Classe · NACE Rev. 2.1 / TEÁOR'25
10.20 Processamento e conservação de peixes, crustáceos e moluscos
Processing and preserving of fish, crustaceans and molluscs
As notas explicativas oficiais são apresentadas em inglês.
Esta classe compreende
- 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
Esta classe compreende também
- 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