Applies to shore or dock work only.

Code 2101 applies to employers engaged in fish curing.  There are three methods by which fish curing is completed – brining, smoking or the hot smoke process.  Fish may be scaled, gutted, cleaned, fileted, washed, and cured by smoking, dehydrating, salting or pickling.  The fish are packaged and prepared for shipping to customers’ locations.

This classification also applies to employers engaged in production of all types of pickled vegetables by washing, slicing, fermenting in barrels or vats until they are cured.  The product may be packed in glass jars and sealed or packed in cartons for shipment.