*贸易项目状态代码（TradeItemConditionCode）
代码表：
| 代码值 | 代码名称 | 代码值定义 | ||
| 英文 | 中文 | 英文 | 中文 | |
| BMS | Below Minimum Conservation Reference Size | All fish smaller than the minimum conservation reference size | ||
| CBF | Cod butterfly Escalado | Headed with skin on, spine on, tail on | ||
| CLA | Claws | Claws only | ||
| CUT_FOR_SALE | Cut For Sale | Identifies food (e.g. meat, cold cut, cheese) or non-food product (e.g. chain, textile) that have been already cut, sliced or chopped for sale by the time they reach the retailer. Example: loin or chuck transported as steaks into the shop where these are sold as products. | ||
| DWT | ICCAT code | Gilled, gutted, part of head off, fins off | ||
| FIL | Filleted | Headed, gutted, tail off, bones off. Each fish originates two fillets not joined by any part | ||
| FIS | Filleted and Skinned Fillets | Filleted, skin off. Each fish originates two Fillets not joined by any part | ||
| FSB | Filleted with Skin and Bones | Filleted with skin and bones on | ||
| FSP | Filleted Skinned with Pinbone On | Filleted with skin removed and pin bone on | ||
| GHT | Gutted Headed and Tailed | Guts and head removed and tail off | ||
| GUG | Gutted and Gilled | Guts and gills removed | ||
| GUH | Gutted and Headed | Guts and head removed | ||
| GUL | Gutted Liver In | Gutted without removing liver parts | ||
| GUS | Gutted Headed and Skinned | Guts and head removed and skin off | ||
| GUT | Gutted | All guts removed | ||
| HEA | Headed | Heads off | ||
| JAP | Japanese Cut | Transversal cut removing all parts from head to belly | ||
| JAT | Tailed Japanese Cut | Japanese cut with tail removed | ||
| LAP | Lappen | Double fillet, headed, skin, tails and fins on | ||
| LVR | Liver | Liver | ||
| LVR_C | Liver-C | Liver - collective presentation | ||
| OTH | Other | Any other presentation | ||
| ROE | Roe (s) | Roe(s) | ||
| ROE_C | Roe (s) - C | Roe(s) - Collective presentation | ||
| SAD | Headed with Skin On, Spine On, Tail On and Salted Dry | Headed with skin on, spine on, tail on and salted dry | ||
| SAL | Headed with Skin On, Spine On, Tail On and Salted | Headed with skin on, spine on, tail on and salted | ||
| SGH | Salted, Gutted and Headed | Guts and head removed and salted | ||
| SGT | Salted Gutted | Gutted and salted | ||
| SKI | Skinned | Skin off | ||
| SUR | Surimi | Surimi | ||
| TAL | Tail | Tails only | ||
| TLD | Tailed | Tail off | ||
| TNG | Tongue | Tongue | ||
| TNG_C | Tongue - Collective Presentation | Tongue - collective presentation | ||
| TO_BE_CUT_FOR_SALE | To Be Cut For Sale | Identifies a food (e.g. meat, cold cut, cheese) or non-food product (e.g. chain textile) identified to be cut, sliced or chopped before selling to the final consumer. Example: a carcass side of a pig would be chopped into steaks and other cuts of pork at the meat department of the shop and sold as separate products. | ||
| TO_BE_PORTIONED | To Be Portioned | For bulk items, in order to sell the item to consumer portions must be taken from bulk and created to meet consumer buying habits | ||
| TUB | Tube Only | Tube only (Squid) | ||
| WHL | Whole | No processing | ||
| WNG | Wings | Wings only | ||
附件列表
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