| BMS | Below Minimum Conservation Reference Size | All fish smaller than the minimum conservation reference size | |
| CBF | Cod butterfly Escalado | Headed with skin on, spine on, tail on | |
| CLA | Claws | Claws only | X |
| CUT_FOR_SALE | Cut For Sale | Identifies food (e.g. meat, cold cut, cheese) or non-food product (e.g. chain, textile) that has already been cut, sliced or chopped for sale by the time they reach the retailer. Example: loin or chuck transported as steaks into the shop where these are sold as products. | |
| DWT | ICCAT code | Gilled, gutted, part of head off, fins off | X |
| FIL | Filleted | Headed, gutted, tail off, bones off. Each fish originates two fillets not joined by any part | X |
| FIS | Filleted and Skinned Fillets | Filleted, skin off. Each fish originates two Fillets not joined by any part | X |
| FSB | Filleted with Skin and Bones | Filleted with skin and bones on | |
| FSP | Filleted Skinned with Pinbone On | Filleted with skin removed and pin bone on | |
| GHT | Gutted Headed and Tailed | Guts and head removed and tail off | X |
| GUG | Gutted and Gilled | Guts and gills removed | X |
| GUH | Gutted and Headed | Guts and head removed | X |
| GUL | Gutted Liver In | Gutted without removing liver parts | X |
| GUS | Gutted Headed and Skinned | Guts and head removed and skin off | X |
| GUT | Gutted | All guts removed | X |
| HEA | Headed | Heads off | X |
| JAP | Japanese Cut | Transversal cut removing all parts from head to belly | |
| JAT | Tailed Japanese Cut | Japanese cut with tail removed | |
| LAP | Lappen | Double fillet, headed, skin, tails and fins on | |
| LVR | Liver | Liver | X |
| LVR_C | Liver-C | Liver - collective presentation | |
| OTH | Other | Any other presentation | X |
| ROE | Roe (s) | Roe(s) | X |
| ROE_C | Roe (s) - C | Roe(s) - Collective presentation | |
| SAD | Headed with Skin On, Spine On, Tail On and Salted Dry | Headed with skin on, spine on, tail on and salted dry | |
| SAL | Headed with Skin On, Spine On, Tail On and Salted | Headed with skin on, spine on, tail on and salted | |
| SGH | Salted, Gutted and Headed | Guts and head removed and salted | |
| SGT | Salted Gutted | Gutted and salted | X |
| SKI | Skinned | Skin off | X |
| SUR | Surimi | Surimi | |
| TAL | Tail | Tails only | X |
| TLD | Tailed | Tail off | |
| TNG | Tongue | Tongue | X |
| TNG_C | Tongue - Collective Presentation | Tongue - collective presentation | |
| TO_BE_CUT_FOR_SALE | To Be Cut For Sale | Identifies a food (e.g. meat, cold cut, cheese) or non-food product (e.g. chain textile) identified to be cut, sliced or chopped before selling to the final consumer. Example: a carcass side of a pig would be chopped into steaks and other cuts of pork at the meat department of the shop and sold as separate products. | |
| TO_BE_PORTIONED | To Be Portioned | For bulk items, in order to sell the item to consumer portions must be taken from bulk and created to meet consumer buying habits | |
| TUB | Tube Only | Tube only (Squid) | |
| WHL | Whole | No processing | X |
| WNG | Wings | Wings only | X |