TONG LAM SENG KEE

This sub-class includes: - canning of seafood; processing, curing and/or preserving of seafood by methods other than canning. It also includes the activities of vessels engaged only in the processing and/or preserving of fish. Units in this sub-class are primarily engaged in: - production of: - fish, crustacean and/or mollusc products: cooked fish, fish fillets, roes, caviar, caviar substitutes, etc. - fishmeal for human consumption or animal feed - meals and/or solubles from fish and/or other aquatic animals unfit for human consumption - preparation and/or preservation of fish, crustaceans and molluscs: freezing, gutting, cutting, deep-freezing, drying, smoking, salting, immersing in brine, canning, etc. - processing of seaweed - preparation and/or preservation of fish, crustaceans and/or molluscs through canning