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 |