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Main Group 4: Fish and fish products (under compilation)

 

Category definitions and policies

Group 4 classification
4.40[To Classification]
Fish offal
Fish offal comprises hard roe which is the eggs of the female fish and soft roe from the male fish. In the classification listing, the term Milt has been used for soft roe.

In this version, both fresh and preserved roe are classified under Fish offal, with the main categorisation being by fish species. This contrasts with the treatment of the Meat offal subgroups which cover only fresh offal with, for example, Tongue (preserved) appearing under the Preserved meats. Which is the better approach or should the treatment of meat offal and fish offal differ?
31 March 1999

4.40.30[To Classification]
Caviar
In the classification, Caviar is only used for roe from species of sturgeon, with the type of caviar being named after the species. Roe from the following fish may also be referred to as caviar but should be coded in the appropriate category.

SalmonSalmo spp.
Mullet
LumpfishCyclopterus lumpus

 

 

 

Documentation updated:  31 March 1999
Discussion updated:  31 March 1999
Ian Unwin