09.2

Processed fish and fishery products including mollusks and crustaceans

Number	09.2
Name	Processed fish and fishery products including mollusks and crustaceans
Details
Parent Category	Fish and fisheries products

Authorized additives

E Number	Maximum Level (mg/l or mg/kg as appropriate)	Details	Restrictions/exceptions
E102 E104 E110 E120	100	Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b	only fish paste and crustacean paste
E220 E221 E222 E223	180	Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present Maximum limits in edible parts	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E210 E211 E212 E213	1 000	The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid	only cooked crustaceans and molluscs
E220 E221 E222 E223	270	Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present Maximum limits in edible parts	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E160d	10		only salmon substitute
E220 E221 E222 E223	50	Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present Maximum limits in edible parts	only cooked crustaceans and cephalopods
E315 E316	1 500	E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid	only preserved and semi-preserved fish products
E962	200	Limits are expressed as acesulfame K equivalent	only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E101 E140 E141 E150a	quantum satis		only precooked crustacean
E102 E110 E120 E124	100	Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e	only smoked fish
E954	160		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E100 E101 E141 E153	quantum satis		only smoked fish
E163	quantum satis	Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e	only smoked fish
E955	120		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E338 E339 E340 E341	1 000	The additives may be added individually or in combination The maximum level is expressed as P2O5	only canned crustaceans products; surimi and similar products
E100 E102 E110 E120	250	Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b	only precooked crustacean
E951	300		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E200 E202 E203 E210	200	The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid	only salted, dried fish
E220 E221 E222 E223	135	Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present Maximum limits in edible parts	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E160d	30		only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
E961	10		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E251 E252	500		only pickled herring and sprat
E959	30		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E200 E202 E203 E210	2 000	The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid	only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
E100 E101 E140 E141	quantum satis		only fish paste and crustacean paste
E220 E221 E222 E223	200	Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present	only dried salted fish of the “Gadidae” species
E200 E202 E203 E210	6 000		only cooked Crangon crangon and Crangon vulgaris
E160b	10		only smoked fish
E385	75		only canned and bottled fish, crustaceans and molluscs
E171 E172	quantum satis
E950	200		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E338 E339 E340 E341	5 000	The additives may be added individually or in combination The maximum level is expressed as P2O5	only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans
E200 E202 E203	1 000	The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid	aspic
E392	150	Expressed on fat basis As the sum of carnosol and carnosic acid