“Today, the norm of glazing in the production of frozen food products from fish should not exceed 5% of the mass of the product. A similar norm for cut or peeled crustaceans and products of their processing is 7%, and for other fish products - 8%," the Fish Union recalled.

 

This rate is calculated taking into account the error, which ranges from 0.7% to 1.2%. However, the current standard does not take into account the realities of the market - the factory setting of the equipment used by Russian suppliers includes an error percentage of 2-4% - much more than GOST allows. Because of this, administrative cases are regularly initiated against conscientious importers and fines from 300 thousand  (U$D 4,955.-) to 500 thousand rubles (U$D 8,260.-) are imposed, Fishnews was told in the industry association.

 

 

The Fish Union is in favor of changing the norm, which is irrelevant for the market. According to the association, now a special working group of the Ministry of Agriculture is considering summaries of reviews, comments and proposals to draft amendments No. 1 to the technical regulation of the Eurasian Economic Union "On the safety of fish and fish products" (TR EAEU 040/2016). The industry association sent additional arguments to the members of the working group - a copy of the operating manual for the enrobing machine. The document indicates the machine error for glaze: 2-4%.

 

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