{
  "url": "https://openlegislation.uk/eu-regulation-1996-2406/annex-I/division-10",
  "json_url": "https://openlegislation.uk/eu-regulation-1996-2406/annex-I/division-10.json",
  "legislation": "eur/1996/2406",
  "legislation_title": "Council Regulation(EC) No 2406/96 of 26 November 1996 laying down common marketing standards for certain fishery products",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1996-2406",
  "path": "annex/I/division/10",
  "kind": "division",
  "number": "E",
  "heading": "CRUSTACEANS",
  "text": "1.\nShrimps\nCriteria\nFreshness category\nExtra\nA\nMinimum requirements\nSurface of shell: moist and shiny\nShrimps must fall out separately when transferred from one container to another\nFlesh must be free from any foreign odour\nShrimps must be free from sand, mucus and other foreign bodies\nThe same as for Extra category\nAppearance of:\n1. shrimp with shell\nClear reddish-pink in colour with small white flecks; pectoral part of shell predominantly light in colour\n— 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\n2. deep-water prawn\nUniformly pink\n— Pink with possibility of start of blackening of head\nCondition of flesh during and after shelling\nShells easily with only technically unavoidable losses of flesh\nFirm but not tough\nShells less easily with small losses of flesh\nLess firm, slightly tough\nFragments\nOccasional fragments of shrimp allowed\nSmall quantity of fragments of shrimp allowed\nSmell\nFresh seaweed, slightly sweet smell\nAcidulous; no smell of seaweed\n2.\nNorway lobster\nCriteria\nFreshness category\nExtra\nA\nB\nShell\nPale pink or pink to orange-red\nPale pink or pink to orange-red; no black spots\nSlight discoloration; some black spots and greyish colour, particularly on shell and between tail segments\nEye and gills\nShiny black eyes; pink gills\nEyes dull and grey/black; gills greyish\nGills dark grey or some greenish colour on dorsal surface of shell\nSmell\nCharacteristic mild shellfish smell\nLoss of characteristic shellfish smell. No ammonia smell\nSlightly sour\nFlesh (tail)\nTranslucent and blue in colour tending towards white\nNo longer translucent but not discoloured\nOpaque and dull in appearance",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1996/2406/annex/I/division/10",
    "retrieved_at": "2026-11-01T14:58:58.326793+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}