50 C.F.R. § Table 1a to Part 679
Current through October 31, 2024
[General Use Codes]
| 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 |
Note: When using whole fish code, record round weights rather than product weights, even if the whole fish is not used.
* Delivery condition code: Condition of the fish or shellfish at the point it is weighed and recorded on the ADF&G fish ticket.
50 C.F.R. §Table 1a to Part 679