Title: Preparation of fishery and aquaculture products
Includes activities that alter the anatomical integrity of fishery and fish products.
aquaculture, such as evisceration, heading, cutting, filleting, skinning,
peeled and chopped, followed by wrapping or packaging and, if necessary,
refrigeration or freezing.
This subclass is part of the Portuguese Classification of Economic Activities (CAE-Rev.4), used for tax and statistical purposes in Portugal.