NACE Class 10.2 - Processing and preserving of fish, crustaceans and molluscs
From Open Risk Manual
Definition
Processing and preserving of fish, crustaceans and molluscs class
Description
This class includes:
- preparation and preservation of fish, crustaceans and molluscs: freezing, deep-freezing, drying, cooking, smoking, salting, immersing in brine, canning etc.
- 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
This class also includes:
- activities of vessels engaged only in the processing and preserving of fish
- processing of seaweed
This class 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 from marine material, see 10.41
- manufacture of prepared frozen fish dishes, see 10.85
- manufacture of fish soups, see 10.89
