Article 3

Saltwater fish falling under CN code 0302:

• plaice (Pleuronectes platessa),

• albacore or longfinned tuna (Thunnus alalunga),

• bluefin tuna (Thunnus thynnus),

• bigeye tuna (Thunnus or Parathunnus obesus),

• herring of the species Clupea harengus,

• cod of the species Gadus morhua,

• sardine of the species Sardina pilchardus,

• haddock (Melanogrammus aeglefinus),

• saithe (Pollachius virens),

• pollack (Pollachius pollachius),

• mackerel of the species Scomber scombrus,

• mackerel of the species Scomber japonicus,

• horse mackerel (Trachurus spp.),

• dogfish (Squalus acanthias and Scyliorhinus spp.),

• redfish (Sebastes spp.),

• whiting (Merlangius merlangus),

• blue whiting (Micromestistius poutassou or Gadus poutassou),

• ling (Molva spp.),

• anchovy (Engraulis spp.),

• hake of the species Merluccius merluccius,

• megrim (Lepidorhombus spp.),

• Ray's bream (Brama spp.),

• anglerfish (Lophius spp.),

• dab (Limanda limanda),

• lemon sole (Microstomus kitt),

• pouting (Trisopterus luscus), and poor cod/Mediterranean cod (Trisopterus minutus),

• bogue (Boops boops)

• picarel (Maena smaris),

• conger (Conger conger),

• gurnard (Trigla spp.),

• mullet (Mugil spp.),

• skate (Raja spp.),

• Common flounder (Platichthys flesus),

• sole (Solea spp.),

• scabbardfish (Lepidopus caudatus and Aphanopus carbo)F1,

• F2Striped or red mullet ( Mullus barbatus , Mullus surmuletus ),

• Black sea bream ( Spondyliosoma cantharus ) F3,

• F4Sprat ( Sprattus sprattus );

Crustaceans falling under CN code 0306 whether presented live, fresh or chilled, or cooked by steaming or by boiling in water:

• shrimps (Crangon crangon) and pandalid shrimps (Pandalus borealis),

• edible crabs (Cancer pagurus),

• norway lobsters (Nephrops norvegicus);

• Cephalopods falling under CN code 0307:

• cuttlefish (Sepia officinalis and Rossia macrosoma) ;

Common scallop and other aquatic invertebrates falling within code NC 0307 :

• Common scallop ( Pecten maximus ),

• Common whelk ( Buccinum undatum ).

freshness categories; and

size categories.