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1. If any of the following forms of commercial presentation of the product form part of the trade description referred to in Article 5, they shall comply with the following definitions:

(i) solid: the musculature is cut transversely and is presented as a whole slice formed by a single portion or reconstituted by the compact assembly of several portions of flesh. The presence of flakes, accounting for up to 18 % of fish weight, shall be tolerated. However, when the musculature is canned raw, the presence of flakes shall be prohibited; fragments of flesh may be added as makeweight;

(ii) chunks: fragments of flesh, the initial muscle structure of which is maintained and the shortest side of which is not less than 1,2 cm. The presence of flakes, accounting for up to 30 % of fish weight, shall be tolerated;

(iii) fillets:

(a) longitudinal strips of muscle taken from the musculature parallel to the vertebral column;

(b) strips of muscle from the abdominal wall; in this case, the fillets may be described as abdominal fillets, too;

(iv) flakes: fragments of flesh the initial muscle structure of which is maintained and which are of heterogeneous size; (v)

grated/shredded tuna: separate particles of flesh of uniform dimension which do not constitute a paste.

2. Any form of presentation other than those referred to in paragraph 1 or other culinary preparation shall be permitted, provided that it is clearly identified in the trade description.