportunity afforded by these 
new amendments to include in the rules in question a number of 
improvements and new provisions that have become essential in 
terms both of form and substance: 
» 
In order to ensure that the rules are clear, are properly 
applied by those for whom they are intended, and to make 
controls easier, all these provisions should above all be 
revised into a single legal instrument; 
secondly, the Commission proposes strengthening the 
effectiveness of marketing standards with the aim of 
improving product quality; in view of consumers' increasing 
and totally legitimate demands in terms of product quality 
and freshness, and the difficulty of securing -i 
satisfactory price for products, it is difficult to imagine 
public funding continuing to be made available for 
withdrawals of categories of products the market no long 
wants. The proposal is therefore to discontinue-
compensation and support under Articles 12, 12a, 14 and 15 
of Regulation (EEC) No 3759/92 for products graded in 
freshness category B. 
To make the preparatory work in the Council easier, changes to sizes in Annex II of the 
proposal are shown in italics. 
I 
Admittedly, this measure, if it is to be relevant, will 
have to be prolonged when the prices are fixed, by 
differentiating systematically between prices for Extra and 
A grades and providing higher support for Extra grade 
products. 
Finally, in an altogether different sphere, it is proposed 
indicating more clearly that precedence must be given to 
technical conservation measures, i.e. minimum biological 
sizes, over minimum commercial sizes, where there is a 
threat that these two types of provisions may be in 
conflict on account of the different measurement units they 
apply. Annex II therefore contains a reminder of any 
minimum biological sizes which are in force for the 
products in. question while the principle itself is set out 
expressly in the body of the instrument. 
Proposal for a 
Council Regulation (EC) No /96 
of 1996 
laying down common marketing standards for certain fishery products 
THE COUNCIL OF THE EUROPEAN UNION, 
Having regard to the Treaty establishing the European Community, 
Having regard to Council Regulation (EEC) No 3759/92 of 17 December 1992 on the common organization 
of the market in fishery and aquaculture products1, as last amended by Regulation (EC) No 3318/942, and in 
particular Article 2(3) thereof 
Having regard to the proposal from the Commission, 
Whereas common marketing standards were laid down for certain species of fish by Regulation (EEC) No 
103/76 of 19 January 19763, and for certain species of crustaceans by Regulation (EEC) No 104/76 of 19 
January 19764; whereas these Regulations have been amended several times since their adoption, most recently 
by Regulations (EEC) No 1935/935 and (EC) No 1300/956; whereas far-reaching new amendments must now 
be made to them in order to reflect market developments and changes in trade practices; whereas it is therefore 
necessary to revise these provisions entirely, in a single legal instrument, to ensure that they are clear and can 
be properly applied; whereas Regulations (EEC) Nos 103/76 and 104/76 should consequently be replaced; 
OJ No L 388, 31.12.1992, p. 1. 
OJ No L 350, 31.12.1994, p. 15. 
OJ No L 20, 28. 1.1976, p. 29. 
OJ No L 20. 28. 1.1976, p. 35. 
OJ No L 176, 20. 7.1993, p. 1. 
OJ No L 126, 9. 6.1995, p. 3. 
Whereas the principal aims of the common marketing standards for fishery products are to improve product 
quality and thus make marketing easier to the benefit of both producers and consumers; whereas since fishery 
products are unprocessed and are marketed fresh or chilled, their quality is determined largely by their freshness, 
which is assessed on the basis of objective criteria by organoleptic examination; whereas if batches of fishery 
products are to be uniformly fresh, they must consist of products of the same species, from the same fishing 
grounds and the same vessel only; 
Whereas a small but adequate number of freshness categories should be established based on appropriate ratings 
for individual product groups; whereas, however, in view of the need to support quality products, 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 have the aim also of defining uniform trade characteristics for the 
products in question across the entire Community market in order to prevent distortions of competition and, 
secondly, to enable the market organization price arrangements to be applied uniformly; whereas to that end' 
there should be a requirement that fishery products be graded on the basis of size categories determined 
according to weight or, in some individual cases, according to size; 
Whereas the common marketing standards apply when all the products concerned, of Community origin or from 
third countries, intended for human consumption, are being sold for the first time on Community territory; 
whereas the standards apply without prejudice to health rules or rules adopted as part of stock conservation 
measures; whereas it is especially important to recall the primary importance, in all circumstances, of any 
minimum biological sizes in force, as against the minimum sizes determined for fishery products by the 
common marketing standards; 
Whereas the application of the common marketing standards to products coming from third countries means 
that additional information must be shown on packaging; whereas this information need not be shown, however, 
where the products are brought into the Community by vessels flying the flag of a third country under the same 
conditions as Community catches; 
Whereas, in view of normal practice in most Member States, it is advisable that the industry should grade 
fishery products for freshness and size; whereas, with a view in particular to assessing freshness on the basis 
of organoleptic criteria, provision should be made for the collaboration of experts appointed for this purpose 
b> the trade organizations concerned; 
<3 
Whereas, in order to keep each other informed, each Member State should supply the other Member States and 
the Commission with a list of the names and addresses of the experts and trade organizations concerned, 
HAS ADOPTED THIS REGULATION: 
A- GENERAL PROVISIONS 
Article 1 
1. This Regulation lays down, for certain fishery products, common marketing standards as provided for 
in Article 2 of Regulation (EEC) No 3759/92, hereinafter called the 'basic Regulation'. 
2. For the purpose of this Regulation: 
a) 'marketing' means the first offer for sale and/or the first sale, on Community territory, for human 
consumption; 
b) 'lot' means a quantity of fishery products of a given species which has been subjected to the same 
treatment and is from the same fishing grounds and the same vessel; 
c) 'fishing grounds' is the customary name given by the fishing industry to the place in which 
catches have been taken. 
3. The provisions of this Regulation relating to the freshness categories for fishery products shall apply 
without prejudice to the requirements of Directive 91/493/EEC of 22 July 1991 laying down the health 
conditions for the production and the placing on the market of fishery products7. 
OJ No 1. 268, 24.9.1991, p. 15. - Directive amended by Directive 95 71 EC o( 
22.12.1995. (OJ No L 332, 30.12.1995, p. 40.) 
L 
Article 2 
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. 
This Regulation shall not. however, apply to small quantities of products disposed of directly to retailers 
or consumers by inshore fishermen. 
Detailed rules for the application of this Article shall be adopted in accordance with the procedure laid 
down in Article 32 of the basic Regulation. 
Article 3 
Common marketing standards are hereby laid for the following products: 
(a) Saltwater fish falling under CN code 0302: 
Plaice (Plcwonectes platessa) 
Albacorc or longfinned tuna {Thunnus alalunga) 
Blue fin tuna (Thunnus thymus) 
Bigeye tuna (Thunnus or Parathunnus obesus) 
Herring of the species Clupea harengus 
Cod of the species (jadus morhua 
Sardine of the species Sardina pilchardus 
Haddock (Mclanogrammus acglefinus) 
Coal fish (Pollachius virens) 
Pollack (Pollachius pollachius) 
Mackerel of the species Scomber scomhrus 
Mackerel ol the species Scomber japonicus 
Horse mackerel (Trachurus spp.) 
Dogfish {Sc/ualus acanlhias and Scyliorhinus spp.) 
Red fish (Se basics spp.) 
Whiting (.YIerlangius mcrlangus) 
Blue whiting (Micromesislius poulassou or Gadus poutassou) 
Ling (Molva spp.) 
- Anchovy (Engraulis spp.) 
- Hake of the species Merluccius merluccius 
- Megrim (Lepidorhombus spp.) 
- Ray's bream (Brama spp.) 
- Monkfish (Lophius spp.) 
- Dab (JLimanda limanda) 
- Lemon sole (Microstomus kitt) 
- Pouting {Trisopterus luscus), and poor cod/Mediterranean cod (Trisopterus minutus) 
- Bogue (Boops boops) 
- Picarel (Maena smarts) 
- Conger (Conger conger) 
-Gurnard (Trigla spp.) 
-Mullet (Mugil spp.) 
- Skate (Raja spp.) 
- Common flounder (Platichthys flesus) 
- Sole (Solea spp.) 
- Scabbardfish (Lepidopus caudatus and Aphanopus carbo) 
(b) Crustaceans falling under CN code 0306: 
Shrimps (Crangon crangon) and prawns (Pandalus borealis) 
Edible crabs (Cancer pagurus) 
Norway lobsters (Nephrops norvegicus) 
presented live, fresh or chilled, or cooked by steaming or by boiling in water. 
(c) Cephalopods falling under CN code 0307: 
Cuttlefish (Sepia officinalis and Rossia macrosoma). 
2. The marketing standards referred to in paragraph 1 shall comprise: 
(a) freshness categories, and 
(b) size categories. 
« 

B. FRESHNESS CATEGORIES 
Article 4 
1. The freshness category of each lot shall be determined on the basis of the freshness of the product and 
a number of additional requirements. 
Freshness shall be defined by reference to the special scales for different types of products set out in 
Annex I to this Regulation. 
2. On the basis of the scales referred to in paragraph 2, 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, cephalopods and Norway lobster 
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, excluding berried females or soft-shelled crabs, may be marketed. 
Article 5 
1. Each lot must contain products of the same degree of freshness. A small lot need not, however, be of 
uniform freshness; if it is not, the lot shall be placed in the lowest freshness category represented therein. 
2. The freshness category must be clearly and indelibly marked, in characters which are at least 5 cm high, 
on labels affixed to the lot. 
Article 6 
1. Fish, cephalopods and Norway lobster as specified in Article 3 placed by lot in category B shall be 
ineligible in so far as that lot is concerned for the financial assistance granted in respect of withdrawal 
as provided for in Articles 12, 12a, 14 and 15 of the basic Regulation. 
2. Fish in freshness category Extra must be free from pressure marks, injuries, blemishes and bad 
discolouration. 
3. Fish in freshness category A must be free from blemishes and bad discolouration. A very small 
proportion with slight pressure marks and superficial injuries shall be tolerated. 
4. When products are being classified by freshness category, without prejudice to the health rules 
applicable, the presence of parasites and their possible effect on the quality of the product shall also be 
taken into consideration, allowance being made for the type of product and its presentation. 
5. Detailed rules for the application of this Article shall be adopted, where necessary, in accordance with 
the procedure laid down in Article 32 of the basic Regulation. 
C. SIZE CATEGORIES 
Article 7 
1. Fishery products as specified in Article 3 shall be sized by weight or by number per kilogramme. 
Shrimps and crabs, however, 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 the minimum lengths required under Regulations: 
(EEC) No 1866/86 of 12 June 1986 laying down certain technical measures for the conservation 
of fishery resources in the waters of the Baltic Sea, the Belts and the Sound8; 
(EEC) No 3094/86 of 7 October 1986 laying down certain technical measures for the 
conservation of fishery resources9; 
(EC) No 1626/94 of 27 June 1994 laying down certain technical measures for the conservation 
of fishery resources in the Mediterranean10. 
For the purposes of control by the competent authorities, the minimum biological sizes to be observed 
in any event are shown in Annex II where they apply to the species covered by the marketing standards. 
Article 8 
10 OJ No L 162, 18.6.1986, p. 1. - Regulation last amended by Regulation (EC) No 
2250/95 (OJ No L 230, 27.9.1995, p. 1.). 
OJ No L 288, 11.10.1986, p. 1. - Regulation last amended by Regulation (EC) 
No 3071/95, 22.12.1995 (OJ No L 329, 30.12.1995, p. 14.) 
OJNo L 171, 6.7.1994, p. 1. 
4o 
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, the lot shall be placed in the lowest size category represented therein. 
3. The size category and presentation must be clearly and indelibly marked, in characters which are at least 
5 cm high, on labels affixed to the lot. 
The net weight in kilogrammes shall be clearly and legibly marked on each lot. Where lots are put up 
for sale in standard boxes, the net weight need not be shown if the contents of the box are shown when 
weighed prior to being put up for sale to correspond to the presumed contents. 
4. Detailed rules for the application of this Article, in particular as regards the method of weighing and the 
determination of a variation in the net weight, above or below that marked or presumed, permitted for 
each lot, shall be adopted in accordance with the procedure laid down in Article 32 of the basic 
Regulation. 
Article 9 
Pelagic species may be graded in the different categories of freshness and size on the basis of a system of 
sampling. This system must ensure that the freshness and size of the products contained in the lot are as 
uniform as possible. 
Detailed rules for the application of this Article, in particular for determining the number of samples to be 
taken, the weight or volume of fish in each sample, and the methods for assessing the grading and verifying 
the weight of lots offered for sale shall be adopted in accordance with the procedure laid down in Article 32 
of the basic Regulation. 
Article 10 
In order to ensure local or regional supplies of shrimps and crabs for certain coastal zones of the Community, 
exemptions from the minimum sizes specified for these products in Annex II may be adopted. 
The zones in question shall be determined and the corresponding marketing sizes adopted in accordance with 
procedure laid down in Article 32 of the basic Regulation. 
M 

D. PRODUCTS FROM THIRD COUNTRIES 
Article 11 
1. Without prejudice to Article 2(1), products as specified in Article 3 imported from third countries may 
be marketed only if they are presented in packages on which the following information is clearly and 
legibly marked: 
country of origin, printed in roman letters at least 20 mm high; 
scientific name of product and its trade name; 
presentation; 
freshness and size categories; 
net weight in kg of products in the package; 
date of grading and date of dispatch; 
name and address of consignor. 
2. However, products as specified in Article 3 landed in a Community port direct from the fishing grounds 
from vessels flying the flag of a third country and intended for marketing shall be subject to the same 
provisions as are applicable to Community catches. 
E. FINAL PROVISIONS 
Article 12 
The fishing industry shall grade fishery products for freshness and size in collaboration with experts designated 
for that purpose by the trade organizations concerned. 
Article 13 
Each Member State shall provide the other Member States and the Commission, not later than one month before 
this Regulation enters into force, with a list of the names and addresses of the experts and trade organizations 
referred to in Article 12. The other Member States and the Commission shall be informed of any amendments 
to this list. 
Article 14 
Council Regulations (EEC) Nos 103/76 and 104/76 are hereby repealed. References to those Regulations shall 
be understood to apply to this Regulation. 
42 
Article IS 
This Regulation shall enter into force on 1 January 1997. 
This Regulation shall be binding in its entirety and directly applicable in all Member States. 
Done at Brussels, For the Council 
Ah 
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, blue whiting, ling, hake, Ray's bream, monkfish, pouting and 
poor cod, bogue, picarel, conger, gurnard, mullet, plaice, megrim, sole, dab, lemon sole, flounder, scabbard fish 
B. Bluefish 
Albacore or longfinned tuna, bluefm tuna, bigeye tuna, herring, sardines, mackerel, horse mackerel, anchovy 
C. Selachii 
Dogfish, skate 
D. Cephalopods 
Cuttlefish 
E. Crustaceans 
1. Shrimps 
2. Norway lobster 
/!4 
A. WHITEFISH 
Skin 
Skin mucus 
Eye 
Gills 
Peritoneum 
(in gutted fish) 
Smell of gills and 
abdominal cavity 
- whitefish other than 
plaice 
- Plaice CRITERIA 
FRESHNESS CATEGORY1 
Extra 
Bright, iridescent 
pigmentation (save for 
redfish) or opalescent; 
no discolouration. 
Aqueous, transparent. 
Convex (bulging); 
black, bright pupil ; 
transparent cornea. 
Dark or bright red; 
transparent mucus . 
Smooth; bright; 
difficult to detach from 
flesh. 
Fresh; seaweedy; 
seafood. 
Fresh oily; metallic; 
peppery; earthy smell. A 
Pigmentation bright but 
not lustrous; slight 
discolouration. 
Milky. 
Flat; pupil slightly 
opaque; opalescent 
cornea . 
Red or pink; slightly 
opaque mucus . 
Slightly dull; difficult 
to detach from flesh. 
No smell, neutral smell 
or slightly sweetish. 
Oily; seaweedy or 
slightly sweetish. B 
Pigmentation in the 
process of becoming 
discoloured and dull. 
Yellowish grey, 
slightly speckled. 
Slightly concave; grey 
pupil; opaque 
discoloured cornea. 
Brown/grey becoming 
discoloured; thidk, 
opaque mucus. 
Speckled; comes away 
easily from flesh. 
Fermented; slightly 
sour. 
Oily; fermented, 
musty, slightly rancid. 
In the case of monkfish without head, grading will be made on the basis of the 
headings applicable thereto. 
45 
B BLUEFISH 
Skin 
Skin mucus 
Consistency of flesh 
Gill covers 
Eye 
Gills 
Smell of gills CRITERIA 
FRESHNESS CATEGORY 
Extra 
Bright pigmentation, 
bright, shining 
iridescent colours; clear 
distinction between 
dorsal and ventral 
surfaces. 
Aqueous, transparent. 
Very firm, rigid. 
Silvery. 
Convex, bulging; blue-
black bright pupil, 
transparent 'eyelid'. 
Uniformly bright red to 
purple. 
Fresh seaweed; 
pungent; iodine; 
metallic. A 
Loss of lustre and 
shine; duller colours; 
less difference between 
dorsal and ventral 
surfaces. 
Milky, slightly 
brownish 
Fairly rigid, firm. 
Silvery, slightly red or 
brown. 
Less convex to flat; 
slightly veiled pupil, 
veiled 'eyelid'. 
Less bright colour, 
paler at edges. 
Thin or odourless, 
sweetish fishoil or mud. B 
Dull, lustreless, insipid 
colours; skin creased 
when fish curved. 
Brownish 
Slightly soft 
Brownish and 
extensive seepage of 
blood from vessels.. 
Flat to slightly 
concave; veiled 
crystalline lens; blood 
seepage around eye 
(spectacles). 
Becoming discoloured, 
mucus more plentiful. 
Slightly sulphureous 
fatty smell, rancid 
bacon cuttings or 
rotten fruit. 
/*> 
C. SELACHII 
Eye 
Appearance 
Smell CRITERIA 
FRESHNESS CATEGORY 
Extra 
Convex, very bright 
and iridescent; small 
pupils 
In rigor mortis or 
partially in rigor; small 
quantity of clear mucus 
present on skin 
Fresh, sea smell A 
Convex to flat; clear 
green having lost its 
brightness and 
iridescence, oval pupils 
Beyond rigor stage; no 
mucus on skin and 
especially in mouth and 
gill openings 
No smell or slight 
musty but not an 
ammonia smell B 
Flat to concave; 
slightly yellowish, dull 
Thick mucus in mouth 
and on gill openings; 
slightly flattened jaw 
Ammonia smell; sour 
4} 
D. CEPHALOPODS 
Skin 
Flesh 
Tentacles 
Smell CRITERIA 
FRESHNESS CATEGORY 
Extra 
Bright pigmentation, 
skin sticks to flesh. 
Very firm; pearly 
white. 
Resistant to removal. 
Fresh; seaweed . A 
Dull pigmentation ; 
skin sticks to flesh. 
Firm; chalky white. 
Resistant to removal. 
Slight or no smell. B 
Discoloured; easily 
detached from flesh. 
Slightly soft; pinky 
white or slightly 
yellowing. 
More easily removed. 
Ink smell. 
4 
E. CRUSTACEANS 
(1) Shrimps 
Minimum 
requirements 
Appearance of 
shrimp with 
shell 
Condition of 
flesh during and 
after shelling 
Fragments CRITERIA 
FRESHNESS CATEGORY 
Extra 
- surface of shell : moist and shiny; 
- shrimps must fall out separately when 
transferred from one container to another; 
- flesh must be free from any foreign odour; 
- shrimps must be free from sand, mucus and 
other foreign bodies; 
very incurred; 
- shrimps: bright brownish-red verging on grey; 
pectoral part of shell predominantly light in 
colour 
- deep-water prawn: uniformly pink 
- shells easily with technically unavoidable losses 
of flesh 
- firm but not tough; 
occasional fragments of shrimp allowed A 
The same as for Extra category 
incurved; 
- slightly washed-out reddish-
brown colour; pectoral part of 
shell predominantly dark 
- pink with possibility of start of 
blackening of céphalothorax 
- shells less easily with small 
losses of flesh; 
- less firm, slightly tough 
small quantity of fragments of 
shrimp allowed 
M 
(2) Norway lobster 
Shell 
Eye and gills 
Smell 
Flesh (tail) CRITERIA 
FRESHNESS CATEGORY 
EXTRA 
Pale pink or pink to 
orange-red 
Shiny black eyes; pink 
gills. 
Characteristic mild 
shellfish smell. 
Translucent and blue in 
colour tending towards 
white. A 
Pale pink or pink to 
orange-red; 
No black spots. 
Eyes dull and 
grey/black; gills 
greyish. 
Loss of characteristic 
shellfish smell. No 
ammonia smell. 
No longer translucent 
but not discoloured. B 
Slight discoloration; 
some black spots and 
greyish colour, 
particularly on shell 
and between tail 
segments 
Gills dark grey or 
some greenish colour 
on dorsal surface of 
shell. 
Slightly sour. 
Opaque and dull in 
appearance. 
ofc 

ANNEX II 
SIZE CATEGORIES 
Scale of weights 
Species 
Herring 
(Clupea harengus) 
Baltic, north of 
59°30' 
Sardines 
(Sardina pilchardus 
Mediterranean 
Spotted dogfish 
(Scyliorhinus spp.) 
Piked dogfish 
(Squalus acanthias 
Redfish 
(Sebastes spp.) 
Cod 
(Gadus morhua) 
Saithe 
(Pollachius virens) 
Haddock 
(Melanogrammus 
aeglefinus) 
Whiting 
(Merlangius 
merlangus) Size 
1 
2 
3 
4 
5 
1 
2 
3 
4 
1 
2 
3 
1 
2 
3 
1 
2 
3 
1 
2 
3 
4 
5 
1 
2 
3 
4 
1 
2 
3 
4 
1 
2 
3 
4 Kg/fish(1) 
0,25 and over 
0,125 to 0,25 
0,085 to 0,125 
0,05 to 0,085 
0,031 to 0,05 
0,067 and 
over 
0,042 to 0,067 
0,032 to 0,042 
0,015 to 0,032 
0,011 to 0,032 
2 and over 
1 to 2 
0,5 to 1 
2,2 and over 
1 to 2,2 
0,5 to 1 
2 and over 
0,6 to 2 
0,35 to 0,6 
7 and over 
4 to 7 
2 to 4 
1 to 2 
0,3 to 1 
5 and over 
3 to 5 
1,5 to 3 
0,3 to 1,5 
1 and over 
0,57 to 1 
0,37 to 0,57 
0,17 to 0,37 
0,5 and over 
0,35 to 0,5 
0,25 to 0,35 
0,11 to 0,25 Number of 
fish/kg(2) 
4 or less 
5 to 8 
9 to 11 
12 to 20 
20 to 32 
15 or less 
16 to 24 
25 to 32 
33 to 67 
33 to 91 
-
-
-
-
-
-Minimum sizes to be observed in the conditions laid down in the 
Regulations referred to in Article 7 
Region 
1 
2 
3 
1 
2 
3 
Baltic 
1 
2 
3 
Baltic 
1 
2 
3 
1 
2 
3 Geographical area 
ICES Vb (EC zone) 
(a) 
(b) 
(a) 
(b) 
South of 59°30'N 
(a) 
(b) 
South of 59°30'N 
ICES Vb (EC zone) 
(a) 
(b) 
(a) 
(b) Minimum size 
20 cm 
20 cm 
18 cm 
20 cm 
not yet determined 
-
-
-
35 cm 
35 cm 
30 cm 
35 cm 
30 cm 
35 cm 
35 cm 
30 cm 
35 cm 
30 cm 
30 cm 
30 cm 
27 cm 
30 cm 
27 cm 
23 cm 
23 cm 
23 cm 
(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. 
(a) Except Skagerrak and Kattegat 
(b) Skagerrak and Kattegat 
n 
Scale of weights 
Species 
Ling 
(Molva spp.) 
Mackerel of the 
species Scomber 
scombrus 
Mediterranean 
Mackerel of the 
species 
Scomber 
japonicus 
Anchovy 
(Engraulis spp.) 
Plaice 
(Pleuronectes 
platessa) 
Hake 
(Merluccius 
merluccius) 
Mediterranean 
Megrim 
(Lepidorhombus 
spp.) 
Mediterranean 
Ray's bream 
(Brama spp.) 
Monkfish 
(Lophius spp.) 
whole, gutted Size 
1 
2 
3 
4 
1 
2 
3 
1 
2 
3 
4 
1 
2 
3 
4 
1 
2 
3 
4 
1 
2 
3 
4 
5 
1 
2 
3 
4 
1 
2 
1 
2 
3 
4 
5 Kg/fish(1) 
5 and over 
3 to 5 
1,5 to 3 
less than 1,5 
0,5 and over 
0,2 to 0,5 
0,1 to 0,2 
0,08 to 0,2 
0,5 and over 
0,25 to 0,5 
0,14 to 0,25 
0,05 to 0,14 
0,033 and over 
0,020 to 0,033 
0,012 to 0,020 
0,008 to 0,012 
0,6 and over 
0,4 to 0,6 
0,3 to 0,4 
0,15 to 0,3 
2,5 and over 
1,2 to 2,5 
0,6 to 1,2 
0,28 to 0,6 
0,2 to 0,28 
0,15 to 0,28 
0,45 and over 
0,25 to 0,45 
0,20 to 0,25 
0,11 to 0,20 
0,05 to 0,20 
0,8 and over 
0,2 to 0,8 
8 and over 
4 to 8 
2 to 4 
1 to 2 
0,5 to 1 Number of 
fish/kg(2) 
-
50 or less 
51 to 125 
126 to 250 
126 to 325 
-
30 or less 
31 to 50 
51 to 83 
84 to 125 
-
-
-
-
-Minimum sizes to be observed in the conditions laid down in the 
Regulations referred to in Article 7 
Region 
1 
2 
3 
1 
2 
3 
5 
3 
3 
1 
2 
3 
Baltic 
1 
2 
3 
1 
2 
3 
1 
2 
3 Geographical area 
(a) 
(b) 
except North Sea 
North Sea 
Mediterranean 
except ICES IXa) 
ICES IXa) 
Mediterranean 
(a) 
(b) 
North Sea 
subdivisions 22 to 25 
subdivisions 26 to 28 
subdivisions 29 ] 
South of 59°30'N 
(a) 
(b) 
Mediterranean 
(a) 
(b) 
(a) 
(b) 
Mediterranean Minimum size 
not yet fixed 
63 cm 
20 cm 
20 cm 
30 cm 
20 cm 
20 cm 
18 cm 
-
12 cm 
10 cm 
9 cm 
25 cm 
25 cm 
27 cm 
27 cm 
25 cm 
25 cm 
21 cm 
18 cm 
30 cm 
30 cm 
30 cm 
27 cm 
20 cm 
25 cm 
25 cm 
25 cm 
20 cm 
-
not yet fixed 
not yet fixed 
30 cm 
21 
Scale of weights 
Species 
Monkfish 
(Lophius spp.) 
head removed 
Dab 
(Limanda 
limanda) 
Lemon sole 
(Microstomus 
kitt) 
Albacore 
or long-finned tuna 
(Thunnus 
alalunga) 
Blue-fin tuna 
(Thunnus 
thynnus) 
Big-eye tuna 
(Thunnus obesus) 
Pollack 
(Pollachius 
pollachius) 
Blue 
whiting 
(Micromesistius 
poutassou ou 
Gadus poutassou) 
Pouting 
(Trisopterus luscus 
and Poor 
cod 
(Trisopterus 
minutus) 
Bogue 
(Boops boops) 
Picarel 
(Maena sararis) Size 
1 
2 
3 
4 
5 
1 
2 
1 
2 
3 
1 
2 
1 
2 
3 
4 
5 
1 
2 
1 
2 
3 
4 
1 
2 
3 
4 
1 
2 
3 
4 
1 
2 
3 
1 
2 
3 Kg/fish(1) 
4 and over 
2 to 4 
1 to 2 
0,5 to 1 
0,25 to 0,5 
0,25 and over 
0,13 to 0,25 
0,6 and over 
0,35 to 0,6 
0,18 to 0,35 
4 and over 
1,5 to 4 
70 and over 
50 to 70 
25 to 50 
10 to 25 
6,4 to 10 
10 and over 
3,2 to 10 
5 and over 
3 to 5 
1,5 to 3 
0,3 to 1,5 
-
0,4 and over 
0,25 to 0,4 
0,125 to 0,25 
0,05 to 0,125 
-
-Number of 
fish/kg(2) 
-
-
-
-
-
-
7 or less 
8 to 14 
15 to 25 
26 to 30 
-
5 or less 
6 to 31 
32 to 70 
20 or less 
21 to 40 
41 to 90 Minimum sizes to be observed in the conditions laid down in the 
Regulations referred to in Article 7 
Region 
1 
2 
3 
1 
2 
3 
1 
2 
3 
3 Geographical area 
(a) 
(b) 
North Sea 
(a) 
(b) 
Mediterranean 
(a) 
(b) Minimum size 
-
15 cm 
15 cm 
23 cm 
23 cm 
23 cm 
25 cm 
25 cm 
25 cm 
25 cm 
-
70 cm ou 6,4 kg 
-
30 cm 
30 cm 
-
not yet fixed 
-
-
Scale of weights 
Species 
Conger eel 
(Conger conger) 
Gurnard 
(Trigla spp.) 
Tub gurnard 
Other 
Gurnard 
Horse mackerel 
(Trachurus spp.) 
Mullet 
(Mugil spp.) 
Skate 
(Raja spp.) 
Skate 
(wings) 
Flounder 
(Platichthys 
Flesus) 
Sole 
(Solea spp.) 
Frostfish 
(Lepidopus 
caudatus) Size 
1 
2 
3 
1 
2 
3 
4 
5 
1 
2 
3 
4 
5 
1 
2 
3 
4 
5 
1 
2 
3 
4 
1 
2 
3 
4 
1 
2 
1 
2 
1 
2 
3 
4 
5 
6 
7 
1 
2 
3 
4 Kg/fish(1) 
7 and over 
5 to 7 
0,5 to 5 
1 and over 
0,5 to 1 
0,35 to 0,5 
0,2 to 0,35 
less than 0,2 
1 and over 
0,5 to 1 
0,35 to 0,5 
0,25 to 0,35 
0,2 to 0,25 
0,6 and over 
0,4 to 0,6 
0,2 to 0,4 
0,08 to 0,2 
0,02 to 0,08 
1 and over 
0,5 to 1 
0,2 to 0,5 
0,1 to 0,2 
5 and over 
3 to 5 
1 to 3 
0,3 to 1 
3 and over 
0,5 to 3 
over 0,3 
0,2 to 0,3 
inclusive 
0,8 and over 
0,6 to 0,8 
0,4 to 0,6 
0,3 to 0,4 
0,2 to 0,3 
0,16 to 0,2 
0,12 to 0,16 
3 and over 
2 to 3 
1 to 2 
0,5 to 1 Number of 
fish/kg(2) 
-
-
-
-
-
-
-
-
-Minimum sizes to be observed in the conditions laid down in the 
Regulations referred to in Article 7 
Region 
1 
2 
3 
1 
2 
3 
5 
1 
2 
3 
1 
2 
3 
Baltic 
1 
2 
3 Geographical area 
(a) 
(b) 
Mediterranean 
(a) 
(b) 
Mediterranean 
(a) 
(b) 
subdivisions 22 to 25 
subdivisions 26 to 28 
subdivisions 29 and 32 
South of 59r30'N 
(a) 
(b) 
Mediterranean Minimum size 
58 cm 
58 cm 
-
-
15 cm 
15 cm 
15 cm 
15 cm 
12 cm 
20 cm 
20 cm 
16 cm 
-
24 cm 
24 cm 
24 cm 
24 cm 
25 cm 
21 cm 
18 cm 
24 cm 
24 cm 
24 cm 
24 cm 
20 cm 
Scale of weights 
Species 
Black scabbardfish 
(Aphanopus 
carbo) 
Cuttlefish 
(Sepia officinalis 
and Rossia 
macrosoma) 
Norway lobster 
(Nephrops 
norvegicus 
Lobster 
tails 
Crangonid shrimps 
(Crangon crangon) 
Pandahd shrimps 
(Pandalus borealis) 
fresh or 
chilled 
Pandahd shrimps 
boiled or 
steamed 
Edible crab 
(Cancer pagurus) Size 
1 
2 
1 
2 
3 
1 
2 
3 
4 
1 
2 
3 
4 
One 
size 
One 
size 
1 
2 
1 
2 Kg/fish(1) 
3 and over 
0,5 to 3 
0,5 and over 
0,3 to 0,5 
0,1 to 0,3 
6,7 mm and 
over (3) 
-Number of 
fish/kg(2) 
-
20 and less 
21 to 30 
31 to 40 
over 40 
60 and less 
61 to 120 
121 to 180 
over 180 
-
250 and less 
160 and less 
161 to 250 
16 cm and over(4) 
13to 16cm(4)| Minimum sizes to be observed in the conditions laid down in the 
Regulations referred to in Article 7 
Region 
2 
2 
2 
3 
2 
2 
2 
3 Geographical area 
Skagerrak and Kattegat 
except Scotland 
Irish Sea 
[ICES Via) and Vila)], 
Skagerrak and 
Kattegat 
Western Scotland and 
Irish Sea 
[ICES Via) and Vila)] 
Mediterranean 
Skagerrak and Kattegat 
except Western 
Scotland, 
Irish Sea 
[ICES Via) and Vila)], 
Skagerrak and Kattegat 
Western Scotland and 
Irish Sea [ICES Via) 
and Vila)] Minimum size 
-
40 mm (*) 
130mm(**) 
25 mm (*) 
85 mm (**) 
20 mm (*) 
70 mm (**) 
20 mm (*) 
70 mm (**) 
20 mm (*) 
70 mm (**) 
72 mm 
46 mm 
37 mm 
37 mm 
-
-
-
(*) Length of shell 
(**) Overall length 
(3) Width of shell 
(4) Width of shell at the widest point 
15 


ISSN 0254-1475 
COM(96) 157 final 
DOCUMENTS 
EN 03 
Catalogue number : CB-CO-96-169-EN-C 
ISBN 92-78-02624-7 
Office for Official Publications of the European Communities 
L-2985 Luxembourg