Fish, non frozen

Definition

Non frozen fish, fish fillets or other fish meat (whether or not minced), crustaceans, molluscs and other aquatic invertebrates fresh or chilled; fish, crustaceans, molluscs and other aquatic invertebrates, dried, salted or in brine; smoked, whether or not cooked before or during the smoking process.

Chilled fish, generally to around 0 °C, without being frozen.

For frozen fish see specific card for Fish, frozen.

For products in individual packages see specific card for Retail packages and finished articles.

Recommended minimum quantity for each final sample

1 kg

Applicable standards (ISO and EU Norms) and relevant legislation

You should refer to your national legislation and national guidelines regarding sampling.

Equipment needed

Suggested sampling tool depending on the method used

Sampling scoop
General tools: knife, saw, axe, scissors, etc.

Containers to be used for the sampling

Plastic bags, different design and sizes (P00)
Plastic bottle wide mouth opening (P03, P04)
Plastic foil
Thermo – insulation boxes or bags for transportation


P00	P03	P04

The containers must be made of a material suitable for food.

Safety precautions and risk assessment

You should be aware of and follow any health and safety instructions in the local risk assessment and/or safe working practices for the location where the sampling is to take place.
See Health and Safety for the Sampling of Food Products detailed advice on hygiene and risks for frozen foods.
The hygiene of food products must be maintained.
Ensure you have clean and appropriate PPE for the circumstances.

Sampling plan

Type of consignment	Procedure
Consignments for customs clearance
	The aggregate sample consists of an appropriate number of incremental samples. When you are satisfied the consignment is homogeneous, one incremental sample is usually taken as representing the goods covered by the same customs declaration.
Cartons/packages
	1 carton or package of at least 1 kg
Whole fish
	Whole fish should be taken as samples and should not be cut or subdivided, where practical.

Handling of samples

General comments
	Each sample should be taken from that part of the consignment presenting the highest risk e.g. having noticeable heterogeneous parts. If the original packing is insufficient to guarantee intact storage and transport, use a plastic bag or foil to pack. In case of fish etc. in brine (or in general solid sample in liquid) take a sufficient amount of brine/liquid so that the fish/solid is completely covered. Whenever possible, the original ratio of fish/solid part and liquid shall be maintained. Maintain the sample below 4 °C. The temperature of the cooling chain should be recorded. If the sample cannot be delivered for analysis within 24 h, freeze the samples at -18 °C or lower.
Sampling form
	Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for record. Record the state of the samples when taken - fresh, chilled, dried, salted, smoked or in brine, and indicate if you have frozen them. If it is impossible to follow the guidance or if the declarant does not agree, record the procedures used and the reasons on the Sampling Form.
Transport
	Keep cooled or refrigerated during transportation. The temperature of the cooling chain should be recorded. Fresh or cooled fish can be frozen, if the sample cannot be delivered within 24 h for analysis. Freeze the samples at -18 °C or lower. In that case, samples must remain frozen until prepared for analysis. Protect the samples from sources of contamination (odour, liquids, etc.) or other situations which would damage the sample.
Storage
	Keep cooled or refrigerated below 4 °C. The temperature of the cooling chain should be recorded. For longer storage freeze the samples at -18 °C or lower and monitor the temperature during storage. Protect the samples from sources of contamination (odour, liquids, etc.) and contact with other substances.

List of HS Codes

*HS Number ^)**	Description
0302	Fish, fresh or chilled
0304	Fish fillets and other fish meat (whether or not minced), fresh, chilled
0305	Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process
0306	Crustaceans, whether in shell or not, live, fresh, chilled, dried, salted or in brine; smoked crustaceans, whether in shell or not, whether or not cooked before or during the smoking process; crustaceans, in shell, cooked by steaming or by boiling in water, whether or not chilled dried, salted or in brine
0307	Molluscs, whether in shell or not, live, fresh, chilled, dried, salted or in brine; smoked molluscs, whether in shell or not, whether or not cooked before or during the smoking process
0308	Aquatic invertebrates other than crustaceans and molluscs, live, fresh, chilled, dried, salted or in brine; smoked aquatic invertebrates other than crustaceans and molluscs, whether or not cooked before or during the smoking process
1604	Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
1605	Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved

^*) The commodities mentioned may also be covered by other specific sampling cards depending on their precise nature.

Fish, non frozen | SAM-106