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


Higher Level