Processing and preserving of fish, crustaceans and molluscs

This class includes:

• preparation and preservation of fish, crustaceans and molluscs: freezing, deep-freezing, drying, smoking, salting, immersing in brine, canning etc.
• production of fish, crustacean and mollusc products: cooked fish, 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