Fish and Shellfish: Introduction
Definition of ‘fishery products’, marketing standards and a ‘lot’. Hygiene rules – fish and primary production – Regulation (EC) 852/2004 and Regulation (EC) 853/2004. Marketing standards – freshness and size. Preserved sardines, tuna and bonito. Labelling fish – commercial designation, production method and catch area. Sanctions for breach of requirements – criminal and civil. Fish weights on retail sale.
