Processing and preserving of fish, crustaceans and molluscs

NACE v2.0 Code: C10.2

About processing and preserving of fish, crustaceans and molluscs

NACE code 10.2 covers the processing and preservation of fish, crustaceans, and molluscs. This industry plays a vital role in the global food supply chain, providing a crucial source of protein and other essential nutrients. As consumer demand for seafood continues to grow, the fish processing industry has become an increasingly important component of the broader food manufacturing sector.

Production process

The main production techniques used in this industry include canning, freezing, drying, and smoking. Fish, crustaceans, and molluscs are carefully cleaned, filleted, and prepared before undergoing various preservation methods to extend their shelf life and maintain quality. Advanced technologies, such as flash freezing and modified atmosphere packaging, have also been adopted to improve efficiency and meet evolving consumer preferences.

Production inputs

The key inputs for the fish processing industry include a steady supply of raw seafood materials, as well as specialized equipment and machinery for processing, packaging, and storage. Fishing vessels, aquaculture farms, and other seafood suppliers provide the primary raw materials, while processing plants require specialized equipment like filleting machines, canning lines, and freezing units. Energy, water, and various packaging materials are also essential inputs for this industry.

Production outputs

The main outputs of the fish processing industry include canned, frozen, dried, and smoked seafood products. These outputs are then consumed by a variety of other NACE codes, such as 46.38 Wholesale of other food, including fish, crustaceans and molluscs, 47.21 Retail sale of fruit and vegetables in specialised stores, and 56.10 Restaurants and mobile food service activities. The processed seafood products are distributed through various channels, including wholesale, retail, and food service, to meet the growing global demand for high-quality, convenient, and sustainable seafood options.

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 page shows a legacy version of code 10.2 ( NACE v2.0).

Related ISIC Codes

These isic codes are related to this econ code: (10.2).

ISIC code ISIC Version ISIC title
102ISIC v4.0Processing and preserving of fish, crustaceans and molluscs

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

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

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

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


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class D level3
class E level3
class F level3
class G level3
class H level3
class I level3
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