| CXS 3-1981 | Standard for Canned Salmon | CCFFP | 2013 | |
| CXS 36-1981 | Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated | CCFFP | 2017 | |
| CXS 37-1991 | Standard for Canned Shrimps or Prawns | CCFFP | 2018 | |
| CXS 90-1981 | Standard for Canned Crab Meat | CCFFP | 2018 | |
| CXS 92-1981 | Standard for Quick Frozen Shrimps or Prawns | CCFFP | 2017 | |
| CXS 95-1981 | Standard for Quick Frozen Lobsters | CCFFP | 2017 | |
| CXS 119-1981 | Standard for Canned Finfish | CCFFP | 2018 | |
| CXS 165-1989 | Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh | CCFFP | 2017 | |
| CXS 166-1989 | Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter | CCFFP | 2017 | |
| CXS 167-1989 | Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes | CCFFP | 2018 | |
| CXS 189-1993 | Standard for Dried Shark Fins | CCFFP | 1993 | |
| CXS 190-1995 | Standard for Quick Frozen Fish Fillets | CCFFP | 2017 | |
| CXS 191-1995 | Standard for Quick Frozen Raw Squid | CCFFP | 1995 | |
| CXS 236-2003 | Standard for Boiled Dried Salted Anchovies | CCFFP | 2003 | |
| CXS 244-2004 | Standard for Salted Atlantic Herring and Salted Sprat | CCFFP | 2018 | |
| CXC 52-2003 | Code of Practice for Fish and Fishery Products | CCFFP | 2019 | |
| CXG 31-1999 | Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories | CCFFP | 1999 | |
| CXS 222-2001 | Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish | CCFFP | 2018 | |
| CXG 48-2004 | Model Certificate for Fish and Fishery Products | CCFFP | 2004 | |
| CXS 311-2013 | Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish | CCFFP | 2018 | |
| CXS 312-2013 | Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further Processing | CCFFP | 2016 | |
| CXS 291-2010 | Standard for Sturgeon Caviar | CCFFP | 2018 | |
| CXS 302-2011 | Standard for Fish Sauce | CCFFP | 2018 | |
| CXS 70-1981 | Standard for Canned Tuna and Bonito | CCFFP | 2018 | |
| CXS 94-1981 | Standard for Canned Sardines and Sardine-Type Products | CCFFP | 2018 | |
| CXS 292-2008 | Standard for Live and Raw Bivalve Molluscs | CCFFP | 2015 | |
| CXS 315-2014 | Standard for Fresh and Quick Frozen Raw Scallop Products | CCFFP | 2017 | |
