The NACE Code 15.20 is described as
Processing and preserving of fish and fish products
Description
This class includes:
· preparation and preservation of fish, crustaceans and molluscs: freezing, deep-freezing, drying, smoking, salting, immersing in brine, canning, etc.
· production of fish, crustacean and mollusc products: cooked fish, fish fillets, roes, caviar, caviar substitutes, etc.
· production of prepared fish dishes
· production of fish-meal for animal feed
This class also includes:
· activities of vessels only engaged in the processing and preserving of fish
This class excludes:
· activities of vessels engaged both in fishing, processing and preserving of fish, see 05.01· production of oils and fats from marine material, see 15.41· manufacture of fish soups, see 15.89(2019-08-02)
It belongs to the code group
NACE Code 15.2 Processing and preserving of fish and fish products
To this Code "15.20" belongs the sub codes
(No direct sub codes available)
The equivalent ISIC Code (Rev. 3.1) is
| 1512: |  Processing and preserving of fish and fish products |
| |  Transformation et conservation de poissons et de produits à base de poisson |
The equivalent NAICS Code (Rev. 2002) is
The Nearest HS Code (Harmonized System) (Rev. 2002) is
Translation of the Code description
| 15.20: |  Fischverarbeitung - Fischverarbeitung |
| 15.20: | Processing and preserving of fish and fish products - Processing and preserving of fish and fish products |
| 15.20: | Transformation et conservation du poisson et des produits à base de poissons |
| 15.20: |  Lavorazione e conservazione di pesce e di prodotti a base di pesce |
| 15.20: |  Elaboracion y conservacion de pescados y productos a base de pescado |
| 15.20: |  Verwerking en conservering van vis en visprodukten |
| 15.20: |  Forarbejdning og konservering af fisk og fiskeprodukter |
(2019-08-02)
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