
A.
Article 1 

1. This Regulation lays down, for certain fishery products, common marketing standards as provided for in  Article 33 of Regulation (EU) No 1379/2013, hereinafter called the ‘basic Regulation’.
2. For the purpose of this Regulation:(a) ‘marketing’shall mean the first offer for sale and/or the first sale,                        in the United Kingdom, for human consumption;(b) ‘lot’shall mean a quantity of fishery products of a given species which has been subjected to the same treatment and may have come from the same fishing grounds and the same vessel;(c) ‘fishing grounds’shall be interpreted as the customary name given by the fishing industry to the place in which catches have been taken;(d) ‘presentation’ shall mean the form in which the fish is marketed, such as whole, gutted, headless, etc.;(e) ‘ visible parasite’shall mean a parasite or a group of parasites which has dimension, colour or texture which is clearly distinguishable from fish tissues and can be seen without optical means of magnifying and under good light conditions for human vision.
3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 2 

1. Fishery products, as specified in Article 3, of  United Kingdom  origin or from third countries, may be marketed only if they meet the requirements of this Regulation.
2. This Regulation shall not, however, apply to small quantities of products disposed of directly to retailers or consumers by inshore fishermen.
3. A fisheries administration may make regulations specifying detailed rules for the application of this Article.
(4.) Subject to paragraph 5, the Secretary of State may make regulations specifying detailed rules for the application of this Article.
(5.) Where the exercise of the power to make regulations under paragraph 3 would be outside the jurisdiction of the Secretary of State under Article 1(7) of Regulation (EU) No 1380/2013, before making such regulations under the power in paragraph 4 the Secretary of State must obtain the consent of—
(a) the Scottish Ministers, to the extent that the exercise of the power would be within their jurisdiction under Article 1(3) of that Regulation;
(b) the Welsh Ministers, to the extent that the exercise of the power would be within their jurisdiction under Article 1(4) of that Regulation;
(c) the Department of Agriculture, Environment and Rural Affairs, in Northern Ireland, to the extent that the exercise of the power would be within its jurisdiction under Article 1(5) of that Regulation.
(6.) Article 43 of Regulation (EU) No 1379/2013 applies in relation to regulations made under this Article in the same way that it applies to regulations made under that Regulation.
Article 3 

1. Common marketing standards are hereby laid down for the following products:
(a) Saltwater fish falling under CN code 0302:
— plaice (Pleuronectes platessa),
— albacore or longfinned tuna (Thunnus alalunga),
— bluefin tuna (Thunnus thynnus),
— bigeye tuna (Thunnus or Parathunnus obesus),
— herring of the species Clupea harengus,
— cod of the species Gadus morhua,
— sardine of the species Sardina pilchardus,
— haddock (Melanogrammus aeglefinus),
— saithe (Pollachius virens),
— pollack (Pollachius pollachius),
— mackerel of the species Scomber scombrus,
— mackerel of the species Scomber japonicus,
— horse mackerel (Trachurus spp.),
— dogfish (Squalus acanthias and Scyliorhinus spp.),
— redfish (Sebastes spp.),
— whiting (Merlangius merlangus),
— blue whiting (Micromestistius poutassou or Gadus poutassou),
— ling (Molva spp.),
— anchovy (Engraulis spp.),
— hake of the species Merluccius merluccius,
— megrim (Lepidorhombus spp.),
— Ray's bream (Brama spp.),
— anglerfish (Lophius spp.),
— dab (Limanda limanda),
— lemon sole (Microstomus kitt),
— pouting (Trisopterus luscus), and poor cod/Mediterranean cod (Trisopterus minutus),
— bogue (Boops boops)
— picarel (Maena smaris),
— 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),
— Striped or red mullet (Mullus barbatus, Mullus surmuletus),
— Black sea bream (Spondyliosoma cantharus),
— Sprat (Sprattus sprattus);
(b) Crustaceans falling under CN code 0306 whether presented live, fresh or chilled, or cooked by steaming or by boiling in water:
— shrimps (Crangon crangon) and pandalid shrimps (Pandalus borealis),
— edible crabs (Cancer pagurus),
— norway lobsters (Nephrops norvegicus);
(c) 
— Cephalopods falling under CN code 0307:
— cuttlefish (Sepia officinalis and Rossia macrosoma);
(d) Common scallop and other aquatic invertebrates falling within code NC 0307:
— Common scallop (Pecten maximus),
— Common whelk (Buccinum undatum).
2. The marketing standards referred to in paragraph 1 shall comprise:
(a) freshness categories; and
(b) size categories.
B.
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 ratings for different types of products set out in Annex I.
2. On the basis of the ratings referred to in paragraph 1, 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, selachii, cephalopods and Norway lobsters;
(b) Extra or A in the case of shrimps.However, live Norway lobsters shall be classified in category E.
3. The crab, common scallop and common whelk referred to in Article 3 shall not be classified according to specific standards of freshness.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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2. Fish, selachii, cephalopods and Norway lobster in freshness category Extra must be free of pressure marks, injuries, blemishes and bad discolouration.
3. Fish, selachii, cephalopods and Norway lobster in freshness category A must be free or blemishes and bad discolouration. A very small proportion with slight pressure marks and superficial injuries shall be tolerated.
4. For fish, selachii, cephalopods and Norway lobster in freshness category B, a small proportion with more serious pressure marks and superficial injuries shall be tolerated. Fish must be free of blemishes and bad discolouration.
5. When products are being classified by freshness category, without prejudice to the health rules applicable, the presence of visible 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.
6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
C.
Article 7 

1. The products referred to in Article 3 shall be sized by weight or by number per kilogram. Shrimps and crabs, however, shall be graded in size categories by width of shell; common scallops and common whelks 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  minimum conservation reference sizes set out in other relevant  assimilated direct  legislation...For the purposes of control by the competent authorities, the species covered by marketing standards shall respect the minimum biological sizes as laid down and which are set out in Annex II.
Article 8 

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 of uniform size, 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 kilograms 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 before being put up for sale, to correspond to the presumed contents expressed in kilograms.
4. A fisheries administration may make regulations specifying 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.
(5.) Subject to paragraph 6, the Secretary of State may make regulations specifying 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.
(6.) Where the exercise of the power to make regulations under paragraph 4 would be outside the jurisdiction of the Secretary of State under Article 1(7) of Regulation (EU) No 1380/2013, before making such regulations under the power in paragraph 5 the Secretary of State must obtain the consent of—
(a) the Scottish Ministers, to the extent that the exercise of the power would be within their jurisdiction under Article 1(3) of that Regulation;
(b) the Welsh Ministers, to the extent that the exercise of the power would be within their jurisdiction under Article 1(4) of that Regulation;
(c) the Department of Agriculture, Environment and Rural Affairs, in Northern Ireland, to the extent that the exercise of the power would be within its jurisdiction under Article 1(5) of that Regulation.
(7.) Article 43 of Regulation (EU) No 1379/2013 applies in relation to regulations made under this Article in the same way that it applies to regulations made under that Regulation.
Article 9 

(1.) 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.
(2.) A fisheries administration may make regulations specifying 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.
(3.) Subject to paragraph 4, the Secretary of State may make regulations specifying detailed rules for the application of this Article, 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.
(4.) Where the exercise of the power to make regulations under paragraph 2 would be outside the jurisdiction of the Secretary of State under Article 1(7) of Regulation (EU) No 1380/2013, before making such regulations under the power in paragraph 3 the Secretary of State must obtain the consent of—
(a) the Scottish Ministers, to the extent that the exercise of the power would be within their jurisdiction under Article 1(3) of that Regulation;
(b) the Welsh Ministers, to the extent that the exercise of the power would be within their jurisdiction under Article 1(4) of that Regulation;
(c) the Department of Agriculture, Environment and Rural Affairs, in Northern Ireland, to the extent that the exercise of the power would be within its jurisdiction under Article 1(5) of that Regulation.
(5.) Article 43 of Regulation (EU) No 1379/2013 applies in relation to regulations made under this Article in the same way that it applies to regulations made under that Regulation.
Article 10 
In order to ensure local or regional supplies of shrimps and crabs for certain coastal zones of the United Kingdom, exemptions from the minimum sizes specified for these products in Annex II may be adopted.
A fisheries administration may, by regulations, determine the zones in question and the corresponding marketing sizes. Article 43 of Regulation (EU) No 1379/2013 applies in relation to regulations made under this Article in the same way that it applies to regulations made under that Regulation.
D.
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 kilograms 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  United Kingdom  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 those applicable to United Kingdom catches, without prejudice to  Council Regulation (EC) No 1005/2008.
E.
Article 12 

1. The fishing industry shall grade fishery products for freshness categories Extra, A and B and size in collaboration with experts designated for that purpose by the trade organizations concerned.  A fisheries administration must carry out controls to ensure compliance with the provisions of this Article.
2. Should the grading not be carried out according to the procedure provided for in paragraph 1,  a fisheries administration  may undertake this grading themselves.
Article 13 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 14 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 15 
Regulations (EEC) No 103/76 and (EEC) No 104/76 are hereby repealed. References to those Regulations shall be understood to apply to this Regulation.
Article 16 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This Regulation shall be binding in its entirety and directly applicable in all Member States.
ANNEX I
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. 
Haddock, cod, saithe, pollack, redfish, whiting, ling, hake, Ray's bream, anglerfish, pouting and poor cod, bogue, picarel, conger, gurnard, mullet, plaice, megrim, sole, dab, lemon sole, flounder, scabbard fish.

B. 
Albacore or longfinned tuna, bluefin tuna, bigeye tuna, blue whiting, herring, sardines, mackerel, horse mackerel, anchovy, sprat.

C. 
Dogfish, skate.

D. 
Cuttlefish.

E. 

1.. Shrimps,
2.. Norway lobster.

A. 

 Criteria
Freshness category Not admitted
                                 
Extra A B
Skin Bright, iridescent pigment (save for redfish) or opalescent; no discolouration Pigmentation bright but not lustrous Pigmentation in the process of becoming discoloured and dull Dull pigmentation
Skin mucus Aqueous, transparent Slightly cloudy Milky Yellowish grey, opaque mucus
Eye Convex (bulging); black, bright pupil; transparent cornea Convex and slightly sunken; black dull pupil; slightly opalescent cornea Flat; opalescent cornea; opaque pupil Concave in the centre; grey pupil; milky cornea
Gills Bright colour; no mucus Less coloured; transparent mucus Brown/grey becoming discoloured; thick, opaque mucus Yellowish; milky mucus
Peritoneum (in gutted fish) Smooth; bright; difficult to detach from flesh Slightly dull; can be detached from flesh Speckled; comes away easily from flesh Does not stick
Smell of gills and abdominal cavity    
— whitefish other than plaice Seaweedy No smell of seaweed; neutral smell Fermented; slightly sour Sour
— plaice Fresh oily; peppery; earthy smell Oily; seaweedy or slightly sweetish Oily; fermented; stale, slightly rancid Sour
Flesh Firm and elastic; smooth surface Less elastic Slightly soft (flaccid), less elastic; waxy (velvety) and dull surface Soft (flaccid); scales easily detached from skin, surface rather wrinkled
Extra criteria for headed anglerfish
Blood vessles (vental muscles) Sharp outline and bright red Sharp outline; darkening of the blood Diffuse and brown Totally diffuse, brown and yellowing of the flesh
. . .



B. 

 Criteria
Freshness category Not admitted
                                 
Extra A B
Skin
                                  Bright pigmentation, bright, shining iridescent colours; clear distinction between dorsal and central surfaces Loss of lustre and shine; duller colours; less difference between dorsal and ventral surfaces Dull, lustreless, insipid colours; skin creased when fish curved Very dull pigmentation; skin coming away from flesh
Skin mucus Aqueous, transparent Slightly cloudy Milky Yellowish grey, opaque mucus
Consistency of flesh
                                  Very firm, rigid Fairly rigid, firm Slightly soft Soft (flaccid)
Gill covers Silvery Silvery, slightly red or brown Brownish and extensive seepage of blood from vessels Yellowish
Eye Convex, bulging; blue-black bright pupil, transparent ‘eyelid’ Convex and slightly sunken; dark pupil; slightly opalescent cornea Flat; blurred pupil; blood seepage around the eye Concave in the centre; grey pupil; milky cornea
Gills
                                  Uniformly dark red to purple. No mucus Less bright colour, paler at edges. Transparent mucus Becoming thick discoloured opaque mucus Yellowish; milky mucus
Smell of gills Fresh seaweed; pungent; iodine No smell or seaweed. Neutral smell Slightly sulphureous fatty smell, rancid bacon cuttings or rotten fruit Rotten sour
. . .
. . .



C. 
 Criteria
Freshness category Not admitted
                              
Extra A B
Eye Convex, very bright and iridescent; small pupils Convex and slightly sunken; loss of brightness and iridescence, oval pupils Flat, dull Concave yellowish
Appearance In rigor mortis or partially in rigor; small quantity of clear mucus present on skin Beyond rigor stage; no mucus on skin and especially in mouth and gill openings Some mucus in mouth and on gill openings; slightly flattened jaw Large quantities of mucus in mouth and on gill openings
Smell Seaweed smell No smell or very slight stale but not an ammonia smell Slight ammonia; sour Pungent ammonia smell
Specific or additional criteria for skate
 Extra A B Not admitted
Skin Bright, iridescent and shiny pigmentation, aqueous mucus Bright pigmentation, aqueuous mucus Pigmentation in the process of becoming discoloured and dull, opaque mucus Discolouration, skin creased, thick mucus
Texture of the flesh Firm and elastic Firm Soft Flaccid
Aspect Edge ot the fins translucent and curved Stiff fins Soft Drooping
Belly White and shiny with a mauvish edge around the fins White and shiny with red patches limited to around the fins White and dull, with numerous red or yellow patches Yellow to greenish bellies red patches in the flesh itself
. . .

D. 

 Criteria
Freshness category
Extra A B
Skin Bright pigmentation, skin sticks to flesh Dull pigmentation; skin sticks to flesh Discoloured; easily detached from flesh
Flesh Very firm; pearly white Firm; chalky white Slightly soft; pinky white or slightly yellowing
Tentacles Resistant to removal Resistant to removal More easily removed
Smell Fresh; seaweed Slightly or no smell Ink smell

E. 


1. Criteria
Freshness category
Extra A
Minimum requirements 
— 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 The same as for Extra category
Appearance of:
1. shrimp with shell Clear reddish-pink in colour with small white flecks; pectoral part of shell predominantly light in colour — Ranging in colour from slightly washed-out reddish-pink to bluish-red with white flecks; pectoral part of shell should be light coloured tending towards grey
2. deep-water prawn Uniformly pink — Pink with possibility of start of blackening of head
Condition of flesh during and after shelling 
— Shells easily with only technically unavoidable losses of flesh
— Firm but not tough 
— Shells less easily with small losses of flesh
— Less firm, slightly tough
Fragments Occasional fragments of shrimp allowed Small quantity of fragments of shrimp allowed
Smell Fresh seaweed, slightly sweet smell Acidulous; no smell of seaweed



2. Criteria
Freshness category
Extra A B
Shell Pale pink or pink to orange-red Pale pink or pink to orange-red; no black spots Slight discoloration; some black spots and greyish colour, particularly on shell and between tail segments
Eye and gills Shiny black eyes; pink gills Eyes dull and grey/black; gills greyish Gills dark grey or some greenish colour on dorsal surface of shell
Smell Characteristic mild shellfish smell Loss of characteristic shellfish smell. No ammonia smell Slightly sour
Flesh (tail) Translucent and blue in colour tending towards white No longer translucent but not discoloured Opaque and dull in appearance

ANNEX II

Scale of weights Minimum sizes to be observed in accordance with conditions laid down in legislation specifying minimum conservation reference sizes for relevant fish
Species Size Kg/fish Number of fish/kg Region Geographical area Minimum size
Atlantic herring (
                              
                                 Clupea harengus
                              
                              )
                            
                              1
                            
                              0,250 and over
                            
                              4 or less
                            
                              1
                            
                              ICES Vb (EC zone)
                            
                              20 cm
                           

                              2
                            
                              0,125 to 0,250
                            
                              5 to 8
                            
                              2
                            
                              20 cm
                           

                              3
                            
                              0,085 to 0,125
                            
                              9 to 11
                             
                              (a)
                            
                              18 cm
                           

                              4(a)
                            
                              0,050 to 0,085
                            
                              12 to 20
                            
                              3
                            
                              (b)
                            
                              20 cm
                           

                              Baltic herring (
                              
                                 Clupea harengus
                              
                              ) caught and landed, south of 59
                              
                                 o
                              
                               30′
                            
                              4(b)
                            
                              0,036 to 0,085
                            
                              12 to 27
                              

                              Baltic herring (
                              
                                 Clupea harengus
                              
                              ) caught and landed, north of 59
                              
                                 o
                              
                               30′
                            
                              4(c)
                            
                              0,057 to 0,085
                            
                              12 to 17
                              

                              5
                            
                              0,031 to 0,057
                            
                              18 to 32
                              

                              6
                            
                              0,023 to 0,031
                            
                              33 to 44
                              

                              Baltic herring (
                              
                                 Clupea harengus
                              
                              ) caught and landed in waters under the sovereignty and jurisdiction of Estonia and Latvia
                            
                              7(a)
                            
                              0,023 to 0,036
                            
                              28 to 44
                              

                              7(b)
                            
                              0,014 to 0,023
                            
                              45 to 70
                              

                              Baltic herring (
                              
                                 Clupea harengus
                              
                              ) caught and landed in the Gulf of Riga
                            
                              8
                            
                              0,010 to 0,014
                            
                              71 to 100
                              
Sardines(Sardina pilchardus) 1 0,067 and over 15 or less   not yet fixed
2 0,042 to 0,067 16 to 24  
3 a 0,028 to 0,042 25 to 35  
4 0,015 to 0,028 36 to 67  
Mediterranean  0,011 to 0,028 36 to 91  
Spotted dogfish(Scyliorhinus spp.) 1 2 and over —   —
2 1 to 2  
3 0,5 to 1  
Piked dogfish(Squalus acanthias) 1 2,2 and over —   —
2 1 to 2,2  
3 0,5 to 1  
Redfish(Sebastes spp.) 1 2 and over —   —
2 0,6 to 2  
3 0,35 to 0,6  
Cod(Gadus morhua) 1 7 and over — 1  35 cm
2 4 to 7 2  35 cm
3 2 to 4   30 cm
4 1 to 2 3  35 cm
5 0,3 to 1 Baltic South of 59o30′ N 35 cm
Saithe(Pollachius virens) 1 5 and over — 1  35 cm
2 3 to 5 2  35 cm
3 1,5 to 3   30 cm
4 0,3 to 1,5 3  35 cm
  Baltic South of 59o30′ N 30 cm
Haddock(Melanogrammus aeglefinus) 1 1 and over — 1 ICES Vb) (EC-zone) 30 cm
2 0,57 to 1 2  30 cm
3 0,37 to 0,57   27 cm
4 0,17 to 0,37 3  30 cm
Whiting(Merlangius merlangus) 1 0,5 and over — 1  27 cm
2 0,35 to 0,5 2  23 cm
3 0,25 to 0,35   23 cm
4 0,11 to 0,25 3  23 cm
Ling(Molva spp.) 1 5 and over — 1  —
2 3 to 5 2  not yet fixed
3 1,2 to 3   —
  3  63 cm
Mackerel of the species Scomber scombrus Mediterranean 1 0,5 and over 50 or less 1  20 cm
2 0,2 to 0,5 51 to 125 2 Except North Sea 20 cm
3 0,1 to 0,2 126 to 250  North Sea 30 cm
 0,08 to 0,2 126 to 325 3  20 cm
   5  20 cm
    Mediterranean 18 cm
Mackerel of the species Scomber japonicus 1 0,5 and over —   —
2 0,25 to 0,5  
3 0,14 to 0,25  
4 0,05 to 0,14  
Anchovy(Engraulis spp.) 1 0,033 and over 30 or less 3 except ICES IXa) 12 cm
2 0,020 to 0,033 31 to 50 3 ICES IXa) 10 cm
3 0,012 to 0,020 51 to 83  Mediterranean 9 cm
4 0,008 to 0,012 84 to 125   
Plaice(Pleuronectes platessa) 1 0,6 and over — 1  25 cm
2 0,4 to 0,6 2  25 cm
3 0,3 to 0,4   27 cm
4 0,15 to 0,3  North Sea 27 cm
  3  25 cm
  Baltic subdivisions 22 to 25 25 cm
   subdivisions 26 to 28 21 cm
   subdivisions 29 South of 59o30′ N 18 cm
Hake(Merluccius merluccius) 1 2,5 and over — 1  30 cm
2 1,2 to 2,5 2  30 cm
3 0,6 to 1,2   30 cm
4 0,28 to 0,6 3  27 cm
5 0,2 to 0,28  Mediterranean 20 cm
Mediterranean  0,15 to 0,28   
Megrim(Lepidorhombus spp.) 1 0,45 and over — 1  25 cm
2 0,25 to 0,45 2  25 cm
3 0,20 to 0,25   25 cm
4 0,11 to 0,20 3  20 cm
Mediterranean  0,05 to 0,20   
Ray's bream(Brama spp.) 1 0,8 and over —   —
2 0,2 to 0,8  
Anglerfish(Lophius spp.)whole, gutted 1 8 and over — 1  —
2 4 to 8 2  not yet fixed
3 2 to 4   —
4 1 to 2 3  not yet fixed
5 0,5 to 1  Mediterranean 30 cm
Anglerfish(Lophius spp.)head removed 1 4 and over —   —
2 2 to 4  
3 1 to 2  
4 0,5 to 1  
5 0,2 to 0,5  
Dab(Limanda limanda) 1 0,25 and over — 1  15 cm
2 0,13 to 0,25 2  15 cm
   23 cm
   North Sea 23 cm
  3 23 cm
Lemon sole(Microstomus kitt) 1 0,6 and over — 1  25 cm
2 0,35 to 0,6 2  25 cm
3 0,18 to 0,35   25 cm
  3  25 cm
Albacore or long-finned tuna(Thunnus alalunga) 1 4 and over —   —
2 1,5 to 4  
Blue-fin tuna(Thunnus thynnus) 1 70 and over —  Mediterranean 70 cm or 6,4 kg
2 50 to 70 
3 25 to 50 
4 10 to 25 
5 6,4 to 10 
Big-eye tuna(Thunnus obesus) 1 10 and over —   —
2 3,2 to 10  
Pollack(Pollachius pollachius) 1 5 and over — 1  —
2 3 to 5 2  30 cm
3 1,5 to 3   —
4 0,3 to 1,5 3  30 cm
Blue whiting(Micromesistius poutassou or Gadus poutassou) 1 — 7 or less   —
2 8 to 14  
3 15 to 25  
4 26 to 30  
Pouting(Trisopterus luscus)and Poor cod(Trisopterus minutus) 1 0,4 and over — 3  not yet fixed
2 0,25 to 0,4 
3 0,125 to 0,25 
4 0,05 to 0,125 
Boghe(Boops boops) 1 — 5 or less   —
2 6 to 31  
3 32 to 70  
Picarel(Maena sararis) 1 — 20 or less   —
2 21 to 40  
3 41 to 90  
Conger eel(Conger conger) 1 7 and over — 1  —
2 5 to 7 2  58 cm
3 0,5 to 5   —
  3  58 cm
Gurnard(Trigla spp.)Tub gurnard 1 1 and over —   —
2 0,4 to 1  
3 0,2 to 0,4  
4 0,06 to 0,2  
Other Gurnard 1 0,25 and over    
2 0,2 — 0,25    
Horse mackerel(Trachurus spp.) 1 0,6 and over — 1  15 cm
2 0,4 to 0,6 2  15 cm
3 0,2 to 0,4 3  15 cm
4 0,08 to 0,2 5  15 cm
5 0,02 to 0,08  Mediterranean 12 cm
Mullet(Mugil spp.) 1 1 and over — 1  —
2 0,5 to 1 2  20 cm
3 0,2 to 0,5   —
4 0,1 to 0,2 3  20 cm
   Mediterranean 16 cm
Skate(Raja spp.) 1 5 and over —   —
2 3 to 5  
3 1 to 3  
4 0,3 to 1  
Skate(wings) 1 3 and over —   —
2 0,5 to 3  
Flounder(Platichthys Flesus) 1 over 0,3 — 1  24 cm
2 0,2 to 0,3 inclusive 2  24 cm
  24 cm
  3  24 cm
  Baltic subdivisions 22-25 25 cm
  subdivisions 26-28 21 cm
  subdivisions 29-32 South of 59o30′N 18 cm
Sole(Solea spp.) 1 0,5 and over — 1  24 cm
2 0,33 to 0,5 2  24 cm
3 0,25 to 0,33  24 cm
4 0,17 to 0,25 3  24 cm
5 0,12 to 0,17  Mediterranean 20 cm
 1 0,5 and over    
 2 0,33 to 0,5    
 3 0,25 to 0,35    
 4 0,2 to 0,25    
 5 0,12 to 0,2    
Frostfish(Lepidopus caudatus) 1 3 and over —   —
2 2 to 3  
3 1 to 2  
4 0,5 to 1  
Black scabbardfish(Aphanopus carbo) 1 3 and over   — 
2 0,5 to 3    
Cuttlefish(Sepia officinalis and Rossia macrosoma) 1 0,5 and over —   —
2 0,3 to 0,5  
3 0,1 to 0,3  
Norway lobster(Nephrops norvegicus) 1 — 20 and less 2 Skagerrak and Kattegat 40 mm
2 21 to 30   130 mm
3 31 to 40 2 except ScotlandIrish Sea 25 mm
4 over 40 [ICES VIa) and VIIa)],Skagerrak and Kattegat 85 mm
  2 Western Scotland and Irish Sea 20 mm
  [ICES VIa) and VIIa)] 70 mm
  3  20 mm
   70 mm
  Mediterranean 20 mm
  70 mm
Norway lobster tails 1 — 60 and less 2 Skagerrak and Kattegat 72 mm
2 61 to 120   
3 121 to 180 2 except Western Scotland, Irish Sea 46 mm
4 over 180  [ICES VIa) and VIIa)], Skagerrak and Kattegat 
  2 Western Scotland and Irish Sea [ICES VIa) and VIIa)] 37 mm
  3  37 mm
Crangonid shrimps(Crangon crangon) 1 6,8 mm and over —   —
2 6,5 mm and over  
Pandalid shrimps(Pandalus borealis)fresh or chilled One size — 250 and less   —
Pandalid shrimps boiled or steamed 1 — 160 and less   —
2 161 to 250  
Edible crab(Cancer pagurus) 1 16 cm and over —   —
2 13 to 16 cm  











                              Scale of weights
                            
                              Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7
                           

                              Species
                            
                              Size
                            
                              Kg/fish or shell size
                            
                              Number of fish/kg
                            
                              Region
                            
                              Geographical area
                            
                              Minimum size
                           
Common scallop
                                       (Pecten maximus)
                                     
                              one size
                            
                              10 cm and over 
                                 
                              Regions 1 to 5 except Skagerrak/Kattegat and except ICES VIIa north of 52
                              
                                 o
                              
                               30' N and VIId
                            
                              100 mm 
                              
  
                              ICES VIIa north of 52
                              
                                 o
                              
                               30' N and VIId
                            
                              110 mm 
                              
Common whelk
                                       (Buccinum undatum)
                                     
                              one size
                            
                              4,5 cm and over 
                                 
                              Regions 1 to 5 except Skagerrak/Kattegat
                            
                              45 mm 
                              
Striped or red mullet
                                       (Mullus surmuletus, Mullus barbatus)
                                     
                              1
                            
                              500 g and over
                               

                              2
                            
                              200 g 500 g exclusive
                               

                              3 a
                            
                              40 g to 200 g exclusive
                               

                              Mediterranean
                            
                              3 b
                            
                              18 g to 200 g exclusive
                              
                              Mediterranean
                            
                              11 cm 
                              
Black sea bream
                                       (Spondyliosoma cantharus)
                                     
                              1
                            
                              800 g and over
                               

                              2
                            
                              500 g to 800 g exclusive
                               

                              3
                            
                              300 g to 500 g exclusive
                               

                              4
                            
                              180 g to 300 g exclusive
                               



Scale of weights
                            
                              Minimum sizes to be observed in the conditions laid down in the Regulations referred to in Article 7
                           

                              Species
                            
                              Size
                            
                              Kg/fish
                            
                              No of fish/kg
                            
                              Region
                            
                              Geographical area
                            
                              Minimum size
                           
Sprat(
                                       Sprattus sprattus
                                    ) 
                              1
                            
                              0,004 and over
                            
                              250 or less
                              