| Description
| Code
|
|---|
| Belly flaps. Flesh in region of pelvic and pectoral fins and behind head (ancillary only) | 19
|
| Bled only. Throat, or isthmus, slit to allow blood to drain | 03
|
| Bled fish destined for fish meal (includes offsite production) DO NOT RECORD ON PTR | 42
|
| Bones (if meal, report as 32) (ancillary only) | 39
|
| Butterfly, no backbone. Head removed, belly slit, viscera and most of backbone removed; fillets attached | 37
|
| Cheeks. Muscles on sides of head (ancillary only) | 17
|
| Chins. Lower jaw (mandible), muscles, and flesh (ancillary only) | 18
|
| Fillets, deep-skin. Meat with skin, adjacent meat with silver lining, and ribs removed from sides of body behind head and in front of tail, resulting in thin fillets | 24
|
| Fillets, skinless/boneless. Meat with both skin and ribs removed, from sides of body behind head and in front of tail | 23
|
| Fillets with ribs, no skin. Meat with ribs with skin removed, from sides of body behind head and in front of tail | 22
|
| Fillets with skin and ribs. Meat and skin with ribs attached, from sides of body behind head and in front of tail | 20
|
| Fillets with skin, no ribs. Meat and skin with ribs removed, from sides of body behind head and in front of tail | 21
|
| Fish meal. Meal from whole fish or fish parts; includes bone meal | 32
|
| Fish oil. Rendered oil from whole fish or fish parts. Record only oil destined for sale and not oil stored or burned for fuel onboard | 33
|
| Gutted, head on. Belly slit and viscera removed | 04
|
| Gutted, head off. Belly slit and viscera removed (May be used for halibut personal use) | 05
|
| Head and gutted, with roe | 06
|
| Headed and gutted, Western cut. Head removed just in front of the collar bone, and viscera removed | 07
|
| Headed and gutted, Eastern cut. Head removed just behind the collar bone, and viscera removed | 08
|
| Headed and gutted, tail removed. Head removed usually in front of collar bone, and viscera and tail removed | 10
|
| Heads. Heads only, regardless where severed from body (ancillary only) | 16
|
| Kirimi (Steak). Head removed either in front or behind the collar bone, viscera removed, and tail removed by cuts perpendicular to the spine, resulting in a steak | 11
|
| Mantles, octopus or squid. Flesh after removal of viscera and arms | 36
|
| Milt. In sacs, or testes (ancillary only) | 34
|
| Minced. Ground flesh | 31
|
| Other retained product. If product is not listed on this table, enter code 97 and write a description with product recovery rate next to it in parentheses | 97
|
| Pectoral girdle. Collar bone and associated bones, cartilage and flesh | 15
|
| Roe. Eggs, either loose or in sacs, or skeins (ancillary only) | 14
|
| Salted and split. Head removed, belly slit, viscera removed, fillets cut from head to tail but remaining attached near tail. Product salted | 12
|
| Stomachs. Includes all internal organs (ancillary only) | 35
|
| Surimi. Paste from fish flesh and additives | 30
|
| Whole fish/ or shellfish/food fish | 01
|
| Wings. On skates, side fins are cut off next to body | 13
|
| SHELLFISH ONLY
| |
| Soft shell crab | 75
|
| Bitter crab | 76
|
| Deadloss | 79
|
| Sections | 80
|
| Meat | 81
|