NAICS Code 311710-01 - Canned & Cured Fish & Seafoods (Manufacturing)

Marketing Level - NAICS 8-Digit

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NAICS Code 311710-01 Description (8-Digit)

Canned & Cured Fish & Seafoods Manufacturing involves the preparation, preservation, and packaging of fish and seafood products through canning and curing processes. This industry includes the production of canned fish and seafood such as tuna, salmon, sardines, and anchovies, as well as cured fish products like smoked salmon, herring, and cod. The manufacturing process typically involves cleaning, filleting, and cooking the fish or seafood, followed by canning or curing with salt, smoke, or other preservatives. The final products are then packaged and labeled for distribution to retailers, wholesalers, and food service providers.

Parent Code - Official US Census

Official 6‑digit NAICS codes serve as the parent classification used for government registrations and documentation. The marketing-level 8‑digit codes act as child extensions of these official classifications, providing refined segmentation for more precise targeting and detailed niche insights. Related industries are listed under the parent code, offering a broader context of the industry environment. For further details on the official classification for this industry, please visit the U.S. Census Bureau NAICS Code 311710 page

Tools

Tools commonly used in the Canned & Cured Fish & Seafoods (Manufacturing) industry for day-to-day tasks and operations.

  • Canning machines
  • Smoking ovens
  • Filleting knives
  • Pressure cookers
  • Brining tanks
  • Vacuum sealers
  • Slicing machines
  • Labeling machines
  • Weighing scales
  • Metal detectors

Industry Examples of Canned & Cured Fish & Seafoods (Manufacturing)

Common products and services typical of NAICS Code 311710-01, illustrating the main business activities and contributions to the market.

  • Canned tuna
  • Smoked salmon
  • Canned sardines
  • Cured herring
  • Canned anchovies
  • Smoked mackerel
  • Canned crab meat
  • Cured cod
  • Canned oysters
  • Smoked trout

History

A concise historical narrative of NAICS Code 311710-01 covering global milestones and recent developments within the United States.

  • The history of the Canned & Cured Fish & Seafoods (Manufacturing) industry dates back to the early 19th century when the French government offered a cash prize to anyone who could develop a reliable method of preserving food for its military. Nicolas Appert, a French chef, won the prize by developing a method of sealing food in glass jars and heating them to high temperatures. This method was later adapted for preserving fish and seafood, and by the mid-1800s, canned fish had become a popular food item in Europe and the United States. In the 20th century, advancements in technology and transportation made it easier to catch, process, and transport fish and seafood, leading to increased production and consumption of canned and cured fish and seafood products. In recent years, the industry has faced challenges such as overfishing, concerns about sustainability, and competition from other protein sources. In the United States, the Canned & Cured Fish & Seafoods (Manufacturing) industry has a long history dating back to the early 1800s when the first commercial canning factory was established in New York. The industry grew rapidly in the late 19th and early 20th centuries, driven by advances in canning technology and increased demand for canned fish and seafood products. During World War II, the industry played a critical role in feeding American troops and civilians, and production levels reached an all-time high. In the post-war years, the industry faced challenges such as declining demand, increased competition from other protein sources, and concerns about the safety and quality of canned fish and seafood products. In recent years, the industry has adapted to changing consumer preferences by introducing new products and packaging formats, and by emphasizing the health benefits of fish and seafood consumption.