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

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Eligible/Ineligible product

Eligible

Pre-export approvals by competent authority of importing country

Establishments

Note

Procedure to update EU approval lists

Notes

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

Additions

Modifications

Deletions

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

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

EU traceability requirements

Obtaining a Catch Certificate

Fish processed from imported raw materials for export to the EU

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

Personal consignments of products of animal origin

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

Raw sport-caught fish (frozen steaks and fillets)

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

Labelling, packaging and marking requirements

Labelling and packaging requirements for live bivalve molluscs

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:

    Official certificates for the entry into the Union for placing on the market of fishery products.

    Form (CFIA/ACIA (5019)

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

    Official certificates for the entry into the Union for placing on the market of live bivalve molluscs, echinoderms, tunicates and marine gastropods.

    Form (CFIA/ACIA 5017)

Information required to complete EU health certificates

Note

Please complete the certificate in capitals.

To complete part I of the certificate, it is strongly recommended to work closely with your importer. Please refer also to annex II in the link below.

Part II must be completed by CFIA.

Each page of the certificate should be signed and stamped.

Commission implementing regulation (EU) 2019/628 of 8 April 2019 concerning model official certificates for certain animals and goods and amending Regulation (EC) No 2074/2005 and Implementing Regulation (EU) 2016/759 as regards these model certificates

To positively select any option, please tick or mark the relevant box with a cross (X).

Whenever mentioned, 'ISO' means the international standard two-letter code for a country, in accordance with the international standard ISO 3166 alpha-2 (1).

Only one of the options may be selected in boxes I.15, I.18, I.20 and I.22.

If the consignee, the entry border control post (BCP) or the transport details (that is to say, the means and date) change after the certificate has been issued, the operator responsible for the consignment must advise the competent authority of the Member State of entry. Such a change shall not result in a request for a replacement certificate.

Part I – Information on the consignment shipped

Box I.1. Consignor/Exporter

Box I.2. Certificate reference number

Box I.2a. IMSOC reference No

Box I.3. Competent Central Authority

Box I.4. Local competent authority

Box I.5. Consignee/Importer

Box I.6 Operator responsible for the consignment

Box I.7. Country of origin

Box I.8. Region of origin

Box I.9. Country of destination

Box I.10. Region of destination

Box I.11. Place of origin

Box I.12. Place of destination

Box I.13. Place of loading

Box I.14. Date and time of departure

Box I.15. Means of transport

Box I.16. Entry BCP

Box I.17 Accompanying documents

Box I.18. Transport conditions

Box I.19. Container No/Seal No

Box I.20. Good certified as

Box I.21.

Box I.22.

Box I.23. Total number of packages

Box I.24. Quantity/Total number/Total net weight/Total gross weight

Box I.25. Commodities certified for

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

Box II.b. IMSOC reference No

Part II.2 – Animal health attestations

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

Fishery products of aquaculture origin

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.

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Table Note 35

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

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Live aquatic animals and their products not intended for human consumption

Other information

Member countries of the European Union (EU)

European Union (EU) Legislation

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