Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 361/07

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs  (2)

‘TØRRFISK FRA LOFOTEN’

EC No: NO-PGI-0005-01054-09.11.2012

PGI ( X ) PDO ( )

1.   Name

‘Tørrfisk fra Lofoten’

2.   Member State or Third Country

Norway

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

3.2.   Description of product to which the name in point 1 applies

‘Tørrfisk fra Lofoten’ is naturally dried Atlantic cod (Gadus morhua) from Lofoten. The designation includes stockfish which meets the requirements for grading, cf. Norwegian industry standard for classification of stockfish, NBS 30-01.

‘Tørrfisk fra Lofoten’ shall have a water content of 16-27 %, a protein content of 68-78 % and a fat content of approximately 1 %. ‘Tørrfisk fra Lofoten’ has a concentrated taste and aroma of fish, a golden colour on the skin and a size between 40-90 cm.

3.3.   Raw materials (for processed products only)

‘Tørrfisk fra Lofoten’ shall be manufactured from Atlantic cod captured around Lofoten and Vesterålen from January to April. During this time, mature cod from the cold polar waters of the Barents Sea travels to the sea around Lofoten and Vesterålen to spawn. The fishing area is between Ø 010°00′ to Ø 016°08′ and N 67°00′ to N 69°30′ in the following ICES-locations: area 05: 02, 07, 08, 09, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 and some of 25, area 04: 03, 04, 10, 46, 47, 48. Fish caught in this area has a different structure than fish from deep sea, in particular muscular flesh after long migration what gives it a quality essential to withstand the drying process. It is short distance for fishing for coastal fishermen, thus the fish can be caught and delivered the same day which is important for the fish quality.

3.4.   Feed (for products of animal origin only)

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3.5.   Specific steps in production that must take place in the identified geographical area

‘Tørrfisk fra Lofoten’ shall be naturally dried and sorted in Lofoten.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

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3.7.   Specific rules concerning labelling

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4.   Concise definition of the geographical area

Fish for production of ‘Tørrfisk fra Lofoten’ is to be caught around Lofoten and Vesterålen between Ø 010°00′ to Ø 016°08′ and N 67°00′ to N 69°30′ in the following ICES-locations: area 05: 02, 07, 08, 09, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 and some of 25, area 04: 03, 04, 10, 46, 47, 48, delivered to a landing facility in Lofoten and naturally dried and sorted in Lofoten. Lofoten consists of the municipalities Flakstad, Moskenes, Røst, Vestvågøy, Værøy and Vågan.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The sea around Lofoten and Vesterålen is among the world's richest fishing areas, and Lofoten fishing is the most important seasonal fishing for cod in Norway.

The Atlantic cod lives most of its life in the Barents Sea, but migrates to the sea around Lofoten and Vesterålen to spawn in the period from January to April. Due to the temperature and the access to nourishment in the sea in that period, the conditions for hatching in this area are very favourable.

The sea around Lofoten and Vesterålen has through the ages been the most important spawning ground for Atlantic cod. Here the continental shelf is narrow, and nutrient-rich water flow passes not very far from the shore. This gives optimal conditions for growth and survival.

The massive influx of Atlantic cod to the geographical area is congruent with the period where the climatic conditions are special suitable for natural drying.

The position relative to the Gulf Stream gives particularly favourable conditions for natural drying of fish and is vital to end quality of ‘Tørrfisk fra Lofoten’. Because of the Gulf Stream, winters in Lofoten are mild with an average temperature of between – 0,8 °C to + 2,2 °C from January to April, and the springs are dry with a total precipitation of 132 mm to 108 mm. Those climatic conditions are a premise that the fish dries properly and doesn’t freeze or decompose.

The knowledge of grading is vital to the quality of the end product. Grading requires in-depth knowledge and is done by so-called ‘discarders’. Historically speaking, the quality assessment is a skill which has been handed down through generations in families and/or companies. Formerly, graders were trained in the company with which they were associated, while lately theoretical grader training has been established for the industry. Theoretical training is combined with practical training in a stockfish manufacturing company.

Expertise in manufacturing and market requirements have also traditionally been handed down through generations in Lofoten.

This knowledge is essential in order to obtain good quality on ‘Tørrfisk fra Lofoten’.

5.2.   Specificity of the product

‘Tørrfisk fra Lofoten’ is gutted, beheaded and naturally Atlantic cod (Gadus morhua) from mature fish. Natural drying both preserves and matures the fish, chiefly due to the considerable reduction of the water content. This gives high durability and high nutritional content, e.g. a high content of protein between 68-78 % compared with 18 % in fresh cod. The fish has finished drying when it has the correct ‘fish sound’ when one knocks it. It shall have a solid and massive click sound. In order to assess the correct ‘fish sound’, good knowledge and long experience are necessary.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The link is based on the characteristics of the product attributable to its geographical origin.

Tradition:

Natural drying of fish has taken place in Lofoten since the early 1100's, and is an important part of the Norwegian heritage. The knowledge of drying and grading has been handed down by generations in Lofoten. Stockfish has been and is an important Norwegian product of export.

Characteristics attributable to geographical origin:

The long fish migration in cold temperature waters from the Barents Sea to Lofoten and Vesterålen gives a slim fish with a firm and muscular meat. Raw material of such a quality is vital as regards the tolerance of the drying process.

Temperature, precipitation, wind, sun and snow are all factors vital to the drying process, and make the geographical area to a particularly suitable area for drying fish. The actual temperature in the geographical area sees to that the fish doesn’t freeze or decompose, but dries. Appropriate precipitation, together with the coastal winds, gives good conditions for natural drying. And the sun’s reflection in the snow on the ground gives the fish its golden colour. The drying process gives the stockfish its special texture and concentrated fishy taste and aroma.

Together with high-quality raw materials, the climate is vital to the end quality of the ‘Tørrfisk fra Lofoten’. Lofoten is the only place in the world where one has this kind of climate and at the same time has access to high-quality mature cod.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.lovdata.no/for/sf/ld/xd-20071211-1814.html

(1)  OJ L 343, 14.12.2012, p. 1.

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.