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INSEPARABLE - Eat, Buy and Sell Sustainable FishINSEPARABLE - Eat, Buy and Sell Sustainable FishINSEPARABLE - Eat, Buy and Sell Sustainable FishINSEPARABLE - Eat, Buy and Sell Sustainable Fish

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The setting of Total Allowable Catch for NAFO fish stocks will take centre stage at the 36th Annual Meeting to be held in Vigo, Galicia from 22-26 September 2014.
Since 14 September 2014, eight shark and ray species have received extra protection from unsustainable trade. They have been listed under the Convention on International Trade in Endangered Species (CITES) and now have to be accompanied by export or import permits issued by EU countries when they enter or leave the EU market.

"Transparent and accurate labelling and safeguarding wild resources from overexploitation go hand in hand", says Commissioner Damanaki

Press release - 29/6/2011

Commissioner Damanaki took part today in the public hearing on "Traceability of fish products in the EU market: rules of origin and labelling", in the European Parliament.

New traceability rules introduced in 2010 as part of the EU control and enforcement policy allow detecting infringements at any stage of the supply chain - “from net to plate”. This, coupled with technological advances that open up a broad spectrum of traceability tools makes it much easier to tell consumers where fish come from.

Commissioner Damanaki stated: "We are all entitled to reliable information about the food we buy for ourselves and our families. Traceability rules offer protection for rules-abiding European fishermen against unfair competition whether from outside or within the EU and guidance to consumers, who more and more demand to make informed choices." She added: "Transparent and accurate labelling and safeguarding wild resources from overexploitation go hand in hand: information and labelling are one of the essential aspects of the upcoming reform of the common fisheries policy and the revision of the Common Market Organisation will complement general existing foodstuff provisions and care for the peculiarities of the seafood products."

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