- 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) | 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 |
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* Delivery condition code: Condition of the fish or shellfish at the point it is weighed and recorded on the ADF&G fish ticket.