Raw Fish Portions NSN 8905-00-924-5399

Item Description

Uniformly shaped pieces cut from a frozen fish block prepared from the flesh of one species of fish.

NSN: 8905-00-924-5399

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Features and Characteristics

Food Type

Cod

Physical Form

Whole pieces

Food Quality

Us grade a

Cut Feature

Skinless or skin-on

Err Default

Err default

Weight/size/number

4 oz per portion

State Of Refrigeration

Frozen

Special Features

U.S. Standards for grades of frozen raw fish portions

Nondefinitive Specification/std Data

264 part and i or ii style and i or ii type and subpart c

FSC

8905 Fish Poultry Meat

NIIN

009245399

NSN

8905009245399

Manufacturer Part Numbers

Part numbers registered to this national stock number.

Part Number

Cage

Status

MSDS

Part Number:

CODE OF FEDERAL REGULATIONS 50

Cage Code:

63298

Status:

MSDS:

Foreign Trade & Schedule B

What is a Schedule B number? Find more information at help.cbp.gov

Schedule B Number: 1604204500
NAICS: 114111
SITC: 3716
Description: Fish sticks and similar products of minced fish, of any size or shape, if breaded, coated with batter or similarly prepared

Q & A

Frequently asked questions for NSN 8905-00-924-5399

What are the manufacturers of nsn 8905009245399?

United States Dept Of Agriculture (63298)

Does this nsn 8905009245399 have a shelf life?
No. This NSN does not have an applicable shelf life.

What is the formal definition of nsn 8905009245399
Uniformly shaped pieces cut from a frozen fish block prepared from the flesh of one species of fish.

Does nsn 8905009245399 contain any precious metals?
No precious metal content.

Does nsn 8905009245399 contain any hazardous materials?
No MSDS. No hazardous material.

What is the ESD classification of nsn 8905009245399?
No known electrostatic discharge.

Identification Group

Item Identification Guide (IIG) and Item Name Code (INC)

INC

FIIG

App. Key

Cond. Code

Status

INC:

42400

FIIG:

T113-G

App. Key:

Cond. Code:

Status:

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On Time Delivery
Certificate of Conformance
Quality Inspected Parts
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