Seafood Product Preparation & Packaging
Key Figures
Figures are published for NAICS 31171 directly.
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Official definition
This industry comprises establishments primarily engaged in one or more of the following: (1) canning seafood (including soup); (2) smoking, salting, and drying seafood; (3) eviscerating fresh fish by removing heads, fins, scales, bones, and entrails; (4) shucking and packing fresh shellfish; (5) processing marine fats and oils; and (6) freezing seafood. Establishments known as "floating factory ships" that are engaged in the gathering and processing of seafood into canned seafood products are included in this industry.
Source: US Census Bureau, 2017 NAICS Definitions. Public domain. Census publishes this definition under NAICS 311710, the only detailed industry in this group.
Which code does this activity belong in?
Seafood Product Preparation and Packaging covers establishments that process seafood through methods such as canning, smoking, salting, drying, freezing, eviscerating, and shucking, as well as those that process marine fats and oils. The code is distinct from fruit and vegetable preserving operations, which are classified in a separate industry even when using similar preservation techniques like canning and freezing; the difference lies in the seafood origin of the raw material rather than the processing method applied. Floating factory ships engaged in gathering and processing seafood into canned products are included in this code.
Written for NAICS 311710, the only detailed industry in this group.