Processing and preserving of fish, crustaceans and molluscs

NACE v2.1 Code: C10.2

About processing and preserving of fish, crustaceans and molluscs

NACE code 10.2 encompasses the processing and preservation of fish, crustaceans, and molluscs. This industry plays a vital role in the global food supply chain, providing a wide range of seafood products to consumers and other industries. As a key component of the broader 10.0 Manufacture of food products sector, the processing and preservation of aquatic species is essential for meeting the growing demand for nutritious and sustainable protein sources.

Production process

The main production techniques used in this industry include various methods of preservation, such as freezing, canning, salting, and drying. These processes help to extend the shelf life of seafood products and make them available to consumers year-round. Additionally, some facilities may engage in primary processing activities, such as filleting, shucking, and peeling, to prepare the raw materials for further processing or packaging.

Production inputs

The primary inputs required for the processing and preservation of fish, crustaceans, and molluscs include the raw aquatic species themselves, as well as packaging materials, preservatives, and specialized equipment. Businesses in this industry often source their raw materials from 03.1 Fishing or 03.2 Aquaculture operations, ensuring a steady supply of high-quality seafood for their production processes.

Production outputs

The main outputs of this industry are a diverse range of seafood products, including frozen, canned, and preserved fish, as well as processed crustaceans and molluscs. These outputs are then consumed by a variety of other NACE codes, such as 46.3 Wholesale of food, beverages and tobacco for distribution to retailers, 47.2 Retail sale of food, beverages and tobacco in specialised stores for direct sale to consumers, and 56.1 Restaurants and mobile food service activities for use in food service operations.

Revisions to 10.2

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 10.2. The most recent 1 version of this code (10.2) is in the NACE v2.1 system (this version):

This page shows the most recent version of code 10.2.

Family tree for processing and preserving of fish, crustaceans and molluscs

    graph LR
    A["<a href='/classifications/nace/v2-1/C'>C: MANUFACTURING</a>"]
A --> B["<a href='/classifications/nace/v2-1/C/10'>10: Manufacture of food products</a>"]
B --> C["<a href='/classifications/nace/v2-1/C/10/2'>10.2: Processing and preserving of fish, crustaceans and molluscs</a>"]

    B --> D["<a href='/classifications/nace/v2-1/C/10/1'>10.1: Processing and preserving of meat and production of meat products</a>"]
B --> E["<a href='/classifications/nace/v2-1/C/10/3'>10.3: Processing and preserving of fruit and vegetables</a>"]
B --> F["<a href='/classifications/nace/v2-1/C/10/4'>10.4: Manufacture of vegetable and animal oils and fats</a>"]
B --> G["<a href='/classifications/nace/v2-1/C/10/5'>10.5: Manufacture of dairy products and edible ice</a>"]
B --> H["<a href='/classifications/nace/v2-1/C/10/6'>10.6: Manufacture of grain mill products, starches and starch products</a>"]
B --> I["<a href='/classifications/nace/v2-1/C/10/7'>10.7: Manufacture of bakery and farinaceous products</a>"]
B --> J["<a href='/classifications/nace/v2-1/C/10/8'>10.8: Manufacture of other food products</a>"]
B --> K["<a href='/classifications/nace/v2-1/C/10/9'>10.9: Manufacture of prepared animal feeds</a>"]

    C --> L["<a href='/classifications/nace/v2-1/C/10/20'>10.20: Processing and preserving of fish, crustaceans and molluscs</a>"]


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class C level3
class D level3
class E level3
class F level3
class G level3
class H level3
class I level3
class J level3
class K level3
class L level4

  class C highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
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  %% class C highlight