SNI 10.20—Processing and preserving of fish, crustaceans and molluscs

Where 10.20 sits

1. C Manufacturing
2. 10 Manufacture of food products
3. 10.2 Processing and preserving of fish, crustaceans and molluscs
4. 10.20 Processing and preserving of fish, crustaceans and molluscs

Contains 1 narrower code

• 10.200 Processing and preserving of fish, crustaceans and molluscs

What 10.20 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

What 10.20 excludes

• Manufacture of fish soups, see 10.89

10.20 in other systems