10.200Level 510.20Processing and preserving of fish, crustaceans and molluscs10.20001Preservation, refrigeration or freezing of fish, crustaceans and molluscs: drying, smoking, salting, pickling, canning, etc.10.20002Preparation of products from fish, crustaceans and molluscs: cooked fish, fish fillets, roes, caviar, caviar substitutes, etc.10.20003Refrigeration and freezing of fish, crustaceans and molluscs