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
100Maximum 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 161bonly fish paste and crustacean paste
180Maximum 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 partsonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly cooked crustaceans and molluscs
270Maximum 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 partsonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
10only salmon substitute
50Maximum 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 partsonly cooked crustaceans and cephalopods
1 500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly preserved and semi-preserved fish products
200Limits are expressed as acesulfame K equivalentonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
quantum satisonly precooked crustacean
100Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160eonly smoked fish
160only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
quantum satisonly smoked fish
quantum satisMaximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160eonly smoked fish
120only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
1 000The additives may be added individually or in combination The maximum level is expressed as P2O5only canned crustaceans products; surimi and similar products
250Maximum 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 161bonly precooked crustacean
300only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
200The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly salted, dried fish
135Maximum 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 partsonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
30only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
10only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
500only pickled herring and sprat
30only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
quantum satisonly fish paste and crustacean paste
200Maximum 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 presentonly dried salted fish of the “Gadidae” species
6 000only cooked Crangon crangon and Crangon vulgaris
10only smoked fish
75only canned and bottled fish, crustaceans and molluscs
quantum satis 
200only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
5 000The additives may be added individually or in combination The maximum level is expressed as P2O5only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans
1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidaspic
150Expressed on fat basis As the sum of carnosol and carnosic acid