Class · NACE Rev. 2.1
10.20 — Processing and preserving of fish, crustaceans and molluscs
- Previous NACE Rev. 2 code
- 10.20
- Parent
- 10.2 — Processing and preserving of fish, crustaceans and molluscs
- Source
- Eurostat — NACE Rev. 2.1
- Last verified
- 2026-07-20
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
- 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
Rev. 2 mapping
Official correspondence: Eurostat NACE correspondence tables.
| Previous code | Previous label | Mapping | Type |
|---|---|---|---|
| 10.20 | Processing and preserving of fish, crustaceans and molluscs | NACE Rev. 2 class 10.20 is mapped to NACE Rev. 2.1 class 10.20 | 1:1 |