Businesses involved in the processing of fish and fish products prepare raw fish and seafood for sale to retailers, caterers, manufacturers and consumers. Work can include receiving and inspecting catches, sorting by species and size, washing, scaling, gutting, filleting, skinning, trimming and portioning. Some processors also handle shellfish and other seafood, removing shells or separating edible parts, and may package fresh products for chilled distribution. Further processing can include freezing, smoking, salting, curing, drying, pickling, cooking or canning. Products may range from whole or portioned fish and smoked fillets to canned seafood, fish cakes, coated products, ready meals and ingredients for other foods. Businesses may provide cutting, packing, labelling and cold-storage services, with methods and product ranges depending on the species and intended use.