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

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

The specific certifications, permits, licenses, and regulatory compliance requirements within the United States for this industry.

• Hazard Analysis and Critical Control Points (HACCP): HACCP is a food safety management system that is required for all seafood processing facilities in the US. It identifies potential hazards and implements controls to prevent them. The US Food and Drug Administration (FDA) provides guidance on HACCP implementation for seafood processors.
• National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program: This program provides inspection and grading services for seafood products to ensure compliance with US regulations and standards. It also offers voluntary certification programs for seafood processors, including the Hazard Analysis and Critical Control Point-Based Quality Management Program (HACCP-QMP) and the Quality Certification Program (QCP).
• US Department Of Agriculture (USDA) Food Safety and Inspection Service (FSIS) Inspection: FSIS inspects canned seafood products to ensure compliance with federal regulations and standards. It also provides guidance on labeling requirements for canned seafood products.
• Safe Quality Food (SQF) Certification: SQF is a food safety management system that is recognized by the Global Food Safety Initiative (GFSI). It provides a framework for implementing and maintaining food safety and quality management systems. The SQF certification is recognized by retailers and food service providers worldwide.
• Marine Stewardship Council (MSC) Certification: MSC is an international non-profit organization that sets standards for sustainable fishing and seafood traceability. Its certification program ensures that seafood products come from sustainable fisheries and can be traced back to their source. The MSC certification is recognized by retailers and consumers worldwide.

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.

The anticipated future trajectory of the NAICS 311710-01 industry in the USA, offering insights into potential trends, innovations, and challenges expected to shape its landscape.

• Growth Prediction: Stable

  The canned and cured fish and seafoods manufacturing industry in the USA is expected to experience steady growth in the coming years. The increasing demand for seafood products, particularly canned and cured fish, is driven by the growing awareness of the health benefits of seafood consumption. Additionally, the industry is expected to benefit from the rising popularity of ready-to-eat meals and the convenience they offer. However, the industry may face challenges such as rising raw material costs, increasing competition, and changing consumer preferences. Overall, the industry is expected to continue to grow, albeit at a moderate pace, in the coming years.

Recent groundbreaking advancements and milestones in the Canned & Cured Fish & Seafoods (Manufacturing) industry, reflecting notable innovations that have reshaped its landscape.

• Sustainable Packaging: Many companies in the canned and cured fish and seafoods manufacturing industry are adopting sustainable packaging solutions to reduce their environmental impact. This includes using biodegradable materials and reducing the amount of plastic used in packaging.
• New Product Launches: Companies in the industry are constantly innovating and launching new products to meet changing consumer preferences. For example, some companies are introducing new flavors and varieties of canned and cured fish to appeal to a wider range of consumers.
• Automation: The industry is increasingly adopting automation technologies to improve efficiency and reduce costs. This includes using robotics and artificial intelligence to streamline production processes.
• Traceability: With increasing concerns about food safety and sustainability, many companies in the industry are implementing traceability systems to track their products from the source to the consumer. This helps to ensure that products are safe, sustainable, and of high quality.
• Partnerships and Collaborations: Many companies in the industry are forming partnerships and collaborations with other companies and organizations to improve their products and processes. For example, some companies are partnering with sustainable fishing organizations to ensure that their products are sustainably sourced.