Inspection Commodity Codes - Seafood Inspection Program - NOAA
Inspection Commodity Codes - Seafood Inspection Program - NOAA
Inspection Commodity Codes - Seafood Inspection Program - NOAA
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2. Type code is one character long. This describes whether the product islive, fresh, frozen,<br />
canned, cured, industrial (meaning not for human consumption, either directly or indirectly i.e.,<br />
fish meal, fish oil, etc.). The seven type codes are:<br />
0 = LIVE; 1 = FRESH; 2 = FROZEN; 3 = CANNED; 4 = CURED; 5 = INDUSTRIAL; 6 =<br />
UNCLASSIFIED (WHOLESALE ONLY)<br />
3. Intermediate code is two characters long and states the processing involved in the product, i.e.,<br />
raw, cooked, smoked, kippered, etc. the intermediate codes are:<br />
Intermediate <strong>Codes</strong><br />
BATTER COATED PRECOOKED FROM<br />
00 AN OPEN DESCRIPTION 19 MINCED<br />
BATTER COATED FILLY COOKED FROM<br />
01 RAW 20 MINCED<br />
02 COOKED 25 SALTED<br />
03 PASTEURIZED 26 PICKLED<br />
04 MARINATED 27 MILD CURED<br />
10 BREADED 30 SMOKED<br />
11 BREADED RAW FROM FILLETS 31 KIPPERED<br />
12 BREADED PRECOOKED FROM FILLETS 40 DRIED<br />
13 BREADED FULLY COOKED FROM FILLETS<br />
BATTER COATED PRECOOKED FROM<br />
43 SUN DRIED<br />
14 FILLETS<br />
BATTER COATED FULLY COOKED FROM<br />
61 PEELED RAW<br />
15 FILLETS 62 PEELED COOKED<br />
16 BREADED RAW FROM MINCED 75 CANNED WHITE TUNA<br />
17 BREADED PRECOOKED FROM MINCED 76 CANNED LIGHT TUNA<br />
18 BREADED FULLY COOKED FROM MINCED<br />
4. End product code is three characters long. This is a description of the end product, i.e., formed<br />
fillets, chowders, claws, sardines in tomato sauce, etc. The current end product codes are:<br />
End Product <strong>Codes</strong><br />
000 LIVE 087 CLEANED SHELLS 219 HEAD ON<br />
003 BACKS 090 BAIT 220 FISH MEAT<br />
004 BALLS 091 EGGS FOR BAIT 222 WHOLE<br />
005 BELLIES 092 GIZZARDS 223 DRESSED<br />
007 NUGGETS 095 ANALOG 225 HEADED & DRESSED<br />
010 CAVIAR 097 IMITATION 228 DRESSED & SKINNED<br />
011 COCKTAILS 100 CAKES,PATTIES,BURGERS 229 DRESSED & BONED<br />
013 CREOLES 102 PUFFS 230 SOUP<br />
014 CROQUETTES 103 FORMED FILLETS 231 BISQUE<br />
016 DEVILED 105 FORMED PRODUCTS 240 STEWS<br />
017 DIPS & SPREADS 110 CHOWDERS 241 STEW BASE<br />
018 PECTORAL GIRDLES 111 CHOWDER BASE 261 BUTTONS<br />
019 STOMACHS 120 DINNERS 270 SOLID IN OIL<br />
020 FINS 121 ENTREES 271 SOLID IN WATER<br />
021 HEADS 122 SALAD 272 SOLID IN BRINE<br />
022 FRITTERS 123 SALAD MIXES 273 SOLID IN BROTH
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