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Detailed structure and explanatory notes
ISIC Rev.3 code 1512Structure
This class includes preservation of fish and fish products by such processes as drying, smoking, salting, immersing in brine, or canning. Production of cooked fish.
Production of fresh, chilled or frozen fish fillets or roes including caviar and caviar substitutes. Production of frozen fish including fish which has been cut-up, minced or ground into flour for human consumption.
Production of fermented fish, fish paste or fish balls. Production of fishmeal for human consumption or animal feed.
Preservation of crustaceans or molluscs by freezing or by other means such as drying, smoking, salting, immersing in brine, cooking in sauces or immersing in vinegar. Production of meals and solubles from fish, crustaceans and molluscs and other aquatic animals, unfit for human consumption.
Activities of vessels engaged in processing and preserving fish, crustaceans and molluscs are classified here.
Exclusions: Fishing and processing of the catch aboard the fisherboats are classified in class 0500 (Fishing, operation of fish hatcheries and fish farms; service activities incidental to fishing).
Processing of whales on land or on special vessels is classified in class 1511 (Production, processing and preserving of meat and meat products).
Production of oils and fats from marine materials is classified in class 1514 (Manufacture of vegetable and animal oils and fats).
Manufacture of soups containing fish, crustaceans or molluscs is classified in class 1549 (Manufacture of other food products n.e.c.), as is production of fish extracts.
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