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
Date: 2016-12-06
Institutions: European Commission
Subjects: United Kingdom, Wales, consumer information, designation of origin, fresh fish, labelling, product designation, quality control of agricultural products, sea fish








C_2016455EN.01001101.xml










6.12.2016   


EN


Official Journal of the European Union


C 455/11





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
(2016/C 455/08)
This publication confers the right to oppose 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)


‘WEST WALES CORACLE-CAUGHT SEWIN’


EC No: UK-PGI-0005-01180 — 12.11.2013


PGI ( X ) PDO ( )

1.   Name

‘West Wales coracle-caught sewin’
2.   Member State or Third Country

United Kingdom
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

‘West Wales coracle-caught sewin’ is the name given to fish of the Salmo trutta species, which have been caught using the ancient Welsh traditional method of coracle fishing.
Fresh ‘West Wales coracle-caught sewin’ are bright silver, with numerous black spots which are located both above and below the lateral line. The flesh of a sewin is firm with good muscle tone and has a fresh fish smell. The colour of the flesh is a distinctive light pale pink colour, although this may vary slightly as sewin only feed when at sea and the colour of its flesh will be affected by its sea diet.
‘West Wales coracle-caught sewin’ are unique as they are caught as soon as they enter the river system from the sea in the low and tidal waters of the river. An indication of this ‘freshness’ is that when gutted their contents often still contain components of their sea diet such as sand eels. The fish are fresh, with firm flesh and superior developed muscle quality, resulting in denser texture. They have a visibly elongated athletic shape, without excessive fat deposits resulting from their lengthy migratory swim and the high quality feeding grounds available whilst at sea. The overall shape and size of ‘West Wales coracle-caught sewin’ will vary due to their wild nature. ‘West Wales coracle-caught sewin’, does not contain any artificial additives and/or colourings.
‘West Wales coracle-caught sewin’ are a minimum size of 1 kg and maximum size of 10 kg. ‘West Wales coracle-caught sewin’ should have perfect markings and be free from distortion to their tail, fins or head; the fish is quite round and thick-set. The fork of its tail is usually square or convex. The wrist of the tail is broad and the upper jaw extends beyond the rear edge of the eye. As coracle fishing catches sewin singularly and not in multiples, ‘West Wales coracle-caught sewin’ is not as susceptible to flesh damage and distortions that often occur with other farmed or drift-net-caught sea trout. This contributes to the eating quality of ‘West Wales coracle-caught sewin’ with its pristine firm flesh and dense texture.
When cooked ‘West Wales coracle-caught sewin’ has a soft, subtle distinctive ‘buttery’ taste with slightly ‘nutty’ undertones and has a unique (soft and clean) fresh flavour.
‘West Wales coracle-caught sewin’ are primarily sold whole and mostly freshly caught, although the sewin may be sold frozen.
3.3.   Raw materials (for processed products only)

—
3.4.   Feed (for products of animal origin only)

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

‘West Wales coracle-caught sewin’ must be caught using the ancient traditional method of coracle fishing during the sewin season which varies according to which of the three rivers in West Wales is being fished:






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Tywi: 1 March-31 July










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Teifi: 1 April-31 August










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Taf: 1 March-31 July.




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

—
3.7.   Specific rules concerning labelling

—
4.   Concise definition of the geographical area

The areas in the rivers Tywi, Taf and Teifi in West Wales as follows:






 


River Tywi:
In that part of the river which lies between an imaginary line drawn straight across the Tywi river from the railway pumping station near the old tinplate works at national grid reference (NGR) SN 420205 and an imaginary line drawn straight across the Tywi at (NGR) SN 394137










 


River Teifi:
In that part of the river that lies between Cardigan bridge and Llechryd bridge.










 


River Taf:
In the part of the river which lies between the main road bridge on the A477 between Carmarthen and Pembroke and approximately 1,6 km downstream to an imaginary line drawn straight across the river Taf from Wharley point to Ginst point.




5.   Link with the geographical area

5.1.   Specificity of the geographical area

Welsh sea trout (sewin) represent a genetic strain of locally adapted fish that grow faster and live longer than sea trout from other regions. They are noted for their larger than average weight, and their ability to spawn in consecutive years. Wales contain some of the most productive rivers in the British Isles for sea trout. A comparison of the top 30 sea trout rivers in Wales over the last 5 years ranks the Tywi and Teifi as first and second. The water in the Taf, Tywi and Teifi rivers is of a very high quality and is regularly monitored and recorded by Natural Resources Wales. The sources of all three rivers lie deep in the Cambrian or Preseli Mountains in very rural catchment areas dominated by grassland with a distinct lack of industry. Both the Tywi and Teifi rivers have been classed as Special Areas of Conservation under the European Habitats Directive. The pollution levels in the three rivers are very low, and have been awarded grade ‘A’ status, demonstrating that these rivers have ‘natural ecosystems and make very good salmonid and cyprinid fisheries’. The high quality of the river water contributes to the size, pristine condition and perfect markings of coracle-caught sewin.
Welsh coracle fishing is an ancient way of fishing for migratory fish and is legally the only method of fishing allowed on these rivers, where sewin can be caught and sold. It is a craft and skill recorded in the 11th Century (and earlier), that has survived into the 21st century and remains a ‘living tradition’. Although Welsh coracles were once used extensively throughout Wales, they are now exclusive to the Taf, Tywi and Teifi. These three rivers are the only places in Europe where coracle fishing (using this particular type of coracle) is still practised. One Tywi coracle fisherman currently fishing is from a family that have been coracle fishing the river for over 300 years. Welsh coracles are small oval-shaped vessels with a plank across the middle to form a seat. They are hand-made from ash and willow and are of basket construction. Each coracle carries one fisherman and is steered by a singlehanded scull. Welsh coracle fishing involves a pair of coracles working together, with a net suspended between them. Fishing takes place mainly at night to prevent the sewin seeing the shadow of the coracle or the net coming towards them. Welsh coracle fishing is highly regulated, only allowing fishing to take place within specific low water and tidal areas of these rivers. The lines of demarcation are stated in fishing byelaws. All Welsh coracle fishermen have to be licensed and coracle nets are covered by legislation.
The sewin travel to their spawning ground along the beds of the river following the contours of the river. This knowledge has been accrued by the coracle men over centuries of fishing. The net is trawled on the bed of the river using small pieces of lead weight. The net catches fish in the first 18 inches of the river bed and fish swimming above that height will escape capture. A key skill associated with coracle fishing and net making, is the unique leading system which is the number and weight of lead weights attached to the coracle nets. The leading system is complex and is based on the Fibonacci series of numbers in nature. It is taught through practice and is a skill passed down through the generations.
It is illegal to catch and sell sewin by any method other than coracle fishing. This helps to preserve, monitor and ensure traceability of all ‘West Wales coracle-caught sewin’.
The season for rod and line fishing (for sporting purposes only) starts and finishes later than the coracle season.
Rod and line caught sewin are exposed to the mud and silt of the river for longer periods causing the fish to have an ‘earthier’ taste and the flesh is often discoloured by falling leaves whilst they lie characteristically inactive in river pools. Their inactivity contributes to their reserves being depleted.
5.2.   Specificity of the product

‘West Wales coracle-caught sewin’ are migratory fish which have the ability to live in freshwater rivers and the sea. The sewin begin life in the Teifi, Taf and Tywi rivers, migrate to the sea to feed and grow and then return to the same river they were born to breed. Muscle tone would be more developed in wild sewin in comparison to farmed brown trout because of the distance covered during their migration and the high quality of their feeding grounds at sea. The fish only feed whilst at sea and it is whilst feeding at sea that their energy reserves are laid down.
The muscle tone developed during their migratory swim results in a dense texture and firm flesh without excessive fat deposits. These characteristics are preserved by the method of fishing which ensures that the fish are caught in their prime as soon as they enter the river system in the low and tidal waters of the river and before they become characteristically inactive and their reserves become depleted in the river environment. This contributes to ‘West Wales coracle-caught sewin’ having a soft, subtle distinctive ‘buttery’ taste with slightly ‘nutty’ undertones and a unique (soft and clean) fresh flavour with its flesh firm and of a dense texture.
Coracle nets have a restrictive net mesh of not less than 10 cm, which means that smaller sewin escape through the net ensuring the sustainability of coracle fishing. Rod and line caught sewin can catch smaller fish.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The basis of the PGI application is based on the attributes of a unique quality product whose specific characteristics are linked to:






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the quality of the fresh water where the fish are born and then return to breed,










—


the migratory distance that the ‘wild’ fish swims whilst at sea,










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the high quality of their feeding grounds at sea. The fish only feed whilst at sea and it is at sea where their energy reserves are laid down in the form of muscle protein,










—


the fact that coracle fishing is a unique traditional method of fishing designed to catch the fish singularly in pristine condition as soon as they enter the river system from the sea and before their energy reserves become depleted. An indication of this ‘freshness’ is that when gutted, ‘West Wales coracle-caught sewin’ often still contain components of their sea diet such as sand eels.




The factors mentioned above contribute to the characteristics of the fish being an unblemished fresh product which has firm flesh and superior developed muscle quality with high muscle protein and oil content without excessive fat deposition. These characteristics are reflected in the eating quality of the fish with its pristine firm flesh and dense texture and which when cooked has a soft subtle distinctive ‘buttery’ taste with slightly ‘nutty’ undertones and a unique soft and clean fresh flavour
Welsh coracles were once used extensively throughout Wales, but are now exclusive to the rivers Taf, Tywi and Teifi all in West Wales. Coracle fishing has been in existence in one family currently fishing the river Tywi for over 300 years.
Welsh coracle fishing is a tradition that dates back to the 1800s. It encompasses many skills that have been passed down from one generation to the next such as coracle making, net making, knowing which tidal areas to fish and the ability to read the river and take factors such as the depth of the river (depending upon flood water), the tide and wind conditions all into consideration. Coracle fishing involves tremendous skill and precision steering and navigating whilst controlling the position of the net and remaining buoyant. The skill of the fisherman is accentuated by coracle fishing occurring mainly at night. Welsh coracles are hand-made from ash and willow and are of basket construction. Although their design and method of making has remained unchanged for centuries, developments in modern materials include the use of calico, canvas and fibreglass in their production.
‘West Wales coracle-caught sewin’ is a quality product synonymous with Welsh food heritage and food culture and is used by many top chefs and gastronomes. In the coracle fishing season the fish regularly appear as a seasonal product on menus at renowned local establishments and are much sought after by both locals and tourists. ‘West Wales coracle-caught sewin’ is often sold smoked and sold to prestigious food outlets in London and throughout the UK. ‘West Wales coracle-caught sewin’ is currently sold in the food halls of Harrods and Fortnum & Mason in London.
Andrew Luck — local chef to the River Tywi:

‘As a chef, it is exciting for me to see the first West Wales coracle-caught sewin of the season come in fresh from the coracles of West Wales. West Wales coracle-caught sewin is a great fish for chefs to use, not just for its unique fresh flavour and dense texture — but for the story it tells and the history and tradition behind it.
It’s a pleasure to have on the menu and to know exactly where this quality product has come from. West Wales coracle-caught sewin is a superior fish and when smoked or cooked can show its true diversity.’


Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))
https://www.gov.uk/government/publications/protected-food-name-west-wales-coracle-caught-sewin-pgi


(1)  OJ L 343, 14.12.2012, p. 1.

(2)  Replaced by Regulation (EU) No 1151/2012 (OJ L 93, 31.3.2006, p. 1).

(3)  See footnote 2.