OpenLegislation

Division E CRUSTACEANS

United Kingdom

1.

Shrimps

	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.

Norway lobster

	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