# Council Regulation (EEC) No 102/76 of 19 January 1976 on customs treatment to be applied to certain fishery products originating in Norway, Annex

Extent: E+W+S+N.I.

TABLE I
Duties applicable to products imported into the Community as originally constituted
‘Airtight cans’ means cans which are soldered or bonded in such a manner that neither air nor germs can penetrate and which cannot be opened other than by the process of deterioration.
CCT heading No
Descripion
Rate of duty applicable from:
1. 1. 1974
1. 1. 1975
1. 1. 1976
1. 1. 1977
1. 7. 1977
03.01
Fish, fresh (live or dead), chilled or frozen:
B.
Saltwater fish:
II.
Fillets:
b)
Frozen:
1.
Of cod (Gadus morrhua or Gadus callarias)
12 %
9 %
6 %
6 %
3 %
2.
Of saithe (Pollachius virens or Gadus virens)
12 %
9 %
6 %
6 %
3 %
3.
Of haddock
12 %
9 %
6 %
6 %
3 %
4.
Of redfish (Sebastes marinus)
12 %
9 %
6 %
6 %
3 %
6.
Of mackerel
12 %
9 %
6 %
6 %
3 %
7.
Other
12 %
9 %
6 %
6 %
3 %
16.04
Prepared or preserved fish, including caviar and caviar substitutes:
C.
Herring:
I.
Fillets, raw, merely covered with batter or bread crumbs, frozen
12 %
9 %
6 %
6 %
3 %
G.
Other:
I.
Fillets, raw, merely covered with batter or bread crumbs
12 %
9 %
6 %
6 %
3 %
ex II.
Other:
—
Sprats (Sprattus sprattus), in airtight cans
18 %
16 %
14 %
14 %
12 %
16.05
Crustaceans and molluscs, prepared or preserved:
ex A.
Crabs:
—
In airtight cans
14 %
12 %
10 %
10 %
7·5 %
ex B.
Other:
—
Shrimps and prawns, shelled and frozen, excluding shrimps of the genus ‘Crangon’ sp.p.
17·5 %
15 %
12·5 %
10 %
7·5 %
TABLE II
Duties applicable to products imported into Denmark or the United Kingdom
‘Airtight cans’ means cans which are soldered or bonded in such a manner that neither air nor germs can penetrate and which cannot be opened other than by the process of deterioration.
CCT heading No
Description
Rate of duty applicable from:
1. 1. 1974
1. 1. 1975
1. 1. 1976
1. 7. 1977
03.01
Fish, fresh (live or dead), chilled or frozen:
B.
Saltwater fish:
II.
Fillets:
b)
Frozen:
1.
Of cod (Gadus morrhua or Gadus callarias)
Free
1·5 %
1·5 %
3 %
2.
Of saithe (Pollachius virens or Gadus virens)
Free
1·5 %
1·5 %
3 %
3.
Of haddock
Free
1·5 %
1·5 %
3%
4.
Of redfish (Sebastes marinus)
Free
1·5 %
1·5 %
3 %
6.
Of mackerel
Free
1·5 %
1·5 %
3 %
7.
Other
Free
1·5 %
1·5 %
3 %
16.04
Prepared or preserved fish, including caviar and caviar substitutes:
C.
Herring:
I.
Fillets, raw, merely covered with batter or bread crumbs, frozen
Free
1·5 %
1·5 %
3 %
G.
Other:
I.
Fillets, raw, coated with batter or bread crumbs, frozen
Free
1·5 %
1·5 %
3 %
ex II.
Other:
—
Sprats (Sprattus sprattus), in airtight cans
3 %
6 %
9 %
12 %
16.05
Crustaceans and molluscs, prepared or preserved:
ex A.
Crabs:
—
In airtight cans
Free
2·5 %
5 %
7·5 %
ex B.
Other:
—
Shrimps and prawns, shelled and frozen, excluding shrimps of the genus ‘Crangon’ sp.p.
Free
2·5 %
5 %
7·5 %
TABLE III
Duties applicable to products imported into Ireland
‘Airtight cans’ means cans which are soldered or bonded in such a manner that neither air nor germs can penetrate and which cannot be opened other than by the process of deterioration.
CCT heading No
Description
Rate of duty applicable from:
1. 1. 1974
1. 1. 1975
1. 1. 1976
1. 7. 1977
03.01
Fish, fresh (live or dead), chilled or frozen:
B.
Saltwater fish:
II.
Fillets:
b)
Frozen:
1.
Of cod (Gadus morrhua or Gadus callarias)
12 %
9 %
6 %
3 %
2.
Of saithe (Pollachius virens or Gadus virens)
12 %
9 %
6 %
3 %
3.
Of haddock
12 %
9 %
6 %
3 %
4.
Of redfish (Sebastes marinus)
12 %
9 %
6 %
3 %
6.
Of mackerel
12 %
9 %
6 %
3 %
7.
Other
12 %
9 %
6 %
3 %
16.04
Prepared or preserved fish, including caviar and caviar substitutes:
C.
Herring:
I.
Fillets, raw, merely covered with batter or bread crumbs, frozen
12 %
9 %
6 %
3 %
G.
Other:
I.
Fillets, raw, merely covered with batter or bread crumbs, frozen
12 %
9 %
6 %
3 %
ex II.
Other:
—
Sprats (Sprattus sprattus), in airtight cans
35 %
29 %
21 %
12 %
16.05
Crustaceans and molluscs, prepared or preserved:
ex A.
Crabs:
—
In airtight cans
33·4 %
27 %
18 %
7·5 %
ex B.
Other:
—
Shrimps and prawns, shelled and frozen, excluding shrimps of the genus ‘Crangon’ sp.p.
Free
2·5 %
5 %
7·5 %

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Source: https://www.legislation.gov.uk/eur/1976/102/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-1976-102/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.