10.20  Processing and preserving of fish, crustaceans and molluscs

active

Includes

• preparation and preservation of fish, crustaceans and molluscs (e.g. freezing, deep-freezing, drying, cooking, smoking, salting, immersing in brine, canning)
• production of fish, crustacean and mollusc products: 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

Also includes

• activities of factory vessels not engaged in fishing and only in the processing and preserving of fish
• processing of seaweed
• removing fish heads, gutting and cutting fish into pieces, and then freezing

Excludes

• processing and preserving of fish on vessels engaged in fishing, see 03.11
• processing of whales on land or specialised vessels, see 10.11
• production of oils and fats of fish and marine mammals, see 10.41
• manufacture of prepared fish dishes, see 10.85
• manufacture of fish soups, see 10.89

What changed from NACE Rev. 2

Unchanged: NACE Rev. 2 class 10.20 maps 1:1 to NACE Rev. 2.1 10.20 with the same heading.

Related codes

Reference data