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1. sardines: the basic product, fish from which the head, gills, internal organs and caudal fin have been appropriately removed. The head must be removed by making a cut perpendicular to the backbone, close to the gills; 2. sardines without bones: as the basic product referred to in point 1, but with the additional removal of backbone; 3. sardines without skin or bones: as the basic product referred to in point 1, but with the additional removal of the backbone and skin; 4. sardine fillets: portions of flesh obtained by cuts parallel to the backbone, along the entire length of the fish, or a part thereof, after removal of the backbone, fins and edge of the stomach lining. Fillets may be presented with or without skin; 5. sardine trunks: sardine portions adjacent to the head, measuring at least 3 cm in length, obtained from the basic product referred to in point 1 by making transverse cuts across the backbone; 6. any other form of presentation, on condition that it is clearly distinguished from the presentations defined in points 1 to 5.