ANZSIC 1120

Seafood Processing

Division C — Manufacturing

Also classified as:
UN ISIC Rev. 4 0311 ≈ UN ISIC Rev. 4 1020 ≈ UN ISIC Rev. 4 1075 ≈ EU NACE Rev. 2.1 10.85 NA NAICS 2022 —
ISIC ↔ NACE crosswalk → ISIC ↔ NAICS crosswalk →

GTIAS Industry Analysis Available

This ANZSIC class maps to a fully analysed industry with an 81-attribute GTIAS scorecard, risk scenarios, and 42+ strategic frameworks.

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About This Industry

This class consists of units mainly engaged in processing fish or other seafoods. Processes include skinning or shelling, grading, filleting, boning, crumbing, battering and freezing of the seafood. This class also includes units mainly engaged in operating vessels which gather and process fish or other seafoods.

Primary Activities

  • Crustacean, processed, manufacturing (including cooked and/or frozen) n.e.c.
  • Fish cleaning or filleting
  • Fish fillet manufacturing
  • Fish loaf or cake manufacturing
  • Fish paste manufacturing
  • Fish pate manufacturing
  • Fish, canned, manufacturing
  • Fish, dried or smoked, manufacturing
  • Mollusc, processed, manufacturing (including shelled)
  • Oyster, shelling, freezing or bottling in brine
  • Scallop, preserved, manufacturing
  • Seafood, canned, manufacturing
  • Seafood, preserved, manufacturing
  • Whole fin fish freezing

Exclusions / References

Units mainly engaged in:

  • Previous page Seafood Processing
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ISIC Rev. 4 Equivalents

ANZSIC 1120 maps to the following ISIC Rev. 4 classes:

View the full ANZSIC ↔ ISIC alignment table →