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 Code of Federal Regulations (Last Updated: November 8, 2024)
 Title 50 - Wildlife and Fisheries
 Chapter VI - Fishery Conservation and Management, National Oceanic and Atmospheric Administration, Department of Commerce
 Part 679 - Fisheries of the Exclusive Economic Zone off Alaska

  Table 1a to Part 679 - Delivery Condition* and Product Codes  

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  • Table 1a to Part 679 - Delivery Condition* and Product Codes

    [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.

    [76 FR 40634, July 11, 2011]