LIST OF PRESENTATION CODES
ANNEX IIISupplementary provisions
ANNEX III LIST OF PRESENTATION CODES Part A List Presentation Code Fresh (not specified) 10 Fresh (whole) 11 Fresh (gutted) 12 Fresh (tails) 13 Fresh (fillets) 14 Fresh (gutted and headed) 16 Fresh (live) 18 Fresh (other) 19 Frozen (not specified) 20 Frozen (whole) 21 Frozen (gutted) 22 Frozen (tails) 23 Frozen (fillets) 24 Frozen (not filleted) 25 Frozen (gutted and headed) 26 Frozen (cleaned) 27 Frozen (not cleaned) 28 Frozen (other) 29 Salted (not specified) 30 Salted (whole) 31 Salted (gutted) 32 Salted (fillets) 34 Salted (gutted and headed) 36 Salted (other) 39 Smoked 40 Cooked 50 Cooked (frozen and packaged) 60 Dried (not specified) 70 Dried (whole) 71 Dried (gutted) 72 Dried (fillets) 74 Dried (gutted and headed) 76 Dried (skinned) 77 Dried (other) 79 Whole (not specified) 91 Claws 80 Eggs 85 Presentation unknown 99 Part B Notes 1. Fillets: strips of flesh cut parallel to the backbone of the fish and consisting of the right or left side of the fish, provided that the head, viscera, fins (dorsal, anal, caudal, ventral, pectoral) and bones (vertebrae or large backbone, ventral or costal, bronchial or stirrup bones, etc.) have been removed and the two sides are not connected, for example by the back or stomach. 2. Whole fish: ungutted fish. 3. Cleaned: squid where the arms, head and internal organs have been removed from the body. 4. Frozen fish: fish that have been subjected to freezing in a manner to preserve the inherent quality of the fish by reducing the average temperature to -18 °C or lower and which are then kept at a temperature of -18 °C or lower. 5. Fresh fish: fish that have not been preserved, cured, frozen or otherwise treated other than chilled. They are generally presented whole or gutted. 6. Salted fish: fish often in gutted and headed form, preserved in salt or brine.