# Council Regulation(EC) No 2406/96 of 26 November 1996 laying down common marketing standards for certain fishery products, Division A: WHITEFISH Extent: E+W+S+N.I. . . . Or in a more advanced state of decay. Fresh fish prior to the onset of rigor mortis will not be firm and elastic but will still be graded in category Extra. 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 --- Source: https://www.legislation.gov.uk/eur/1996/2406/annex/I/division/6 (the official version) Page: https://openlegislation.uk/eu-regulation-1996-2406/annex-I/division-6 Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.