31977R2953
30 . 12 . 77 Official Journal of the European Communities No L 348 /21
COMMISSION REGULATION ( EEC) No 2953/77 of 23 December 1977 amending Regulation ( EEC) No 1109/71 on detailed rules for determining the entry price for certain fishery products
THE COMMISSION OF THE EUROPEAN Whereas the situation on the Community import COMMUNITIES, markets necessitates an adjustment of the different forms of presentation of the products listed in Annex Having regard to the Treaty establishing the European IV B to Regulation (EEC) No 100/76 in order to make Economic Community, the system for determining entry prices more effi cient ; Having regard to Council Regulation (EEC) No 100/76 of 19 January 1976 on the common organiza Whereas the measures provided for in this Regulation tion of the market in fishery products ('), as amended are in accordance with the opinion of the Manage by Regulation (EEC) No 2429/76 (2 ), and in particular ment Committee for Fishery Products, Article 19 (6) thereof, Whereas Commission Regulation (EEC) No 1109/71 of 28 May 1971 on detailed rules for determining the HAS ADOPTED THIS REGULATION : entry price for certain fishery products (3), as last amended by Regulation ( EEC) No 3124/76 (4), fixed Article 1 the quality conversion factors for the calculation of entry prices and the different forms of presentation ; Annexes I and la to Regulation (EEC) No 1109/71 are hereby replaced by Annexes I and II hereto. Whereas the conversion factors for certain products no longer reflect the exact relationship between the entry prices for the various categories of freshness, Article 2 sizes and presentations of fish and the relevant refer ence prices ; whereas they should therefore be brought This Regulation shall enter into force on 1 January 1978 . up to date ;
This Regulation shall be binding in its entirety and directly applicable in all Member States .
Done at Brussels, 23 December 1977 . For the Commission Finn GUNDELACH Vice-President
(') OJ No L 20, 28 . 1 . 1976, p. 1 . (2) OJ No L 276, 7 . 10 . 1976, p. 5 . (3 ) OJ No L 1 17, 29 . 5 . 1971 , p. 18 . (4 ) OJ No L 353 , 23 . 12 . 1976, p. 7 .
No L 348 /22 Official Journal of the European Communities 30 . 12 . 77
ANNEX I
Products listed in Annex I (A) and (C) to Regulation ( EEC) No 100 /76
Commercial characteristics (') Conversion Species Si2e Presentation factor Freshness category
Herrings All categories 1 Whole fish 1 0000 All categories 2 Whole fish 1-0625 All categories 3 Whole fish 1-7000
Sardines : (a) from the Atlantic Extra, A 2 Whole fish 1 0000 Extra 3 Whole fish 1-3086 Extra 1 , 4 Whole fish A 3 Whole fish j 1-5437
A 1 , 4 Whole fish B All sizes Whole fish j 2-4275
(b) from the Mediterranean Extra , A 2 Whole fish 1-0000 Extra 3 Whole fish 1-2123 Extra 1 , 4 Whole fish A 3 Whole fish j 1-4183
A 1 , 4 Whole fish B All sizes Whole fish j 1-8870
Redfish (Sebastes marinus) All categories All sizes Whole fish 1 0000
Cod All categories 1 , 2 , 3 Gutted fish with head 1 0000 Extra, A 1 , 2 , 3 Whole fish Extra , A 4 Gutted fish with head j 1-2762
B 1 , 2 , 3 Whole fish 1-3814 Extra , A 5 Gutted fish with head B 4 Gutted fish with head Extra , A 4 Whole fish j 1-5056
B 5 Gutted fish with head B 4 Whole fish j 2-0722
All categories 5 Whole fish 2-7724
30 . 12. 77 Official Journal of the European Communities No L 348 / 23
Commercial characteristics (') Conversion Species factor Freshness category Size Presentation
Saithe All categories 1 , 2, 3 Gutted fish with head 1-0000
All categories 1 , 2, 3 Whole fish Extra, A 4 Gutted fish with head I 1-1981
B 4 Gutted fish with head 1-6316
4 Whole fish 2-2545 All categories
Haddock Extra, A 1 , 2 Whole fish All categories 1 , 2, 3 Gutted fish with head j 1-0000
Extra, A 4 Gutted fish with head 1-1417
B 4 Gutted fish with head Extra, A 3 , 4 Whole fish B 1 , 2, 3 Whole fish j 1-6022
B 4 Whole fish 20000
Whiting All categories 1 , 2 Gutted fish with head Extra, A 3 Gutted fish with head Extra, A 1 , 2 Whole fish j 10000
B 3 Gutted fish with head Extra, A 3 Whole fish j 1-1084
Extra, A 4 Gutted fish with head B 1 , 2, 3 Whole fish Extra, A 4 Whole fish j 1-3081
B 4 Gutted fish with head 1-8039
B 4 Whole fish 2-4000
Mackerel Extra, A 1 , 2 Whole fish Extra 3 Whole fish B 1 Whole fish j 1 0000
B 2 Whole fish A 3 Whole fish j 1-1348
B 3 Whole fish 1-2214
All categories 4 Whole fish 2-1333
No L 348 / 24 Official Journal of the European Communities 30 . 12 . 77
Commercial characteristics ( l ) Conversion Species factor Freshness category Size Presentation
Anchovies Extra , A 2 Whole fish 1 0000 Extra 1 , 3 Whole fish A 1 Whole fish I 1-2176
B 1 Whole fish A 3 Whole fish j 1-4178
B 2, 3 Whole fish 1-8876
Plaice All categories 1 , 2, 3 Gutted fish with head 1-0000 Extra, A '4 Gutted fish with head 1-1584 B 4 Gutted fish with head All categories All sizes Whole fish j 1-3564
Hake All categories 1 , 2 Gutted fish with head 1-0000 All categories 3 Gutted fish with head 1-1196 All categories 4 Gutted fish with head 1-4167
Shrimps of the genus Crangon spp A, B 1 Simply boiled in water 1 0000 A, B, 2 Simply boiled in water 3-2473 (*) The freshness categories, sizes and presentations are those defined pursuant to Article 2 of Regulation ( EEC) No 100/76.
30 . 12 . 77 Official Journal of the European Communities No L 348 /25
ANNEX II
Products listed in Annex IV ( B) to Regulation ( EEC) No 100/76
Conversion Species Presentation factor
1 . Redfish (Sebastes marinus) Whole fish : — With or without head 1 00 — Other 0-65 Fillets : — With bones ('Standard') 1 00 — Boneless 0-85
2 . Cod Whole fish : — With or without head 1 00 — Other 0-65 Fillets : — Industrial blocks, with bones ('Standard') 1-00 — Industrial blocks, boneless 0-87 — Individual fillets , with skin 0-95 — Individual fillets, skinless 0-85
3 . Saithe Whole fish : — With or without head 1 00 — Other 0-65 Fillets : — With bones ('Standard') 1 00 — Boneless 0-87
4 . Haddock Whole fish : — With or without head 1 00 — Other 0-65 Fillets : — Industrial blocks, with bones ('Standard') 1-00 — Industrial blocks, boneless 0-67 — Individual fillets , with skin 0-95 — Individual fillets , skinless 0-67 5 . Hake Whole fish : — With or without head 1 -00 — Other 0-65 Fillets : — With bones ('Standard') 1 00 — Boneless 0-87
6 . Mackerel Whole fish : — With head 1-00 — Headless 0-95 — Sides (product cut in the longitudinal plan and presented as 'butterflies') 0-55 Fillets 1-00