Processing and preserving of seafood

This Sub-class includes: •canning of seafood; processing, curing and/or preserving of seafood by methods other than canning. It also includes the activities of vessels engaged only in the processing and/or preserving of fish. Units in this Sub-class are primarily engaged in one or more of the following: •production of: - fish, crustacean and/or mollusc products: cooked fish, fish fillets, roes, caviar, caviar substitutes, etc. - fishmeal for human consumption or animal feed - meals and/or solubles from fish and/or other aquatic animals unfit for human consumption •preparation and/or preservation of fish, crustaceans and molluscs: freezing, deep-freezing, drying, smoking, salting, immersing in brine, canning, etc. •processing of seaweed •preparation and/or preservation of fish, crustaceans and/or molluscs through canning

•production of oils and fats from marine material, see 1040 •manufacture of: - prepared frozen fish dishes, see 10750 - fish soups, see 10799