C 340/12 EN Official Journal of the European Union 13.10.2020 OTHER ACTS EUROPEAN COMMISSION Publication of an application for registration of a name 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 (2020/C 340/10) 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) within three months from the date of this publication. SINGLE DOCUMENT ‘ESCAVÈCHE DE CHIMAY’ EU No: PGI-BE-02359 — 31.3.2017 PDO ( ) PGI (X) 1. Name(s) ‘Escavèche de Chimay’ 2. Member State or third country Belgium 3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom 3.2. Description of product to which the name in (1) applies ‘Escavèche de Chimay’ is a cold preparation of cooked fish coated in a jellied, vinegar sauce containing onions. The vinegar is made by acetification of wine or ethyl alcohol of agricultural origin. The acetic acid content is between 6 % and 8 % by weight. Several different vinegars may be mixed together. The onions may either be raw or cooked (fried, stewed or blanched) and may be incorporated into the sauce or added when the product is assembled. Herbs, spices or condiment may be incorporated into the sauce, e.g. garlic, chives, lemon, clove, coriander, shallots, tarragon, fennel, juniper, bay leaf, nutmeg, mace, oregano, parsley, Espelette pepper, pepper, rosemary, sage, salt, thyme and tomato. These ingredients may impart colour to the sauce and it may be possible to smell or taste them. All authorised ingredients are itemised in a positive list. (1) OJ L 343, 14.12.2012, p. 1. 13.10.2020 EN Official Journal of the European Union C 340/13 ‘Escavèche de Chimay’ has the following characteristics: — fish accounts for between 40 % and 50 % of the weight of the finished product. The size of the fish pieces depends on the species of fish and the sales format. In general, there are three formats distinguished according to the size of the fish pieces: pieces of between 80 g and 90 g for sale to the public, pieces of between 120 g and 130 g for sale to caterers and restaurants, and bite-sized portions of between 5 g and 6 g. — the sauce accounts for between 50 % and 60 % of the weight of the finished product. Vinegar constitutes between 20 % and 30 % of the weight of the sauce. — the pH is not more than 4,9. It is measured once the product has been cooled (in the sauce and the fish) no less than 96 hours after it has been packaged. — the product has a shelf-life of 12 weeks (maximum duration established in accordance with food safety legislation, but potentially much longer). In organoleptic terms, ‘Escavèche de Chimay’ may be defined as follows: — Appearance: — Sauce: smooth, satiny, consistent. The sauce may take on various colours (white, brown or red) depending on how it is prepared and the ingredients used. — Fish: the fish must be in the form of whole pieces. — Smell: predominantly of vinegar, potentially accompanied by lemon. A smell of fish — which may, at times, be subtle — is identifiable in the smell, as is the smell of spice or onion. Overall, the product has a refreshing smell. — Texture: — Sauce: creamy to highly gelatinous. There are always onion pieces, varying in quantity. The sauce may also contain lemon pieces. It has a smooth texture on the palate and does not feel at all floury, fatty or lumpy (well-thickened sauce). — Fish: firm. The fish is not dry and melts in the mouth. — Taste, aroma, flavour: — Sauce: there is a certain acidity to it. It has a distinct vinegar or lemon aroma. It always tastes of fish but to varying degrees of intensity. The same is true of its onion flavour. There is no hint of flour in its taste. — Fish: it may have a salty taste. The aroma and acidity of the vinegar varies from subtle to very subtle. Onion or peppery flavours may also come through. 3.3. Feed (for products of animal origin only) and raw materials (for processed products only) The raw material is fish. The following freshwater fish are authorised: — Eel (Anguilla anguilla), — Common barbel (Barbus barbus), — Pike (Esox lucius), — Common roach (Rutilus rutilus), — Brook trout (Salvelinus fontinalis), — Perch (Perca fluviatilis), — Rudd (Scardinius erythrophthalmus), — Zander (Sander lucioperca), — Trout (Salmo trutta sp. and Oncorhynchus sp.). The following saltwater fish are authorised: — Eel (Anguilla anguilla), — Conger (Conger conger), C 340/14 EN Official Journal of the European Union 13.10.2020 — Red gurnard (Chelidonichthys cuculus), — Angler (Lophius piscatorius), — John Dory (Zeus faber), — Species belonging to the genus Mustelus, Scyliorhinus or Squalus. The saltwater fish are sourced from sustainable fisheries based on the following three principles: — sound management of fish stocks, — minimum impact on flora and fauna, — efficient resource management in order to safeguard livelihoods. 3.4. Specific steps in production that must take place in the identified geographical area The following steps in production take place in the identified geographical area: — preparation of the sauce, — cooking of the fish, — cooling of the fish (optional), — assembly, including the following steps: — placing of the fish pieces in the container in which the product will be sold, — addition of onions if not incorporated into the sauce during its preparation, — coating in sauce. 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to The product is packaged in the defined area as this is an integral part of the production process. Assembly and packaging are carried out together and must use the final container. If and when the fish has been cooled, the hot sauce is poured evenly onto the fish pieces (along with the onion pieces if they have not been incorporated into the sauce during preparation), without any air being added. This step helps to ensure the microbiological stability of the product. After assembly, the container is immediately sealed and placed in a cold store where the temperature is 7°C or less. The different components balance out and the entire product sets in its container so it cannot be repackaged. ‘Escavèche de Chimay’ may only be packaged in pots. 3.6. Specific rules concerning the labelling of the product the registered name refers to The diameter of the European PGI logo may be reduced to 10 mm if the labelling officer explicitly requests this from the independent certifying body. Such an exemption must be requested in writing and granted with the agreement of the competent authority who will decide whether the format of the labelling intended for the product warrants such a request. 4. Concise definition of the geographical area The geographical area defined for the production of ‘Escavèche de Chimay’ comprises the following communes: — Province of Namur: Cerfontaine, Philippeville, Doische, Couvin, Viroinval, — Province of Hainaut: Sivry-Rance, Froidchapelle, Momignies, Chimay. 13.10.2020 EN Official Journal of the European Union C 340/15 Geographical area defined for the production of ‘Escavèche de Chimay’ Protected Geographical Indication (+ location of forests, watercourses and water bodies) Figure 1. Geographical area of production for ‘Escavèche de Chimay’, located in Wallonia 5. Link with the geographical area The link between ‘Escavèche de Chimay’ and its geographical origin can be found in its specific characteristics and its reputation. Specific characteristics of the geographical area The geographical area associated with the name ‘Escavèche de Chimay’ covers the south of the region between the Sambre and the Meuse. The area is mostly covered by forest and has many small watercourses running through it. Due to these two specific natural conditions, metal-working industries developed in the region. From the 15th century onwards, a number of forges and furnaces set up business in the area. Here they were able to find the fuel (charcoal) and energy (hydropower) they needed to operate. In order to maximise these resources, the owners of the forges and furnaces built a hydraulic network and created reservoirs for this purpose, some of which formed actual lakes or ponds richly stocked with fish. Nearby, in the region of Charleroi (in particular in Bouffioulx, Châtelet and Pont-de-Loup), a few dozen kilometres away from the region of Chimay, the properties of the soil led to the emergence of a pottery industry from the 16th century. It became known in part for the production of stoneware pots used mostly for holding liquids, cooking, storing and preserving food. The inhabitants of the region of Chimay between the Sambre and the Meuse developed their very own way of preserving fish in pots. They cook the fish then prepare a starchy vinegar sauce, adding onions, spice, seasoning and, sometimes, lemon. They then put them together, placing the fish in the container first of all, then pouring the hot sauce on top. Whilst still liquid, the sauce coats all the pieces of fish and forces the air out of the pot. This prevents mould from forming. Immediately afterwards, the pot is hermetically sealed and the preparation is chilled so that the sauce sets. Today, producers of ‘Escavèche de Chimay’ are still located in the vicinity of the old forges in Macquenoise, Virelles and Nismes. Specific characteristics of the product ‘Escavèche de Chimay’ is a cold preparation of cooked fish coated in a jellied, vinegar sauce containing onions. ‘Escavèche de Chimay’ is packaged in pots. C 340/16 EN Official Journal of the European Union 13.10.2020 For a fish-based product which does not undergo heat treatment, ‘Escavèche de Chimay’ has a particularly long shelf-life.