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Water: Seafood

Seafood Processing Effluent Guidelines

Salmon processing line Alaska

EPA promulgated the Seafood Processing effluent guidelines and standards (40 CFR Part 408) in 1974 and 1975. The regulation covers wastewater discharges from facilities that preserve and can seafood. The Seafood Processing effluent guidelines and standards are incorporated into NPDES permits.

What is Seafood Processing?

Seafood preserving and canning facilities receive raw or frozen seafood from harvesting operations (e.g. fishing, trapping, netting). The facilities prepare the seafood products by butchering and cleaning. Prior to packaging, the seafood may be preserved typically by curing, cooking , or freezing. Wastewater may be generated from each stage in the process.

You will need Adobe Reader to view some of the files on this page. See EPA's PDF page to learn more.

These activities are included within North American Industrial Classification System (NAICS) codes 311711, Seafood Canning, and 311712, Fresh and Frozen Seafood Processing. (Note: the NAICS group listing is provided as a guide and does not define the coverage of the Seafood Processing regulations. For precise definitions of coverage, see the applicability sections in 40 CFR Part 408.)

Facilities Covered

The Seafood Processing effluent guidelines apply to preserving and canning facilities in 33 subcategories:

  • Subpart A: Farm-Raised Catfish
  • Subpart B: Conventional Blue Crab
  • Subpart C: Mechanized Blue Crab
  • Subpart D: Non-Remote Alaskan Crab Meat
  • Subpart E: Remote Alaskan Crab Meat
  • Subpart F: Non-Remote Alaskan Whole Crab & Crab Section
  • Subpart G: Remote Alaskan Whole Crab & Crab Section
  • Subpart H: Dungeness & Tanner Crab in the Contiguous States
  • Subpart I: Non-Remote Alaskan Shrimp
  • Subpart J: Remote Alaskan Shrimp
  • Subpart K: Northern Shrimp in the Contiguous States
  • Subpart L: Southern Non-Breaded Shrimp in the Contiguous States
  • Subpart Y: Pacific Coast Hand-Shucked Oyster
  • Subpart Z: Atlantic & Gulf Coast Hand-Shucked Oyster
  • Subpart AA: Steamed & Canned Oyster
  • Subpart AB: Sardine
  • Subpart M: Breaded Shrimp in the Contiguous States
  • Subpart N: Tuna
  • Subpart O: Fish Meal
  • Subpart P: Alaskan Hand-Butchered Salmon
  • Subpart Q: Alaskan Mechanized Salmon
  • Subpart R: West Coast Hand-Butchered Salmon
  • Subpart S: West Coast Mechanized Salmon
  • Subpart T: Alaskan Bottom Fish
  • Subpart U: Non-Alaskan Conventional Bottom Fish
  • Subpart V: Non-Alaskan Mechanized Bottom Fish
  • Subpart W: Hand-Shucked Clam
  • Subpart X: Mechanized Clam
  • Subpart AC: Alaskan Scallop
  • Subpart AD: Non-Alaskan Scallop
  • Subpart AE: Alaskan Herring Fillet
  • Subpart AF: Non-Alaskan Herring Fillet
  • Subpart AG: Abalone

Current Activities

Rulemaking History

Additional Information

For additional information regarding Seafood Processing Effluent Guidelines, please contact Meghan Hessenauer, hessenauer.meghan@epa.gov or 202-566-1040.

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