Proposal for a COUNCIL REGULATION (EC) laying down common marketing standards for certain fishery products
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 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 compensation and support under Articles 12, 12a, 14 and 15 of Regulation (EEC) No 3759/92 for products graded in freshness category B. is therefore to discontinue- -i 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 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'. Article 1 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 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. Article 2 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. Common marketing standards are hereby laid for the following products: Article 3 (a) Saltwater fish falling under CN code 0302: Plaice (Plcwonectes platessa) Albacorc or longfinned tuna {Thunnus alalunga) Blue fin tuna Bigeye tuna (Thunnus thymus) (Thunnus or Parathunnus obesus) Herring of the species Clupea harengus Cod of the species (jadus morhua Sardine of the species Sardina pilchardus Haddock Coal fish Pollack (Mclanogrammus acglefinus) (Pollachius virens) (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. ) W h i t i ng (. YIerlangius mcrlangus) Blue whiting (Micromesislius poulassou or Gadus poutassou) L i ng (Molva spp. ) - Anchovy (Engraulis spp. ) - Hake of the species Merluccius merluccius - Megrim - Ray's bream - Monkfish - Dab (Lepidorhombus spp. ) (Brama spp. ) (Lophius spp. ) (JLimanda limanda) - Lemon sole (Microstomus kitt) - Pouting {Trisopterus luscus), and poor cod/Mediterranean cod (Trisopterus minutus) - Bogue - Picarel - Conger -Gurnard -Mullet - Skate (Boops boops) (Maena smarts) (Conger conger) (Trigla spp. ) (Mugil spp. ) (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 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. Article 4 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) b) Extra, A or B in the case of fish, cephalopods and Norway lobster 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. 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. Article 5 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 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. Article 7 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 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. ) O J No L 171, 6. 7. 1994, p. 1. 10 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. 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. Article 10 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 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 Article 11 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 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 12 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. Council Regulations (EEC) Nos 103/76 and 104/76 are hereby repealed. References to those Regulations shall be understood to apply to this Regulation. Article 14 42 This Regulation shall enter into force on 1 January 1997. Article IS 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 CRITERIA FRESHNESS CATEGORY1 Extra A B Skin Bright, iridescent Pigmentation bright but Pigmentation in the pigmentation (save for not lustrous; slight process of becoming redfish) or opalescent; discolouration. discoloured and dull. no discolouration. Skin mucus Aqueous, transparent. Milky. Yellowish grey, slightly speckled. Eye Convex (bulging); Flat; pupil slightly Slightly concave; grey black, bright pupil ; opaque; opalescent pupil; opaque transparent cornea. cornea. discoloured cornea. Gills Dark or bright red; Red or pink; slightly Brown/grey becoming transparent mucus. opaque mucus. discoloured; thidk, opaque mucus. Peritoneum Smooth; bright; Slightly dull; difficult Speckled; comes away (in gutted fish) difficult to detach from to detach from flesh. easily from flesh. flesh. Smell of gills and Fresh; seaweedy; No smell, neutral smell Fermented; slightly abdominal cavity seafood. or slightly sweetish. sour. - whitefish other than plaice - Plaice Fresh oily; metallic; Oily; seaweedy or Oily; fermented, peppery; earthy smell. slightly sweetish. 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 CRITERIA FRESHNESS CATEGORY Extra A B Skin Bright pigmentation, Loss of lustre and Dull, lustreless, insipid bright, shining shine; duller colours; colours; skin creased iridescent colours; clear less difference between when fish curved. distinction between dorsal and ventral dorsal and ventral surfaces. surfaces. Skin mucus Aqueous, transparent. Milky, slightly Brownish brownish Consistency of flesh Very firm, rigid. Fairly rigid, firm. Slightly soft Gill covers Silvery. Silvery, slightly red or Brownish and brown. extensive seepage of blood from vessels. Eye Convex, bulging; blue- Less convex to flat; Flat to slightly black bright pupil, slightly veiled pupil, concave; veiled transparent 'eyelid'. veiled 'eyelid'. crystalline lens; blood seepage around eye (spectacles). Gills Uniformly bright red to Less bright colour, Becoming discoloured, purple. paler at edges. mucus more plentiful. Smell of gills Fresh seaweed; Thin or odourless, Slightly sulphureous pungent; iodine; sweetish fishoil or mud. fatty smell, rancid metallic. bacon cuttings or rotten fruit. /*> C. SELACHII CRITERIA FRESHNESS CATEGORY Extra A B Eye Convex, very bright Convex to flat; clear Flat to concave; and iridescent; small green having lost its slightly yellowish, dull pupils brightness and iridescence, oval pupils Appearance In rigor mortis or Beyond rigor stage; no Thick mucus in mouth partially in rigor; small mucus on skin and and on gill openings; quantity of clear mucus especially in mouth and slightly flattened jaw present on skin gill openings Smell Fresh, sea smell No smell or slight Ammonia smell; sour musty but not an ammonia smell 4} D. CEPHALOPODS CRITERIA FRESHNESS CATEGORY Extra A B Bright pigmentation, Dull pigmentation ; Discoloured; easily skin sticks to flesh. skin sticks to flesh. detached from flesh. Very firm; pearly Firm; chalky white. Slightly soft; pinky white. white or slightly yellowing. Resistant to removal. Resistant to removal. More easily removed. Fresh; seaweed. Slight or no smell. Ink smell. Skin Flesh Tentacles Smell 4 E. CRUSTACEANS (1) Shrimps CRITERIA FRESHNESS CATEGORY Extra A Minimum - surface of shell : moist and shiny; The same as for Extra category requirements - 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; Appearance of very incurred; incurved; shrimp with - shrimps: bright brownish-red verging on grey; - slightly washed-out reddish- shell pectoral part of shell predominantly light in brown colour; pectoral part of colour shell predominantly dark - pink with possibility of start of - deep-water prawn: uniformly pink blackening of céphalothorax Condition of - shells easily with technically unavoidable losses - shells less easily with small flesh during and of flesh after shelling - firm but not tough; losses of flesh; - less firm, slightly tough Fragments occasional fragments of shrimp allowed small quantity of fragments of shrimp allowed M (2) Norway lobster CRITERIA FRESHNESS CATEGORY EXTRA A B Shell Pale pink or pink to Pale pink or pink to Slight discoloration; orange-red orange-red; some black spots and No black spots. greyish colour, particularly on shell and between tail segments Eye and gills Shiny black eyes; pink Eyes dull and Gills dark grey or gills. grey/black; gills some greenish colour greyish. on dorsal surface of shell. Smell Characteristic mild Loss of characteristic Slightly sour. shellfish smell. shellfish smell. No ammonia smell. Flesh (tail) Translucent and blue in No longer translucent Opaque and dull in colour tending towards but not discoloured. appearance. white. o fc ANNEX II SIZE CATEGORIES Scale of weights Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Species Herring (Clupea harengus) Size 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 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) 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 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 - - - - - - Region 1 2 3 Geographical area ICES Vb (EC zone) (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 2 3 Baltic 1 2 3 Baltic 1 2 3 1 2 3 (a) (b) South of 59°30'N (a) (b) South of 59°30'N ICES Vb (EC zone) (a) (b) (a) (b) (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 Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Species Ling (Molva spp. ) Mackerel of the species Scomber scombrus Mediterranean Size 1 2 3 4 1 2 3 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 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 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 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 - - - - - Region 1 2 Geographical area Minimum size (a) (b) 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 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 3 1 2 3 5 3 3 1 2 3 Baltic 1 2 3 1 2 3 1 2 3 21 Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Number of fish/kg(2) Region Geographical area Minimum size - - - - - - 7 or less 8 to 14 15 to 25 26 to 30 Scale of weights Size 1 2 3 4 5 1 2 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 - 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) 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 0,4 and over 0,25 to 0,4 0,125 to 0,25 0,05 to 0,125 - - - 5 or less 6 to 31 32 to 70 20 or less 21 to 40 41 to 90 1 2 3 1 2 3 1 2 3 3 (a) (b) North Sea (a) (b) - 15 cm 15 cm 23 cm 23 cm 23 cm 25 cm 25 cm 25 cm 25 cm - Mediterranean 70 cm ou 6,4 kg (a) (b) - 30 cm 30 cm - not yet fixed - - Scale of weights Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Species Conger eel (Conger conger) Size 1 2 3 Kg/fish(1) 7 and over 5 to 7 0,5 to 5 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) 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 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 Region 1 2 3 1 2 3 5 1 2 3 1 2 3 Baltic 1 2 3 Number of fish/kg(2) - - - - - - - - - Geographical area Minimum size (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 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 Size 1 2 Kg/fish(1) 3 and over 0,5 to 3 Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7 Number of fish/kg(2) Region Geographical area Minimum size Species Black scabbardfish (Aphanopus carbo) Cuttlefish (Sepia officinalis and Rossia macrosoma) Norway lobster (Nephrops norvegicus Lobster tails 1 2 3 1 2 3 4 1 2 3 4 0,5 and over 0,3 to 0,5 0,1 to 0,3 - 20 and less 21 to 30 31 to 40 over 40 60 and less 61 to 120 121 to 180 over 180 Skagerrak and Kattegat except Scotland Irish Sea [ICES Via) and Vila)], Skagerrak and Kattegat Western Scotland and Irish Sea [ICES Via) and Vila)] 2 2 2 3 Mediterranean 2 Skagerrak and Kattegat except Western Scotland, Irish Sea [ICES Via) and Vila)], Skagerrak and Kattegat Western Scotland and Irish Sea [ICES Via) and Vila)] 2 2 3 Crangonid shrimps (Crangon crangon) Pandahd shrimps (Pandalus borealis) fresh or chilled Pandahd shrimps boiled or steamed Edible crab (Cancer pagurus) One size One size 1 2 1 2 6,7 mm and over (3) - 250 and less - 160 and less 161 to 250 16 cm and over(4) 13to 16cm(4)| (*) Length of shell (**) Overall length (3) Width of shell (4) Width of shell at the widest point 15 - 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 - - - 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