French Polynesia – Export requirements for fish and seafood

Eligible/ineligible product

Eligible

• Products falling under the following customs codes:
  • 0302
  • 0303
  • 0304
  • 0305
  • 0306
  • 0307
  • 1504
  • 1603
  • 1604
  • 1605
  • 2301

Ineligible

• Products falling under the following customs codes:
  • 0511
  • 1516
  • 1517
  • 15180000
  • 1902
  • 21039090
  • 2104

Production controls and inspection requirements

• For live fish, non-gutted dead fish and their spawning products (eggs), depending on species, the fish farm, area or country must be free from the following diseases:
  • epizootic hematopoietic necrosis for European perch (Perca fluviatilis), rainbow trout (Oncorhynchus mykiss), and Atlantic salmon (Salmo salar)
  • infectious hematopoietic necrosis for salmonids (Onchorynchus spp. and Salmo spp.)
  • virus of Onchorynchus masou for salmonids (Onchorynchus spp.)
  • carp spring viremia for common carp (Cyprinus carpio), reed-carp (Ctenopharyngodon idellus), silver carp (Hypophtalmichthys molitrix), big-headed carp (Aristichthys nobilis), cyprinus (Carassius carassius), goldfish (Carassius auratus), tench (Tinca tinca) and sheatfish (Silurus glanis)
  • viral hemorrhagic septicaemia for rainbow trout (Oncorhynchus mykiss), Northern pike (Esox luceus), turbot (Psetta maxima), brown trout (Salmo trutta), herring (Clupea harengus), Corgonidae (Coregonus spp.), grayling (Thymallus thymallus), Pacific salmon (Oncorhynchus spp.) and Pacific cod (Gadus macrocephalus)
• For raw unheaded decapods, the aquaculture farm, area or country must be free from white spot disease.
• For raw unheaded penaeids, the aquaculture farm, area or country must be free from yellowhead disease.
• For live, fresh or frozen raw bivalve molluscs, official monitoring of bivalves and living molluscs, fresh or frozen raw, must never have reported any incidence, occurrence or case of Akoya's oyster disease.
• Pearl oysters have undergone a sterilizing process.
• For cooked processed products, including sterilized canned products, the thermal treatment must meet the following requirements:
  • sterilization through heat, in packages impervious to liquids, gas and micro-organisms, such as crimped metallic cans, glass jars, or metal and plastic packages;
  • or, products must have undergone a core thermal treatment at 70°C for an hour, or any equivalent standard heat treatment achieving the same result, that is, produces good results to tests in force such as: no catalasic activity and absence of non-coagulated protein, and does not contain any micro-organisms that may be found in the original fresh product.

Documentation requirements

Certificate

• Health certificate relative to fresh water and sea products (fish and their eggs, crustaceans, molluscs and other aquatic invertebrates) intended for importation into French Polynesia (CFIA/ACIA 5403)

  Form CFIA/ACIA 5403 covers the following products:

  • Live fish, non-gutted dead fish and their spawning products (eggs)
  • Raw unheaded decapods
  • Raw unheaded penaeids
  • Molluscs (live, fresh, or frozen)
  • Cooked processed products (example: sterilized canned products)