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Processing and preserving of fish, crustaceans and molluscs

10.20 Processing and preserving of fish, crustaceans and molluscs

This class includes:

  • preparation and preservation of fish, crustaceans and molluscs: freezing, deep-freezing, drying, smoking, salting, immersing in brine, canning etc.
  • production of fish, crustacean and mollusc products: cooked fish, fish fillets, roes, caviar, caviar substitutes etc.
  • production of fishmeal for human consumption or animal feed
  • production of meals and solubles from fish and other aquatic animals unfit for human consumption

This class also includes:

  • activities of vessels engaged only in the processing and preserving of fish
  • processing of seaweed

This class excludes:

  • processing of whales on land or specialized vessels, see 10.10
  • production of oils and fats from marine material, see 10.40
  • manufacture of prepared frozen fish dishes, see 10.75
  • manufacture of fish soups, see 10.79
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Page last modified on October 25, 2012, at 08:27 AM