European Union (EU) - Export requirements for fish and seafood

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Eligible/Ineligible product

Eligible

  • All fish and seafood products

Pre-export approvals by competent authority of importing country

Establishments

  • Establishments must appear on the appropriate establishment list administered by Directorate-General for Health and Food Safety (DG-SANTE). The four (4) lists pertinent to fish and seafood are available on the EU website for Third Country Establishments List per Country.
    • Section VII: Live bivalve molluscs – PDF (173 kb)
      For exporting live, frozen or processed bivalve molluscs, echinoderms, tunicates or marine gastropods (excluding the adductor muscle of Pectinidae [scallops]).

      Live products must come from a harvest area that also appears on this list. Harvest area(s) must be indicated on the EU health certificate exactly as they appear on the list.

    • Section VIII: Fishery products – PDF (168 kb) For exporting all other fish and seafood products not included in the other three EU fish lists, including the adductor muscle of Pectinidae (scallops)

      Shipments of fish by-products (such as fish bones, skins, etc.) exported from Canada to be used in the preparation of collagen or gelatin must also originate from an establishment on this list

    • Section XIV: Gelatine – PDF (54 kb)
      For exporting gelatin made from fish.
    • Section XV: Collagen – PDF (51 kb)
      For exporting collagen made from fish.
  • Cold storage warehouses storing and handling fish and seafood products as part of the supply chain for export to the EU are also required to be on the appropriate EU lists.

Note

  • DG-SANTE has added the letter "F" as a suffix to the registration number of certain registered fish processing establishments appearing on the list of Canadian exporters approved for the EU. This was necessary because these fish processing establishments shared the same registration number with other Canadian establishments appearing on lists of establishments approved to export other commodities, such as dairy products, to the EU. This suffix was added only for the purpose of maintaining the list. Exporters can maintain their label as is and do not need to add the "F" to the information recorded on the certificate.

Procedure to update EU approval lists

  • Establishments wishing to be added to any of the EU approval lists must be in compliance with Canadian regulations.
  • Cold storage warehouses are subject to Preventive control plan (PCP) requirements.
  • To request inclusion on any of the EU approval lists, please submit the following information to your local CFIA office:
    • unique establishment identifier
    • Safe Food for Canadians licence number
    • full legal name as it appears on the Safe Food for Canadians licence
    • physical site address associated with the unique establishment identifier as it appears on the Safe Food for Canadians licence
    • applicable establishment type(s):
      • PP – Processing Plant (Live Bivalve Molluscs, Fishery Products, Gelatine, Collagen)
      • FV – Factory Vessel (Live Bivalve Molluscs, Fishery Products)
      • CS – Cold Storage (Fishery Products)
      • IP – Dispatch Centre (Live Bivalve Molluscs)
      • Z – Production Areas (Live Bivalve Molluscs)
    • if the products to be exported include any aquacultured material, a remark of "Aq" must be indicated
    • name of the EU approval list(s) you are requesting inclusion on

Notes

  • All additions, amendments and deletions will be forwarded to the EU for approval. The approval process takes approximately three (3) months, but time frames may vary depending upon circumstances beyond the control of the CFIA.
  • If an establishment currently included on any EU approval list undergoes a name change and/or a registration number change, the documentation and labelling must identify the old registration or export licence number and legal name, as recorded on the EU approval list, until such time as the list is officially amended.

Effective dates for additions, deletions and modifications to EU approval lists

Additions

  • Processing for export to the EU may only commence following the date that CFIA submits the request for addition to DG-SANTE. These submissions are sent on a monthly basis and the processor should confirm that a submission has been made prior to processing for the EU market.
  • EU health certificates may only be issued following the validity date of the submission on the relevant approval list. The validity date is the date on which a new or updated list enters into force, and appears on the top right corner of approval lists. This date is typically about two (2) months after the submission to DG-SANTE has been sent, but time frames may vary depending upon circumstances beyond the control of the CFIA.

Modifications

  • Where a request is made to modify either the approval number or establishment name on any EU approval list, the establishment must ensure that all documentation and labelling identifies the old registration number and legal name recorded on the relevant EU approval list until such time as the list is officially amended and the validity date has been reached.

Deletions

  • Deletions are considered to be effective immediately upon submission to DG-SANTE. EU health certificates may only be issued until the last day prior to the date on which the request has been submitted to the European Commission.

Product specifications

Microbiological requirements

Ready-to-eat (RTE) fish and seafood products Table Note 1
Criteria n Table Note 2 c Table Note 3 m Table Note 4 M Table Note 5
Listeria monocytogenes 5 0 100 -
Cooked crustaceans and molluscan shellfish Table Note 7
Criteria n Table Note 2 c Table Note 3 m Table Note 4 M Table Note 5
Salmonella 5 0 Absence in 25 g -
Escherichia coli Table Note 8 5 2 1 10
Coagulase staphylococci positive Table Note 8 5 2 100 1000
Live bivalve molluscs
Criteria n Table Note 2 c Table Note 3 m Table Note 4 M Table Note 5
Salmonella 5 0 Absence in 25 g Table Note 9 -
Escherichia coli Table Note 10 5 0 230 / 100 g Table Note 11 -

Table Notes

Table note 1

RTE foods able to support growth of Listeria monocytogenes and unable Table Note 6 to support growth of Listeria monocytogenes. Criteria apply to products placed on market during their shelf life.

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Table note 2

Number of units comprising the sample.

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Table note 3

Number of sample units giving values between m Table Note 4 and M Table Note 5.

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Table note 4

Microbiological limit (colony forming unit (cfu) per gram or per millilitre). The threshold limit, below which the product is considered of satisfactory quality. All results equal or below to this criteria are considered satisfactory.

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Table note 5

Microbiological limit (cfu per gram or per millilitre). Acceptability threshold limit beyond which the results are not considered satisfactory and the product is considered to be toxic.

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Table note 6

Products with pH ≤ 4.4 or aw ≤ 0.92, products with pH ≤ 5.0 and aw ≤ 0.94, products with a shelf life of less than 5 days.

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Table note 7

Criteria applies at the end of the manufacturing process.

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Table note 8

Shelled and shucked products of cooked crustaceans and molluscan shellfish.

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Table note 9

Based on mollusc flesh.

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Table note 10

Based on a five-tube, three-dilution most probably number (MPN) test or any other bacteriological procedure shown to be of equivalent accuracy.

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Table note 11

Based on mollusc flesh and intravalvular liquid.

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Parasites

  • Parts of fish which contain visible live or dead nematodes are to be removed and must not be marketed. Processors should make every effort to achieve this through a non-destructive examination of the fish and fish products during processing by qualified personnel. The procedure must be performed under good light conditions, including, if necessary, candling.
  • When processing conditions do not allow for the examination of each individual fish (example: mechanical evisceration and/or filleting operations), the processor must develop a sampling plan for each batch of processed fish. The sampling plan for mechanically eviscerated fish must include a representative number of samples of not less than 10 fish per batch.
  • The following fish products must be subjected to freezing at a temperature of not more than -20°C in all parts of the product for not less than 24 hours:
    • fish to be consumed raw or almost raw;
    • the following species, if they are to undergo a cold-smoking process at which the internal temperature of the fish is less than 60°C:
      • herring, mackerel, sprat, and (wild) Atlantic and Pacific salmon; and,
    • marinated and/or salted herring where this process is insufficient to destroy the larvae of nematodes.
  • It is recommended that for salted fish, the ratio of minimum salt content in the fish tissue and the minimum storage time comply with the following:
    • 20% salt content in fish tissue stored for 21 days
    • 15% salt content in fish tissue stored for 28 days
    • 12% salt content (with sugars) stored for 35

      Note

      The required storage time does not include transportation time.

  • It is recommended that for marinated fish, the salt content, vinegar content, and duration of marination must comply with the following:
    • water contained in the tissue of the fish must contain at least 2.4% vinegar (as acetic acid) and 6% salt (sodium chloride);
    • pH must not exceed 4.2; and,
    • fish must have been marinated for at least 35 days prior to further processing
  • The manufacturer may have to supply documentation indicating the type of process that the above fishery products have undergone.

Maximum levels for chemical contaminants

Permitted additives (excluding colouring agents and sweeteners)
Additive Applicable fish products Maximum level permitted (ppm)
Benzoic or Sorbic Acid Table Note 12 Semi-preserved fish products including fish roe 2000
Benzoic or Sorbic Acid Table Note 12 Cooked shrimp 2000
Benzoic or Sorbic Acid Table Note 12 Salted, dried fish 200
Sulphites Table Note 13 Dried, salted fish of Gadidae species 200
Sulphites Table Note 13 Fresh and frozen cephalopods 150
Sulphites Table Note 13

Crustaceans of the families Penaeidae, Soleneridae and Aristedae

  • up to 80 units
150
Sulphites Table Note 13

Crustaceans of the families Penaeidae, Soleneridae and Aristedae

  • between 80 and 120 units
200
Sulphites Table Note 13

Crustaceans of the families Penaeidae, Soleneridae and Aristedae

  • over 120 units
300
Sulphites Table Note 13

Crustaceans of the families Penaeidae, Soleneridae and Aristedae

  • cooked
50
Sulphites Table Note 13 Fresh and frozen crustaceans not included above 150
Phosphates Table Note 14 Surimi 1000
Phosphates Table Note 14 Frozen fillets of unprocessed fish Table Note 15 5000
Phosphates Table Note 14 Frozen molluscan shellfish (excluding scallop meats) 5000
Phosphates Table Note 14 Frozen crustaceans 5000
Phosphates Table Note 14 Fish and crustacean pastes 5000
Calcium disodium EDTA Canned and bottled fish, frozen crustaceans and molluscs 75
Boric Acid Caviar (sturgeon's eggs) 4.0
Citrates Unprocessed fish, crustaceans and molluscs GMP Table Note 16
Nitrates Pickled herring and sprat 200
Sorbitol, Mannitol, Isomalt, Maltitol, Lactitol, Xylitol Frozen unprocessed fish, crustaceans, molluscs and cephalopods (for purposes other than sweetening). GMP Table Note 16

Table Notes

Table Note 12

Benzoic or sorbic acid may be used singly or in combination. If used in combination, total of both additives may not exceed the limit shown.

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Table Note 13

Sulphites expressed as sulphur dioxide (SO2).

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Table Note 14

Phosphates expressed as P2O5.

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Table Note 15

Unprocessed fish refers to fish in its raw state, excluding products such as smoked or marinated fish.

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Table Note 16

In line with good manufacturing practices (GMP).

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Mercury
Applicable fish products Maximum level permitted (ppm)
  • Sharks (all species)
  • Tuna (Thunnus spp.)
  • Little tuna (Euthynnus spp.)
  • Bonito (Sarda spp.)
  • Plain bonito (Orcynopsis unicolor)
  • Swordfish (Xiphias gladius)
  • Sailfish (Istiophorus platypterus)
  • Marlin (Makaira spp.)
  • Eel (Anguilla spp.)
  • Bass (Dicentrarchus labrax)
  • Sturgeon (Acipenser spp.)
  • Halibut (Hippoglossus hippoglossus)
  • Redfish (Sebastes marinus, Sebastes mentella)
  • Blue ling (Molva dipterygia)
  • Atlantic catfish (Anarhichas lupus)
  • Pike (Esox lucius)
  • Portuguese dogfish (Centroscymnes coelolepis)
  • Rays (Raja spp.)
  • Scabbardfishes (Lepidopus caudatus, Aphanopus carbo)
  • Anglerfish (Lophius spp.)
  • Emperor or Orange roughy (Hoplostethus atlanticus)
  • Bonito (Sarda sarda)
  • Grenadier (Coryphaenoides rupestris)
  • Plain bonito (Orcynopsis unicolor)
  • Snake mackerel or Butterfish (Lepidocybium flavobrunneum, Ruvettus pretiosus, Gempylus serpens)
1.0 Table Note 17
Other species of fish not mentioned above 0.5 Table Note 18

Table Notes

Table Note 17

Analysis for mercury is performed on a homogenised mixture of the sample. Maximum level tolerance based on 10 samples (edible tissue) taken from 10 different individual fish representative of the lot.

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Table Note 18

Analysis for mercury is performed on a homogenised mixture of the sample. Maximum level tolerance based on 5 samples (edible tissue) taken from 5 different individual fish.

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Lead
Applicable fish products Maximum level permitted (ppm)
Muscle meat of fish 0.3
Crustaceans, excluding brown meat of crab 0.5
Bivalve molluscs 1.5
Cephalopods (without viscera) 1.0
Cadmium
Applicable fish products Maximum level permitted (ppm)
Muscle meat of fish (excluding those listed below) 0.05

Muscle meat of:

  • Bonito (Sarda sarda)
  • Common two banded seabream (Diplodus vulgaris)
  • Eel (Anguilla anguilla)
  • European anchovy (Engraulis encrasicolus)
  • Grey mullet (Mugil labrosus labrosus)
  • Horse mackerel or Scad (Trachurus trachurus)
  • Louvar or Luvar (Luvarus imperialis)
  • Sardine (Sardina pilcardus)
  • Sardinops (Sardinops species)
  • Tuna (Thunnus spp. and Euthynnys species)
  • Wedge sole (Dicologoglossa cuneata)
0.1
Muscle meat of bullet tuna (Auxis species) 0.2

Muscle meat of:

  • Anchovy (Engraulis species)
  • Swordfish (Xiphius gladius)
0.3

Crustaceans, excluding:

  • brown meat of crab
  • head and thorax meat of lobster and similar large crustaceans (Nephropidae and Palinuridae)
0.5
Bivalve molluscs 1.0
Cephalopods (without viscera) 1.0
Dioxin and PCBs
Applicable fish products Maximum level permitted – Sum of dioxins Table Note 19 Maximum level permitted – Sum of dioxins and dioxin-like PCBs Table Note 20 Maximum level permitted – Sum of PCB congeners Table Note 21

Muscle meat Table Note 22 of fish and seafood excluding the following:

  • wild caught eel
  • wild caught fresh water fish with the exception of diadromous fish species caught in fresh water
  • fish liver and derived products
  • marine oils
3.5 pg/g (wet weight) 6.5 pg/g (wet weight) 75 ng/g (wet weight)
Muscle meat of wild caught eels (Anguilla anguilla), and products thereof 3.5 pg/g (wet weight) 10.0 pg/g (wet weight) 300 ng/g (wet weight)
Muscle meat of wild caught fresh water fish, excluding diadromous fish species caught in fresh water, and products thereof 3.5 pg/g (wet weight) 6.5 pg/g (wet weight) 125 ng/g (wet weight)
Fish liver and product derived thereof, with the exception of fish oil 20.0 pg/g (wet weight) 200 ng/g (wet weight)
Fish oil intended for human consumption 1.75 pg/g (fat) 6.0 pg/g (fat) 200 ng/g (fat)

Table Notes

Table Note 19

WHO-PCDD/F-TEQ

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Table Note 20

WHO-PCDD/F-PCB-TEQ

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Table Note 21

PCB28, PCB52, PCB101, PCB138, PCB153, and PCB180.

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Table Note 22

Maximum levels for crustaceans applies to muscle meat from appendages and abdomen. For crabs and crab-like crustaceans (Bracyhura and Anomura), it applies to muscle meat from appendages.

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Histamines
Applicable fish products Number of samples Average maximum level permitted (ppm) Table Note 23 Absolute maximum level permitted (ppm Table Note 24

Fish species of the following families Table Note 25:

  • Scombridae
  • Clupeidae
  • Engraulidae
  • Coryphaenidae
9 100 200

Table Notes

Table Note 23

The mean value must not exceed 100 ppm. No more than 2 samples may exceed 100 ppm.

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Table Note 24

No sample may exceed 200 ppm.

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Table Note 25

Fish belonging to these families which have undergone enzyme-ripening treatments in brine may have higher levels but not more than twice the above values.

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Shellfish toxins
Toxin Maximum level permitted
Paralytic shellfish poison (saxitoxin) 80 µg / 100 g
Amnesic shellfish poison (domoic acid) 20 µg / g
Diarrheic shellfish poison (okadaic acid) 160 µg / kg Table Note 26
3.75 mg / kg Table Note 27
160 µg / kg Table Note 28

Table Notes

Table Note 26

Okadaic acid, dinophysistoxins and pectenotoxins together as okadaic acid equivalents per kg.

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Table Note 27

Yessotoxins as okadaic acid equivalent per kg.

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Table Note 28

Azaspiracid

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Polycyclic Aromatic Hydrocarbons (PAHs)
Applicable fish products Maximum level permitted (µg/kg):
Benzo(a)pyrene
Maximum level permitted (µg/kg):
Sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene, and chrysene
Oils and fats intended for direct human consumption or use as an ingredient in food Table Note 29 2.0 10.0
Muscle meat of smoked fish and smoked fishery products, excluding products listed below Table Note 30 2.0 12.0
Smoked sprats and canned smoked sprats (Sprattus sprattus) 5.0 30.0
Bivalve molluscs (fresh, chilled, or frozen) 5.0 30.0
Bivalve molluscs (smoked) 6.0 35.0

Table Notes

Table Note 29

Excludes cocoa butter and coconut oil.

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Table Note 30

The maximum level for smoked crustaceans applies to muscle meat from appendages and abdomen. In case of smoked crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages.

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Maximum levels for therapeutants and antibiotics

Drug residues
Substance Applicable fish products Maximum level permitted (ppm)
Sulphonamide group Table Note 31 Muscle tissue of all fish and seafood 0.1 Table Note 32
Trimethoprim Table Note 31 Muscle Table Note 33 tissue of all fish and seafood 0.05
Amoxicillin Muscle Table Note 33 tissue of all fish and seafood 0.05
Ampicillin Muscle Table Note 33 tissue of all fish and seafood 0.05
Benzylpenicillin Muscle Table Note 33 tissue of all fish and seafood 0.05
Cloxacillin Muscle tissue of all fish and seafood 0.3
Dicloxacillin Muscle tissue of all fish and seafood 0.3
Oxacillin Muscle tissue of all fish and seafood 0.3
Danofloxacin Muscle Table Note 33 tissue of all fish and seafood 0.1
Difloxacin Muscle Table Note 33 tissue of all fish and seafood 0.3
Enrofloxacin
(sum of enrofloxacin and ciprofloxacin)
Muscle Table Note 33 tissue of all fish and seafood 0.1
Flumequine Muscle Table Note 33 tissue of fin fish 0.6
Oxolinic Acid Muscle Table Note 33 tissue of fin fish 0.1
Sarafloxacin Muscle Table Note 33 tissue of Salmonidae 0.03
Erythromycin Muscle Table Note 33 tissue of all fish and seafood 0.2
Tilmicosin Muscle Table Note 33 tissue of all fish and seafood 0.05
Tylosin Muscle tissue of all fish and seafood 0.1
Florfenicol Table Note 31 Muscle Table Note 33 tissue of fin fish 1.0
Chlortetracycline
(sum of parent drug and its 4-epimer)
Muscle tissue of all fish and seafood 0.1
Oxytetracyclin Table Note 31
(sum of parent drug and its 4-epimer)
Muscle tissue of all fish and seafood 0.1
Tetracycline Muscle tissue of all fish and seafood 0.1
Lincomycin Muscle tissue of all fish and seafood 0.1
Neomycin
(including framycetin)
Muscle tissue of all fish and seafood 0.5
Paromomycin Muscle tissue of all fish and seafood 0.5
Spectinomycin Muscle tissue of all fish and seafood 0.3
Azagly-nafarelin Salmonidae Not subject to MRL
Colistin Muscle tissue of all fish and seafood 0.15
Deltamethrin Muscle Table Note 33 tissue of fin fish 0.01
Cypermethrin Muscle Table Note 33 tissue of Salmonidae 0.05
Diflubenzuron Muscle Table Note 33 tissue of Salmonidae 1.0
Teflubenzuron Table Note 31 Muscle Table Note 33 tissue of Salmonidae 0.5
Azamethipos Salmonidae Not subject to MRL
Emamectin Muscle Table Note 33 tissue of Salmonidae 0.1
Bronopol
(for use only on farmed fertilised eggs)
Salmonidae Not subject to MRL
Somatosalm Salmon Not subject to MRL
Tricaine mesilate Table Note 31
(for water-borne use only)
Fin fish Not subject to MRL
Tosylchloramide sodium
(for water-borne use only)
Fin fish Not subject to MRL
Formaldehyde Table Note 31 All fish and seafood Not subject to MRL
Hydrogen Peroxide All fish and seafood Not subject to MRL

Table Notes

Table Note 31

For finfish, this MRL relates to muscle and skin in natural proportions.

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Table Note 32

Combined total residues of all substances within the substance group should not exceed the maximum level permitted.

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Table Note 33

These substances correspond to those described in Appendix 1(A) of the Fish Products Standards and Methods Manual, on the subject of Therapeutic Substances for Aquaculture Use. Processors preparing aquaculture fish for export to the EU must ensure that therapeutic substances used to treat fish are also approved for use in Canada and that proper holding times are followed such that the products do not exceed the levels quoted above.

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Production controls and inspection requirements

  • Each shipment must be accompanied by a single, original, fully completed EU health certificate.
  • Canadian exporters should ensure that their products are accompanied by the proper EU documentation prior to being exported from Canada if transhipped via another country.
  • The certificate must provide an accurate description of the identity of the approved processor of the goods, the type of fish being shipped, the quantity of product being shipped, and the final destination of the goods.
  • The details of the product description must indicate whether the product originated from an aquaculture operation or is classified as a fishery product.
  • The EU requires certification of any samples of fish and fish products destined for human consumption.
  • Canadian establishments importing raw materials for further processing and eventual export to the EU must ensure that the imported products come from EU approved establishments as applicable. Imported product must also be eligible for entry into the EU.

    Note

    hinese scallops that are transformed (scallop adductor muscle), wild caught (not from aquaculture), with certain anatomic limitation (roe-off), and with certain fishing conditions, are eligible so long as all relevant hygienic practices, including microbiological and biotoxin testing requirements for LBM (as defined in the EU legislation), are met. Live and unprocessed whole scallops from China cannot enter the EU.

EU traceability requirements

  • The EU has established a system to prevent, deter and eliminate illegal, unreported and unregulated (IUU) fishing. It is formally known as Council Regulation (EC) No 1005/2008.
  • The EU IUU regulation will require exporting countries (such as Canada) to provide the EU with a government-validated Catch Certificate attesting that fish and fish products originate from non-IUU (legal) fisheries.
  • Compliance with the EU regulation is mandatory for anyone in the fishing industry who exports their products to the EU.
  • It generally includes all marine fishery products including live, fresh, chilled, frozen, prepared and preserved product forms.
  • All freshwater fisheries and aquaculture products are exempt from this regulation, as well as some forms of molluscs such as scallops, mussels, oysters and snails.
  • Annex I of the Council Regulation (EC) No 1005/2008 has the list of fishery products excluded from the scope of implementation of the catch certificate.

Obtaining a Catch Certificate

  • In Canada, Fisheries and Oceans Canada (DFO) Catch Certification Office (CCO) is the competent authority that issues Catch Certificates, including the Foreign Catch Export Certificate (in compliance with Annex IV of Council Regulation (EC) No 1005/2008) via the Fisheries Certification System (FCS). For more information on the process and to register in the Fisheries Certificate System, please visit the DFO website.
  • It is important for all exporters to register and create their company profiles in the Fisheries Certificate System well in advance of applying for a Catch Certificate.
  • The approval of registration and company profiles can take up to 2-3 weeks to be entered in the system.
  • Applications for Catch Certificates will not be accepted from a company that has not previously registered in the system.
  • We also encourage you to visit the DFO Exporting and importing fish web page, for the most up-to-date information on EU fishing regulations and the Catch Certification Program.

Fish processed from imported raw materials for export to the EU

  • Within the DFO's Fisheries Certificate System (FCS), the Foreign Catch Export Certificate is used to meet the Annex IV requirements of Council Regulation (EC) No 1005/2008.
  • Canadian exporters who import raw materials or fishery products from a third country, and export them to the EU can use the FCS to apply for a Foreign Catch Export Certificate.
  • Canadian exporters must be registered in the FCS, and obtain an EU health certificate number prior to submitting their request.

Exports to third countries which will subsequently be exported to the EU

  • If a Canadian company is exporting their products to a third country, which in turn will export them to the EU (indirect export to the EU), the Canadian company needs only to provide a Canadian Catch Certificate to the third country exporter.
  • It is the responsibility of the final exporter to obtain the Annex IV documentation from their competent authority prior to sending any consignments to the EU.

Personal consignments of products of animal origin

  • As per Commission Regulation (EC) No 206/2009, travellers may only bring in or send to the EU personal consignments of fishery products (including fresh, dried, cooked, cured or smoked fish, and certain shellfish such as prawns, lobsters, dead mussels and dead oysters) provided that:
    • fresh fish are eviscerated; and,
    • fishery products do not exceed twenty (20) kilograms (per person), or the weight of one fish, whichever weight is the highest.
  • Travellers may only bring in or send to the EU other animal products such as live oysters, live mussels and snails provided that:
    • their combined weight does not exceed two (2) kilograms per person.
  • Fishery products that meet these requirements for personal consignments are exempt from certification requirements.

Sport-caught fish from recognized British Columbia sport fish lodges in excess of twenty (20) kilograms

  • EU requirements specify that citizens of the EU require a health certificate issued by the inspection authorities in the country of origin if they return home with more than twenty (20) kilograms of certain types of fish for their own personal consumption.
  • In order to aid sport fishing establishments and travellers visiting Canada from the European Union, the following procedures are in place:

Raw sport-caught fish (frozen steaks and fillets)

  • Fish caught by a person holding a valid recreational fishing licence may be certified for export to the EU for personal consumption if:
    • the fish was caught in Canadian waters while the licence is valid, in accordance with Canadian regulations on sport fishing, and that possession limits have been respected;
    • the fish has been eviscerated under sanitary conditions;
    • the fish is not a toxic species nor a species that may contain biotoxins;
    • the fish arrives in the European Union within one month following the last date of validity of the recreational fishing licence; and,
    • the fish is not intended to be marketed.
  • The traveler must include a copy of the recreational fishing licence with the accompanying certificate.
  • More information on sport fishing in British Columbia (BC) can be found on the BC Recreational Fishing (Sport Fishing) and Fisheries and Oceans Canada Sport Fishing Guide – British Columbia websites.

Processed sport-caught fish (canned, smoked or other preparations)

  • A person who wishes to receive a certificate for sport fish weighing more than twenty (20) kilograms that is canned, smoked or processed in any other form of ready-to-eat (RTE) fish, must have the fish processed at a federally registered establishment.
  • As an option, the operator of the fishing lodge may partner with a CFIA registered fish processing establishment to have sport caught fish custom processed as a means of obtaining a fish export certificate.
  • The CFIA is responsible for issuing certificates for sport caught fish that is custom processed at a federally registered establishment as canned, smoked or any other form of RTE fish.
  • A person requesting a fish export certificate from the CFIA should contact the nearest inspection office as soon as possible with the details of the consignment to make arrangements for the fish to be certified.
  • Please note that a person requesting a fish export certificate from the CFIA is required to pay the appropriate inspection service fee for that certificate.

Labelling, packaging and marking requirements

  • Inner packages and containers for all fishery products exported to the EU must be labelled to indicate the approved Canadian establishment number, and the word "Canada".
  • This information must be in close proximity, easy to understand and marked in a conspicuous place in such a way as to be easily visible, clearly legible and indelible. The information must be placed so that it is not confused with the product coding information.
  • The approved Canadian establishment number and the word "Canada" must be printed on all packaging materials for all products exported to the EU, including wrappers, liners, or any other material used to contain and protect products.

Labelling and packaging requirements for live bivalve molluscs

  • All parcels in a consignment of live bivalve molluscs must be labelled so that the original dispatch centre may be identified at all times during transport and distribution until retail sale.
  • The following information must be displayed in a permanent and legible manner:
    • country of dispatch;
    • species of bivalve mollusc (common name and scientific name);
    • establishment registration number; and,
    • date of wrapping, comprising at least the day and the month.
  • Labels should include other applicable information required for all fish products.
  • The date of durability may be replaced by the entry these animals must be alive when sold.
  • This information may be printed on the wrapping material or be put on a separate label which is then affixed to the wrapping material or put inside the wrapping. It may also be of a twist-tie or staple design; self-adhesive labels must not be used, unless they are not detachable. All types of labels must be for single use only and may not be transferred.
  • The label must be durable and waterproof, and the information presented must be legible in easily decipherable characters and indelible.
  • Live bivalve molluscs must be wrapped under satisfactory conditions of hygiene. The wrapping material or container must:
    • not impair the organoleptic characteristics of the live bivalve molluscs;
    • not be capable of transmitting substances harmful to human health to the live bivalve molluscs; and,
    • be strong enough to give adequate protection to the live bivalve molluscs.
  • Oysters must be wrapped with the concave shell downwards.
  • All wrappings of live bivalve molluscs must be sealed and remain sealed from the dispatch centre until delivery to the consumer or retailer.
  • All such products must be clearly labelled with the statement:

    "Live molluscs for immediate human consumption. Not to be relayed in Community waters."

  • All such products must be packed in packages of a size suitable for retail sale to restaurants or directly to the consumer.

Note

Different EU member states may have additional requirements. Exporters should contact their buyers to determine if there are any additional country-specific requirements applied to live bivalve molluscs, echinoderms, tunicates or marine gastropods exported from Canada.

Documentation requirements

Certificate

Note

Certificates must be in the language acceptable to the border entry point. Different versions of the following certificates are available depending on the final destination member state of the EU.

  1. For fishery products intended for human consumption:

    Health Certificate for imports of fishery products intended for human consumption

  2. For live bivalve molluscs, echinoderms, tunicates and marine gastropods intended for human consumption:

    Health Certificate for imports of live bivalve molluscs intended for human consumption

  3. For gelatin derived from fish and seafood products:

    Health Certificate for imports of gelatin intended for human consumption

  4. For collagen derived from fish and seafood products:

    Health Certificate for imports of collagen intended for human consumption

  5. For raw fish by-products to be used to prepare gelatine and / or collagen:

    Please contact Terrestrial Animal Health for more information.

  6. For treated fish by-products to be used to prepare gelatine and / or collagen:

    Please contact Terrestrial Animal Health for more information.

Information required to complete EU health certificates

Note

Please complete the certificate in capitals.

To positively indicate any option, please tick or insert an "X".

For country ISO codes use the two-letter country code in compliance with the international standard ISO 3166 alpha-2.

Please indicate the third country issuing the certificate ("Canada")

Part I – Information on the consignment shipped

Box I.1. Consignor

  • Please give the name and address (street, town and region/province/state, as applicable) of the physical or legal person who sends the consignment.
  • The consignor must be located outside of the European Community.
  • It is recommended that telephone and fax numbers or the email address be given.

Box I.2. Certificate reference number

  • This reference number is assigned by the CFIA in accordance with its own classification.

Box I.2a. (reserved for the EU TRACES notification)

  • This is a unique reference number assigned by the EU TRACES system.

Box I.3. Competent Central Authority

  • The name of the central authority of the country of dispatch which is responsible for certification (example: CFIA).

Box I.5. Consignee

  • Give the name and address (street, town and post code) of the physical or legal person to whom the consignment is shipped in the member state of destination.

Box I.7. Country of origin

  • Give the name and ISO code of the third country in which the finished products were produced, manufactured or packaged (example: Canada – CA).

Box I.8. Region of origin

  • Only applicable for live, frozen or processed bivalve molluscs, echinoderms, tunicates and marine gastropods, excluding the adductor muscle of Pectinidae.
  • Indicate the production area exactly as it appears on Section VII: Live bivalve molluscs - PDF (171 kb).
  • Please note that products that originate outside of Canada (example: imports for processing with eventual re-export to the EU) must be acceptable for entry into the EU from the region of origin.

Box I.9. Country of destination

  • Give the name and ISO code of the EU member state of destination.

Box I.11. Place of origin

  • Indicate the place from which the products come.
  • Only the establishment shipping the products or by-products is to be named, including cold storage warehouses if product is dispatched to the EU from storage.
  • Indicate the country of dispatch if different from the country of origin.
  • Give the name, address (street, town and region/province/state, as applicable) and the approval or registration number of these structures.

Box I.13. Place of loading

  • Indicate the place of loading.

Box I.14. Date of departure

  • Indicate the date of departure.

Box I.15. Means of transport

  • Give the registration number (railway wagons or container and lorries), flight number (aircraft) or vessel name (ship).
  • Separate information is to be provided in the event of unloading and reloading.

Box I.16. Entry border inspection post (BIP) in EU

  • Please enter the name (column 1) and the number (column 2) of the border inspection post (BIP).
  • Information on EU approved BIPs can be found on the European Commission webpage for Veterinary Border Control.
  • The exporter should contact their importer in the EU for any information on updates to EU approved BIPs
  • This information can be changed until the Common Veterinary Entry Document is completed.

Box I.18. Description of goods

  • Give a description of the goods or use the titles as they appear in the World Customs Organisation's Harmonised System (HS).
  • This customs description shall be supplemented, if necessary, by any information required to classify the goods (species, processing, etc.).

Box I.19. Commodity code (HS code)

  • Use the appropriate 4 digit HS codes under chapter 03, chapter 05, chapter 15 or chapter 16 as required.
  • Use the HS code 0307 for live bivalve molluscs.

Box I.20. Quantity

  • Include both gross and net weight (in kilograms).

Box I.21. Temperature of the product

  • Tick or insert an "X" for the appropriate temperature of product transport/storage.

Box I.22. Number of packages

  • Indicate the total number of packages for products.

Box I.23. Identification of container - Seal number

  • If shipping containers are used to transport the fish, please indicate the identification number(s) of the container(s), and the seal(s) used to secure the container(s).

Box I.24. Type of packaging

  • Indicate the packaging used for products only.

Box I.25. Goods certified for

  • Tick or insert an "X" for the purposes of human consumption.

Box I.27. For import or admission into the EU

  • Tick or insert an "X" for final importation into the EU.

Box I.28. Identification of the commodities

  • Indicate the species of the product.
  • Specify if the product is of aquaculture or wild origin.
  • Indicate the product treatment type (live, chilled, frozen, or processed).
  • Describe the manufacturing plant (factory vessel, freezer vessel, processing plant, etc.).

Note

Approval numbers of establishments (cold storage warehouse, manufacturing plant, etc.) must be indicated as they appear on the applicable Third Country Establishments List per Country.

Part II – Certification

Note: Each deletion instructed below must be signed and stamped by the official inspector, in addition to the stamp at the bottom of the page.

Box II.a. Certificate reference number

  • This reference number is assigned by the CFIA in accordance with its own classification.
  • The reference number should be as indicated in Box I.2.

Box II.b. (reserved for the EU TRACES notification)

  • This is a unique reference number assigned by the EU TRACES system.
  • The TRACES reference number should be as indicated in Box I.2a.

Part II.2 – Animal health attestations

Live bivalve molluscs, echinoderms, tunicates and marine gastropods of aquaculture origin

  • These sections in the EU health certificate are not applicable to products that are packaged and labelled for direct distribution to consumers or the restaurant trade, and must be struck out.
  • These sections in the EU health certificate must be completed for any other shipments of market size live bivalve molluscan shellfish, echinoderms, and marine gastropods. Please note that these products must not be wet stored or relayed in the European Community.
  • If the species is listed as a known susceptible species then the animals may not be eligible for export.
    • If products are not included in the list of species known to be susceptible to stated diseases, strike out all applicable statements except for the general health attestation regarding transport and labelling.
  • Please contact the CFIA before shipping live bivalve molluscan shellfish, echinoderms and marine gastropods that are not packaged and labelled for direct consumption in the European Community.

Fishery products of aquaculture origin

  • Animal health attestation requirements apply only if the fishery products are:
    • of aquaculture origin;
    • not packaged for retail; and,
    • are live or whole, uneviscerated finfish, or
    • are live crustaceans intended for further processing in the EU.
  • Delete all attestations under Part II.2 if:
    • certificate pertains to wild-caught fish; or,
    • products are either slaughtered and eviscerated finfish or crustaceans packaged for direct human consumption, provided they comply with the rules applying to packaging and labelling laid down in Regulation (EC) No 853/2004.
  • Delete appropriate conditions from Part II.2 to indicate that the fish have been slaughtered and eviscerated.
  • If the species is listed as a known susceptible species then the animals may not be eligible for export.
    • If products are not included in the list of species known to be susceptible to stated diseases, strike out all applicable statements except for the general health attestation regarding transport and labelling.
  • Please contact the CFIA before shipping fishery products of aquaculture origin that are live or whole, uneviscerated finfish or crustaceans that are not packaged and labelled for direct consumption in the European Community or intended for further processing in the European Community.
List of known susceptible species
Disease Susceptible species common name Susceptible species scientific name
Bonamia exitiosa Australian mud oyster Ostrea angasi
Chilean flat oyster Ostrea chilensis
Perkinsus marinus Pacific oyster Crassostrea gigas
Eastern oyster Crassostrea virginica
Microcytos mackini Pacific oyster Crassostrea gigas
Eastern oyster Crassostrea virginica
Olympia flat oyster Ostrea conchaphila
European flat oyster Ostrea edulis
Martelia refringens Australian mud oyster Ostrea angasi
Chilean flat oyster Ostrea chilensis
European flat oyster Ostrea edulis
Argentinian oyster Ostrea puelchana
Blue mussel Mytilus edulis
Mediterranean mussel Mytilus galloprovincialis
Bonamia ostreae Australian mud oyster Ostrea angasi
Chilean flat oyster Ostrea chilensis
Olympia flat oyster Ostrea conchaphila
Asiatic oyster Ostrea denslammellosa
European flat oyster Ostrea edulis
Argentinian oyster Ostrea puelchana
Taura syndrome Gulf white shrimp Penaeus setiferus
Pacific blue shrimp Penaeus stylirostris
Pacific white shrimp Penaeus vannamei
Yellowhead disease Gulf brown shrimp Penaeus aztecus
Gulf pink shrimp Penaeus duorarum
Kuruma prawn Penaeus japonicas
Black tiger shrimp Penaeus monodon
Gulf white shrimp Penaeus setiferus
Pacific blue shrimp Penaeus stylirostris
Pacific white shrimp Penaeus vannamei
White spot disease All decapod crustaceans Order Decapoda Table Note 34
Epizootic haematopoietic necrosis (EHN) Rainbow or Steelhead trout Oncorhynchus mykiss
Redfin perch Perca fluvialatis
Koi herpes virus (KHV) Koi carp or Common carp Cyprinus carpio
Infectious salmon anaemia (ISA) Rainbow or Steelhead trout Oncorhynchus mykiss
Atlantic salmon Salmo salar
Brown trout or Sea trout Salmo trutta
Viral haemorrhagic septicaemia (VHS) Herring Clupea spp Table Note 35
Whitefish Coregonus spp Table Note 35
Pike Esox Lucius
Haddock Gadus aeglefinus
Pacific cod Gadus microcephalus
Atlantic cod Gadus morhua
Pacific salmon species Oncorhynchus spp Table Note 35
Rainbow or Steelhead trout Oncorhynchus mykiss
Rockling Onos mustelas
Brown trout or Sea trout Salmo trutta
Turbot Scophthalmus maximus
Sprat Sprattus sprattus
Grayling Thymallus thymallus
Olive flounder Paralichthys olivaceus
Infectious haematopoetic necrosis (IHN) Chum salmon Oncorhynchus keta
Coho salmon Oncorhynchus kisutch
Masou salmon Oncorhynchus masou
Rainbow or Steelhead trout Oncorhynchus mykiss
Sockeye salmon Oncorhynchus nerka
Pink salmon Oncorhynchus rhodurus
Chinook salmon Oncorhynchus tsawytcha
Atlantic salmon Salmo salar

Table Notes

Table Note 34

All decapod crustaceans (order Decapoda), including shrimp, crab and lobster, are considered by the EU as susceptible to White spot disease.

Return to table note 34  referrer

Table Note 35

All Clupea, Coregonus and Oncorhynchus species are considered by the EU as susceptible to VHS.

Return to table note 35  referrer

Live aquatic animals and their products not intended for human consumption

  • Live aquaculture and wild crustaceans, finfish and molluscs (and their products) not intended for human consumption will require an aquatic animal health certificate.
  • Requirements for these certificates are not included in this document.
  • More information can be found on the Aquatic Animal Export webpage.
  • Please contact your local CFIA area or regional office before shipping any live aquaculture or wild aquatic animals (or their products) that are not intended for human consumption.

Other information

Member countries of the European Union (EU)

European Union (EU) Legislation

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