Processing and preserving of fish, crustaceans and molluscs

NACE code 10.20 covers the processing and preserving 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 an integral part of the broader 10.00 Manufacture of food products sector, the processing and preserving of aquatic species contributes significantly to the economy, supporting livelihoods and meeting the growing demand for seafood products worldwide.

The main production techniques used in this industry involve a range of processing methods, such as freezing, canning, smoking, salting, and drying. These techniques are employed to extend the shelf life of seafood products and ensure their safe consumption. Specialized equipment, including filleting machines, canning lines, and smoking chambers, is utilized to streamline the production process and maintain product quality.

The key inputs required for the processing and preserving of fish, crustaceans, and molluscs include the raw aquatic species themselves, as well as various packaging materials, preservatives, and other ancillary supplies. Depending on the specific product, the industry may also rely on energy sources, such as electricity or fuel, to power the necessary processing equipment and facilities.

The primary outputs of this industry are a diverse range of seafood products, including frozen, canned, smoked, and dried fish, as well as processed crustaceans and molluscs. These outputs are then consumed by various 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, which distribute and sell these products to end consumers.