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Classification policy and listing
 

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Main Group 4: Fish and fish products

 

Classification policies

Group 4 classification

Inclusions:
  1. Marine and freshwater fish.
  2. (?) Marine mammals
  3. (?) Other fauna such as reptiles, insects or frogs excluded from the Meats group
  4. Fish offal.
  5. A food product whose predominant constituent is fish.
  6. A recipe dish whose main ingredient is considered to be fish.

Exclusions:
  1. Marine and aquatic plants, see Vegetables and vegetable products

Policies:
  1. The top-level sub-groups for fish are based on the Order level of taxonomic classification, with the next level of subdivision normally being by family or Genus, and species being at the food item level. Sub-order is not assigned to a level but should be the basis for the logical ordering of families. Other fish has been subdivided on the basis of Order.
  2. The sub-groups for molluscs are organised into cephalopods, bivalves and gastropods.

Revisions:
  1. New codes have been assigned. The system is described in Discussion Note N003: Revised hierarchical food codes.

Discussion:
  1. Main Group 4 is currently used as the Fish and miscellaneous organisms group. The miscellaneous organisms aspect includes three types, namely terrestrial species that are not mammals or birds, marine mammals, and marine flora (in addition to miscellaneous marine fauna which perhaps should remain within the Fish group). Would it be more logical to include terrestrial species and marine mammals within the Meat group and marine flora within the Vegetables group?
  2. Many food grouping systems initially subdivide fish into categories such as Fatty fish or Mackeral-type fish, whereas the Core Classification version 98/1 proposed that the subgroup division should be based on the taxonomic Order of the fish. What are the advantages and disadvantages of each approach? (The subject is discussed further in the Eurocode 2 Review report, pp 20-21.)
  3. Should Preserved fish be assigned to a separate subgroup or coded as the basic fish, with descriptors for the preservative process?
 
    

Main Group 4: Fish and fish products

 Group 4 policy
Sub-groups4.10:    Clupeiformes4.40:    Fish offal
4.14:    Perciformes4.50:    Dried and salted fish
4.18:    Gadiformes4.52:    Smoked fish
4.22:    Pleuronectiformes4.54:    Canned fish
4.26:    Cypriniformes4.56:    Pickled fish
4.29:    Other fish4.58:    Restructured fish and fish analogues
4.30:    Crustaceans4.60:    Fish products
4.35:    Molluscs4.70:    Marine mammals
4.39:    Miscellaneous marine and aquatic foods4.72:    Amphibians
   4.74:    Reptiles
   4.76:    Insects
Code and category
 Scientific name
 Synonym or similar product
 
4. Fish and fish products    
4.10 Clupeiformes Isopondyli  
  4.10.10 Herring Clupea  
  4.10.15 Sprat Sprattus sprattus  
  4.10.20 Sardine and pilchard Sardina 
  4.10.25 Anchovy Engraulis  
  4.10.30 Shad Alosa  
  4.10.35 Salmon and trout Salmo spp.syn. Trutta
  4.10.40 Char Salvelinus 
  4.10.45 Smelt Osmerus  
  4.10.50 Whitefish Coregonus 
4.14 Perciformes Percomorphi 
  4.14.10 Perch Perca 
  4.14.15 Bass Marone 
  4.14.20 Surgeon-fish Acanthurus 
  4.14.25 Mackeral Scomber 
  4.14.30 Tuna Thunnussyn. Thynnus/Tunny
  4.14.35 Sea catfish and wolf-fish Anarhichas 
  4.14.40 Grey mullet Mugil 
4.18 Gadiformes Anacanthinialso Macruriformes
  4.18.10 Cod and whiting Gadus spp. 
  4.18.20 Hake Merluccius 
4.22 Pleuronectiformes Heterosomata 
  4.22.10 Flounder Platichthys flesus 
  4.22.14 Halibut Hippoglossus spp. 
  4.22.18 Plaice Pleuronectes 
  4.22.22 Sole Limanda; SoleaDover sole, Dab
4.26 Cypriniformes and related sub-orders Ostariophysiinc. Siluroidei
  4.26.10 Roach Rutilus 
  4.26.20 Carp Cyprinus 
  4.26.30 Babel Barbus 
  4.26.40 Bream Charax 
4.29 Other fish   
  4.29.10 Eels Apodes 
  4.29.15 Zeomorphi ZeomorphiJohn Dory
  4.29.20 Lophiiformes PediculatiMonkfish
  4.29.25 Selachoidei PleurotremataSharks, Dogfish, Angel-fish
  4.29.30 Rays Hypotremata 
  4.29.35 Acipenseriformes ChondrosteiSturgeon
4.30 Crustaceans   
  4.30.10 Crab Cancer spp. 
  4.30.20 Lobster Homarus vulgaris 
  4.30.25 Norway lobster Nephrophs norvegicussyn. Dublin bay prawn, Langoustine, Scampi
  4.30.30 Prawns Palaemon serratus 
  4.30.35 Shrimps Crangon crangon 
  4.30.40 Crawfish Panulirus spp.syn. Sea crayfish, Spiny lobster, Rock lobster
  4.30.50 Crayfish Astacus spp.Freshwater crayfish
4.35 Molluscs   
  4.35.10 Squid Loligo vulgaris  
  4.35.12 Octopus Octopus vulgaris Devilfish, Octopod, Poulp
  4.35.14 Cuttlefish Sepia officinalis  
  4.35.20 Abalone Haliotis spp.syn. Ormer
  4.35.22 Clam Mya arenaria  
  4.35.24 Cockle Cardium edule  
  4.35.26 Mussel Mytilus edulis  
  4.35.28 Oyster Ostrea edulis  
  4.35.30 Queen scallop Chlamys opercularis Queen escallop
  4.35.32 Scallop Pecten spp. Escallop, Fan shell, Frill, Squim
  4.35.34 Razor clam Solen margrinatus Razor shell
  4.35.39 Other bivalves    
  4.35.40 Limpet Patella caerula  
  4.35.42 Whelk Buccinum undatum
Fusus antiquus		  
  4.35.44 Winkle Littorina littorea  
  4.35.50 Snail Helix pomatia  
  4.x.x Barnacle Mitella pollicipes  
4.39 Miscellaneous marine and aquatic foods   
  4.39.10 Sea slug Stichopus japonicus Bêche-de-mer, Trepang
4.40 Fish offal   
  4.40.10 Herring roe Clupea harengus  
  4.40.14 Salmon roe Salmo spp.  
  4.40.18 Cod roe Gadus spp.  
  4.40.22 Mullet roe   Botargo caviar
  4.40.26 Lumpfish roe Cyclopterus lumpus  
  4.40.30 Caviar Acipenser spp. Sevruga caviar, Beluga caviar, Osetr caviar
  4.40.39 Hard roe from other fish    
  4.40.40 Herring milt Clupea harengus Soft herring roe
  4.40.49 Milt from other fish    
4.50 Dried and salted fish   
  4.50.10 Dried cod Gadus spp.Lutefisk, Bacalao
  4.50.30 Bombay duck Harpodon nehereus 
  4.50.50 Shark's fin   
  4.50.60 Jellyfish seaweed   
4.52 Smoked fish   
  4.52.10 Smoked herring Clupea harengusKippers, Buckling, Bloater
  4.52.14 Smoked sprat Sprattus sprattus  
  4.52.18 Smoked haddock Melanogrammus aeglefinusFinan haddie, Arbroath smokie
  4.52.22 Smoked salmon and trout Salmo spp. 
  4.52.26 Smoked mackeral Scombar scombrus 
  4.52.30 Smoked halibut Hippoglossus spp. 
  4.52.34 Smoked eel Anguilla anguilla 
  4.52.38 Smoked sturgeon Acipenser spp.  
4.54 Canned fish   
  4.54.10 Canned herring Clupea harengus 
  4.54.14 Canned sardine Sardina 
  4.54.18 Canned pilchard Sardina 
  4.54.22 Canned anchovy Engraulis  
  4.54.26 Canned salmon Salmo spp. 
  4.54.30 Canned mackeral Scombar scombrus 
  4.54.34 Canned tuna Thunnus spp. 
  4.54.40 Canned crab Cancer spp.  
  4.54.50 Canned abalone Haliotis spp.  
  4.54.54 Canned mussels Mytilus edulis 
4.56 Pickled fish   
  4.56.10 Matjes herring Clupea harengus 
  4.56.14 Rollmop herring Clupea harengus 
4.58 Restructured fish and fish analogues   
  4.58.10 Crabsticks   
4.60 Fish products   
  4.60.10 Fishballs   
  4.60.14 Fishcakes   
  4.60.18 Fish fingers   
  4.60.22 Fish paste   
  4.60.26 Fish pâté   
  4.60.30 Taramasalata   
4.70 Marine mammals   
4.72 Amphibians   
4.74 Reptiles   
4.76 Insects   

 

 

Policy updated:  4 August 1999
Classification updated:  4 August 1999
Discussion updated:  24 March 1999
Ian Unwin