natgillin/translations-raw huggingface dataset:
The Council has concluded that the persons listed in Annex I to Regulation (EU) No 377/2012 should continue to be subject to the specific restrictive measures provided for therein.
Sklenil je, da bi bilo treba za osebe iz Priloge I k Uredbi (EU) št. 377/2012 še naprej uporabljati posebne omejevalne ukrepe, določene v navedeni uredbi.
On 20 March 2013, the United Nations Security Council Committee, established pursuant to United Nations Security Council Resolution 2048 (2012), updated the information concerning one designated person.
Odbor Varnostnega sveta Združenih narodov, ustanovljen na podlagi Resolucije Varnostnega sveta Združenih narodov 2048 (2012), je 20. marca 2013 posodobil podatke v zvezi z eno osebo, uvrščeno na seznam.
In order to implement the decision of the Committee, the Council adopted Implementing Decision 2013/293/CFSP of 18 June 2013 implementing Decision 2012/285/CFSP concerning restrictive measures directed against certain persons, entities and bodies threatening the peace, security or stability of the Republic of Guinea-Bissau [2].
Za izvajanje odločitve odbora je Svet sprejel Izvedbeni sklep 2013/293/SZVP z dne 18. junija 2013 o izvajanju Sklepa 2012/285/SZVP o omejevalnih ukrepih proti nekaterim osebam, subjektom in organom, ki ogrožajo mir, varnost in stabilnost v Republiki Gvineji Bissau [2].
The entry for that person in Annex I to Regulation (EU) No 377/2012 should be amended accordingly,
Vnos za navedeno osebo iz Priloge I k Uredbi (EU) št. 377/2012 bi bilo zato treba ustrezno spremeniti –
Annex I to Regulation (EU) No 377/2012 shall be amended as set out in the Annex to this Regulation.
Priloga I k Uredbi (EU) št. 377/2012 se spremeni, kot je določeno v Prilogi k tej uredbi.
The Regulation shall enter into force on the day of its publication in the Official Journal of the European Union.
Ta uredba začne veljati na dan objave v Uradnem listu Evropske unije.
The entry for the person set out below in Annex I to Regulation (EU) No 377/2012 shall be replaced by the following:
Vnos za osebo spodaj iz Priloge I k Uredbi (EU) št. 377/2012 se nadomesti z naslednjim:
Commission Implementing Regulation (EU) No 560/2013
Izvedbena uredba Komisije (EU) št. 560/2013
approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Traditional Grimsby Smoked Fish (PGI))
o odobritvi manjše spremembe specifikacije za ime, registrirano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Traditional Grimsby Smoked Fish (ZGO))
Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [1], and in particular the second sentence of Article 53(2) thereof,
ob upoštevanju Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta z dne 21. novembra 2012 o shemah kakovosti kmetijskih proizvodov in živil [1] ter zlasti drugega stavka člena 53(2) Uredbe,
In accordance with the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined the United Kingdom’s application for the approval of an amendment to the specification for the protected geographical indication ‘Traditional Grimsby Smoked Fish’, registered under Commission Regulation (EC) No 986/2009 [2].
V skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 je Komisija preučila vlogo Združenega kraljestva za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Traditional Grimsby Smoked Fish“, registrirano v skladu z Uredbo Komisije (ES) št. 986/2009 [2].
The application concerns an amendment to the method of production in order to provide flexibility in the sourcing of the raw materials to now include fillets as well as fresh whole fish.
Vloga zadeva spremembo metode pridobivanja, da se zagotovi prožnost glede izvora surovin, ki tako vključujejo filete in sveže cele ribe.
Since this concerns a minor amendment, in accordance with Article 53(2) of Regulation (EU) No 1151/2012, the Commission may adopt it without using the procedure set out in Articles 50 and 52 of that Regulation,
Ker gre za manjšo spremembo, jo lahko Komisija v skladu s členom 53(2) Uredbe (EU) št. 1151/2012 odobri brez uporabe postopka iz členov 50 in 52 navedene uredbe –
The amendment to the specification for the protected geographical indication ‘Traditional Grimsby Smoked Fish’ in Annex I to this Regulation is approved.
Sprememba specifikacije za zaščiteno geografsko označbo „Traditional Grimsby Smoked Fish“ v Prilogi I k tej uredbi se odobri.
OJ L 277, 22.10.2009, p. 17.
UL L 277, 22.10.2009, str. 17.
The following amendment to the specification for the protected geographical indication ‘Traditional Grimsby Smoked Fish’ has been approved:
Odobrena je bila naslednja sprememba specifikacije za zaščiteno geografsko označbo „Traditional Grimsby Smoked Fish“:
Fresh whole fish and fillets are usually sourced from Iceland, Faroe and Norway but can be sourced from other areas.
Sveža cela riba in fileti običajno izvirajo iz Islandije, Ferskih otokov in Norveške, pa tudi z drugih območij.
Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1]‘TRADITIONAL GRIMSBY SMOKED FISH’
Uredba Sveta (ES) št. 510/2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„TRADITIONAL GRIMSBY SMOKED FISH“
EC No: UK-PGI-0105-01022-23.07.2012
Št. ES: UK-PGI-0105-01022-23.07.2012
Type of product
3.1 Vrsta proizvoda
Class 1.7. Fresh fish, molluscs, and crustaceans and products derived there from
Skupina 1.7: Sveže ribe, mehkužci in raki ter iz njih pridobljeni proizvodi
Description of product to which the name in point 1 applies
3.2 Opis proizvoda, za katerega se uporablja ime iz točke 1
‘Traditional Grimsby Smoked Fish’ are fillets of cod and haddock, weighing between 200 and 700 grams, which have been cold smoked in accordance with the traditional method within the defined geographical area.
„Traditional Grimsby Smoked Fish“ so fileti trske in vahnje s težo 200 do 700 gramov, ki so bili hladno prekajeni po tradicionalni metodi znotraj določenega geografskega območja.
They are cream to beige in colour, with a dry texture and a smoked slightly salty flavour.
So kremaste do bež barve s suho strukturo in rahlo slanim prekajenim okusom.
They are sold to a range of outlets, as processed, in purpose built cartons (whose weight must not exceed 5 kilograms) or in individual vacuum packs.
Po predelavi se v namenskih kartonih (njihova teža ne sme presegati 5 kilogramov) ali posameznih vakuumskih embalažah prodajo različnim prodajnim mestom.
Raw materials (for processed products only)
3.3 Surovine (samo za predelane proizvode)
Whole fish and fillets of cod and haddock, weighing between 200 and 700 grams
Cela riba in fileti trske in vahnje s težo 200 do 700 gramov
Feed (for products of animal origin only)
3.4 Krma (samo za proizvode živalskega izvora)
Specific steps in production that must take place in the identified geographical area
3.5 Posebni proizvodni postopki, ki jih je treba izvajati na opredeljenem geografskem območju
All brining and smoking of the filleted fish.
Razsoljevanje in prekajevanje filetiranih rib.
Specific rules concerning slicing, grating, packaging, etc.
3.6 Posebna pravila za rezanje, ribanje, pakiranje idr.
The smoked fish are packed into interleaved shallow purpose built cartons or in individual vacuum packs in order to maintain freshness.
Prekajene ribe se zapakirajo v plitve namenske kartone z vstavki ali v posamezne vakuumske embalaže, da se ohrani svežost.
Specific rules concerning labelling
3.7 Posebna pravila za označevanje
The town of Grimsby, as defined by its administrative boundaries, in the district of North East Lincolnshire.
Mesto Grimsby v okraju severovzhodni Lincolnshire, kot je opredeljeno z upravnimi mejami.
Specificity of the geographical area
5.1 Posebnosti geografskega območja
The characteristics of ‘Traditional Grimsby Smoked Fish’ are linked to the geographical area on the basis of tradition, reputation, the smoking process and the skills of those involved in the process.
Značilnosti „Traditional Grimsby Smoked Fish“ so z geografskim območjem povezane prek tradicije, ugleda, postopka prekajevanja ter spretnosti udeležencev postopka.
Skills which have been passed down from generation to generation.
Strokovno znanje se je prenašalo iz roda v rod.
The port of Grimsby is unique in England in that it is sited on a promontory, which separates the Humber Estuary from the North Sea.
Pristanišče mesta Grimsby je v Angliji edinstveno, saj leži na rtu, ki ločuje rečno ustje Humber od Severnega morja.
This position exposes the port to cool dry winds off the sea and estuary which aid the process of traditional fish smoking by keeping mean summer maximum temperatures below 20 degrees Celsius, which is significantly cooler than inland.
Ta lega izpostavlja pristanišče hladnim suhim vetrovom z morja in rečnega ustja, ki ugodno vplivajo na postopek tradicionalnega prekajevanja rib, saj v povprečju najvišja poletna temperatura ne presega 20 stopinj Celzija, kar je občutno nižje kot v notranjosti.
Across the UK the town of Grimsby is synonymous with the processing of fish.
Mesto Grimsby je v celotnem Združenem kraljestvu sinonim za predelovanje rib.
The port and town regard it as a matter of pride that for over a century the many fish merchants have been able to supply most types of fish to anywhere in the country and more recently even further into Europe.
Pristanišče in mesto sta ponosna na dejstvo, da številni trgovci rib že več kot stoletje uspešno dobavljajo večino vrst rib po vsej državi in v zadnjem času tudi v Evropo.
‘Traditional Grimsby Smoked Fish’ is one of the most important products associated with the port.
„Traditional Grimsby Smoked Fish“ je eden najpomembnejših proizvodov, ki ga povezujejo s pristaniščem.
At that time, of course, no refrigeration equipment or ice making capability now used so extensively in the preservation of fresh and perishable produce such as fish existed.
V tem času seveda ni bilo sistemov za hlajenje ali pripravo ledu, ki se danes tako obsežno uporabljajo za konzerviranje rib ter drugih svežih in pokvarljivih proizvodov.
In order to keep and extend the shelf-life of their perishable products the choice was salting, drying, smoking or a combination of all of these.
Za zagotovitev in podaljšanje življenjske dobe pokvarljivih proizvodov so bili na izbiro soljenje, sušenje in prekajevanje oziroma kombinacija vseh treh postopkov.
Traditional fish smoking in Grimsby has continued to be successful despite the preference for mechanical kilns in other parts of the country.
Tradicionalno prekajevanje rib v mestu Grimsby se je uspešno nadaljevalo, čeprav so v drugih delih države medtem dajali prednost mehanskim pečem.
For much of the first half of the 20th century the port of Grimsby was the largest fishing port in the world.
Skoraj celo prvo polovico dvajsetega stoletja je bilo pristanišče Grimsby največje ribiško pristanišče na svetu.
Its position amongst names such as Vigo, Esbjerg, Boulogne sur Mer and Bremerhaven with which the town is twinned is unassailable.
Grimsby ima med imeni, kot so Vigo, Esbjerg, Boulogne-Sur-Mer in Bremerhaven, s katerimi je pobraten, nesporno mesto.
The town today is still the largest centre of fish production in the UK with 106 companies currently members of the Grimsby Fish Merchants Association.
Danes je mesto še vedno največje središče proizvodnje rib v Združenem kraljestvu s trenutno 106 podjetji, ki so člani Grimsby Fish Merchants Association.
This diverse merchanting base has always been the port’s strength and has resulted in Grimsby Fish Markets pivotal role in wet fish sales not only in the UK but also at a European level.
Ta raznolika trgovska podlaga je za pristanišče vedno predstavljala prednost, ki je pripomogla k temu, da ima ribja tržnica v Grimsbyju (Grimsby Fish Markets) osrednjo vlogo pri prodaji svežih rib v Združenem kraljestvu in tudi na evropski ravni.
Specificity of the product
5.2 Posebnosti proizvoda
‘Traditional Grimsby Smoked Fish’ are fillets of cod and haddock, weighing between 200 and 700 grams.
„Traditional Grimbsy Smoked Fish“ so fileti trske in vahnje s težo 200 do 700 gramov.
The fillets of fish have been cold smoked in accordance with traditional methods and skilled know-how which has been handed down over generations these include:
Fileti rib so hladno prekajeni v skladu s tradicionalnimi metodami ter strokovnim znanjem in izkušnjami, ki so se prenašali iz roda v rod in vključujejo:
filleting the whole fish by hand,
ročno filetiranje celih rib;
brining the fillets of fish,
razsoljevanje filetov rib;
placing the filleted fish on speats, in the smokehouse chimneys at heights that suit the cold smoking process.
nameščanje filetiranih rib na jeklene rešetke, imenovane „speaks“, v kaminih v prekajevalnici na višini, primerni za postopek prekajevanja;
Regular monitoring of the smoking process by skilled smokers is carried out to ensure the fish is smoked evenly, moving and removing fish when necessary.
Specializirani prekajevalci redno spremljajo postopek prekajevanja, da zagotovijo enakomerno prekajenost rib, ter jih po potrebi pomaknejo in vzamejo iz prekajevalnice.
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)
5.3 Vzročna povezanost geografskega območja s kakovostjo ali značilnostmi proizvoda (pri ZOP) oziroma z določeno kakovostjo, slovesom ali značilnostjo proizvoda (pri ZGO)
Grimsby’s position on the east coast has a second advantage of being a place in the UK which is least prone to humid rain bearing south westerly winds which prevail in most other parts of the UK.
Dodatna prednost lege mesta Grimsby na vzhodni obali je, da je ta točka v Združenem kraljestvu najmanj izpostavljena vlažnim jugozahodnim vetrovom, ki prinašajo dež in ki sicer prevladujejo v večini drugih delov države.
It has a maritime climate, which means that although there are only small fluctuations in seasonal weather on a day to day basis the weather can be changeable.
Kljub morskemu podnebju z majhnimi sezonskimi nihanji se lahko vreme vsakodnevno spreminja.
The experience and expertise required to smoke fish successfully in the traditional way can only be learnt over many years with the knowledge often being handed down over generations.
Izkušnje in strokovno znanje, ki ga zahteva uspešno tradicionalno prekajevanje rib, je mogoče pridobiti le z leti, pri čemer se je znanje pogosto prenašalo iz roda v rod.
This in contrast to the modern mechanical kiln, which is a sealed oven that is electrically heated and regulated simply by turning dials.
To je v nasprotju z moderno mehansko pečjo, ki je tesno zaprta in električno ogrevana, upravlja pa se preprosto z vrtenjem številčnice.
Due to these sustainable sources and being able to take advantage of Grimsby’s strategic position at the centre of a chilled fish distribution network daily supplies of freshly smoked fish can be guaranteed anywhere in the country.
Zaradi trajnostnih virov in strateško zelo ugodne lege mesta Grimsby v središču distribucijske mreže za ohlajene ribe se lahko zagotovi dnevna dobava sveže prekajenih rib v vse dele države.
Grimsby is fortunate in that it can source its fish from such a wide area that an experienced buyer can normally find some fish which is suitable for smoking whatever time of the year.
Grimsby je v zelo ugodnem položaju, saj lahko črpa ribe s tako velikega območja, da lahko ponavadi izkušeni kupci v vsakem letnem času najdejo ribe, primerne za prekajevanje.
In order to smoke the fish successfully the fish smoker has to allow for the many variables of fish, season and weather.
Da se zagotovi uspešno prekajevanje rib, mora prekajevalec upoštevati mnogo spremenljivk glede vrste rib, letnih časov in vremena.
In Grimsby generations of expertise enables the traditional fish smoker to produce a consistent quality product by touch and eye alone.
Generacije strokovnjakov v mestu Grimsby omogočajo tradicionalnim prekajevalcem rib, da že zgolj na podlagi otipa in opazovanja proizvedejo dosledno kakovostne proizvode.
‘Traditional Grimsby Smoked Fish’ is highly praised by the food industry at large, such as Waitrose whose fish buyer has stated that ‘With modern-day kilns you just don’t get that depth of flavour. With traditional fish, it’s like eating something completely different. The real thing is amazing. Unbeatable. Smoky. Rich. Perfect.’
„Traditional Grimsby Smoked Fish“ je zelo cenjen v živilski industriji na splošno; tako je na primer kupec rib za trgovinsko verigo Waitrose izjavil: „Z modernimi pečmi za sušenje se preprosto ne da doseči te globine okusa. Jesti tradicionalne ribe je okušati nekaj popolnoma drugega. Prava stvar je fantastična in neprekosljiva: z okusom po dimu, bogata, odlična.“ Tradicionalne metode prekajevanja rib cenijo tudi šefi kuhinj.
Equally the traditional fish smoking methods are well appreciated by chefs alike. Rick Stein states ‘I’ve visited Grimsby and was amazed at the skill involved in traditional fish smoking.
Rick Stein je izjavil: „Obiskal sem Grimsby in tehnike, uporabljene pri tradicionalnem prekajevanju rib, so naredile name velik vtis. Te tehnike in računalniško vodeno sušenje v pečeh so si različni kot noč in dan.“
It’s worlds apart from computer-controlled kiln drying.’ Chef Mitch Tonks also believes the traditional smoking method makes all the difference to taste of the fish and enhances its organoleptic qualities; ‘They cure their fish in the traditional way and smoke them in old smokehouses which smell gorgeous, and I’m sure this helps the flavour.
Šef kuhinje Mitch Tonks prav tako meni, da je metoda tradicionalnega prekajevanja tista, ki poskrbi za razliko v okusu rib in okrepi organoleptične lastnosti: „Ribe razsoljujejo na tradicionalen način in jih prekajujejo v starih prekajevalnicah, ki krasno dišijo, in prepričan sem, da jim to da poseben okus. Uporabljajo le velike trske in rezultat je odlično ravnovesje med prekajenim in sladkim okusom.“
They use only large haddocks and the result is a perfect balance of smoke and sweet fish.’ Grimsby smoked fish is served in many of the country’s finest eateries, including J Sheekey, Scott’s and even Delia Smith’s Norwich City Football Club’s restaurant.
„Grimsby Smoked Fish“ ponujajo mnoge najboljše restavracije v državi, tudi J Sheekey, Scott’s in celo Delia Smith’s, ki je restavracija nogometnega kluba Norwich City.
Regular supplies are sent to the Royal household.
Kraljevi družini se proizvod redno dobavlja.
Legend has it that the Queen ate it for breakfast the morning after her 1947 marriage to Prince Philip.
Legenda pravi, da je kraljica to ribo jedla za zajtrk leta 1947, dan po poroki s princem Philipom.
N/A
Ni relevantno.
The tradition and processes involved can be proven and demonstrated back to the late 19th century.
Pričevanja o tradiciji in postopkih prekajevanja ter njihovi opisi segajo v pozno 19. stoletje.
Grimsby has been synonymous with fish smoking in the UK since 1850 when the railway first allowed the rapid transportation of smoked fish to London and eventually to every corner of the country.
V Združenem kraljestvu je Grimsby sinonim za prekajeno ribo od leta 1850 dalje, ko je železnica prvič omogočila hiter prevoz prekajenih rib v London in sčasoma v vse kotičke države.
Preparing the base of the smokehouse to be laid with a covering of sawdust where ‘fire’ is introduced to start the sawdust smouldering. Monitoring the rate at which the fish is smoked is dependent on the size of the fish, and the ambient temperature and humidity.
prekrivanje tal prekajevalnice z žagovino, na kateri zanetijo ogenj, da ta začne tleti; spremljanje trajanja prekajevanja, ki je odvisno od velikosti ribe, temperature in vlažnosti prostora.
Commission Implementing Regulation (EU) No 561/2013
Izvedbena uredba Komisije (EU) št. 561/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Schwarzwälder Schinken (PGI))
o odobritvi večje spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Schwarzwälder Schinken (ZGO))
By virtue of the first subparagraph of Article 9(1) of Regulation (EC) No 510/2006, the Commission has examined Germany’s application for the approval of amendments to the specification for the protected geographical indication ‘Schwarzwälder Schinken’ registered under Commission Regulation (EC) No 123/97 [3].
V skladu s prvim pododstavkom člena 9(1) Uredbe (ES) št. 510/2006 je Komisija proučila vlogo Nemčije za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Schwarzwälder Schinken“, registrirano v skladu z Uredbo Komisije (ES) št. 123/97 z dne 23. januarja 1997 [3].
As no statement of objection under Article 7 of that Regulation has been received by the Commission, the amendments to the specification should be approved,
Ker Komisija ni prejela nobene izjave o ugovoru v skladu s členom 7 navedene uredbe, bi bilo treba spremembo specifikacije odobriti –
OJ L 22, 24.1.1997, p. 19.
UL L 22, 24.1.1997, str. 19.
OJ C 274, 11.9.2012, p. 2.
UL C 274, 11.9.2012, str. 2.
Schwarzwälder Schinken (PGI)
Schwarzwälder Schinken (ZGO)
Commission Implementing Regulation (EU) No 562/2013
Izvedbena uredba Komisije (EU) št. 562/2013
approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Queijo Serra da Estrela (PDO)]
o odobritvi manjše spremembe specifikacije za ime, registrirano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Queijo Serra da Estrela (ZOP))
Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [1], and in particular Article 53(2)(2) thereof,
ob upoštevanju Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta z dne 21. novembra 2012 o shemah kakovosti kmetijskih proizvodov in živil [1] in zlasti drugega pododstavka člena 53(2) Uredbe,
By virtue of the first subparagraph of Article 9(1) of Regulation (EC) No 510/2006, the Commission has examined Portugal’s application for the approval of amendments to the specification for the protected geographical indication ‘Queijo Serra da Estrela’ registered under Commission Regulation (EC) No 1107/96 [3], as amended by Regulation (EC) No 197/2008 [4].
V skladu s prvim pododstavkom člena 9(1) Uredbe (ES) št. 510/2006 je Komisija preučila vlogo Portugalske za odobritev spremembe specifikacije za zaščiteno označbo porekla „Queijo Serra da Estrela“, registrirano v skladu z Uredbo Komisije (ES) št. 1107/96 [3], kakor je bila spremenjena z Uredbo (ES) št. 197/2008 [4].
The purpose of the application is to amend the specification.
Namen vloge je sprememba specifikacije.
Portugal requests the possibility of marketing ‘Queijo Serra da Estrela’ in a smaller format (0.5 kg).
Prošnja zadeva možnost trženja sira „Queijo Serra da Estrela“ manjše teže (0,5 kg).
The minimum diameter of the cheese shall therefore be reduced from 11 to 9 cm.
Zato se z 11 na 9 centimetrov zmanjša tudi najmanjši premer sira.
Portugal also requests for it to be made mandatory to affix a numbered casein mark in order to improve the traceability of the product.
Zaprošeno je tudi, da postane vtis oštevilčene oznake iz kazeina obvezen, da bi se tako izboljšala sledljivost proizvoda.
The specification for the protected designation of origin ‘Queijo Serra da Estrela’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija zaščitene označbe porekla „Queijo Serra da Estrela“ se spremeni v skladu s Prilogo I k tej uredbi.
OJ L 59, 4.3.2008, p. 8.
UL L 59, 4.3.2008, str. 8.
In the specification for the protected designation of origin ‘Queijo Serra da Estrela’ the following amendment is approved:
V specifikaciji zaščitene označbe porekla „Queijo Serra da Estrela“ se odobri naslednja sprememba: