SPANISH HOGFISH, COOKED
UNII N203YQV59P

Substance Identification & Data

This profile provides standardized clinical and technical data for Spanish Hogfish, Cooked, uniquely identified by the FDA Unique Ingredient Identifier (UNII) N203YQV59P.

Technical mappings include the Chemical Abstracts Service (CAS) Registry Number N/A and the RxNorm Concept ID (RxCUI) N/A. Explore the sections below for detailed nomenclature and a complete directory of NDC-listed products containing this ingredient.

FDA UNII Code

N203YQV59P

CAS Registry Number

N/A

RxNorm Concept ID

N/A

Detailed Substance Profile

Preferred Name

SPANISH HOGFISH, COOKED

Official standardized name for this substance within the FDA UNII nomenclature system.

Substance Type

structurallyDiverse

ISO 11238 classification category (e.g., Chemical, Polymer, Protein).

ITIS TSN

170484

Taxonomic Serial Number for species identified in the Integrated Taxonomic Information System.

NCBI Taxonomy

241269

Unique numeric identifier used to specify biological species in the NCBI database.

Synonyms and Nomenclature

This section provides a complete list of nomenclature and identifier mappings for Spanish Hogfish, Cooked. Identifiers are organized into official regulatory terms, commercial trade names, and technical systematic synonyms used to ensure accurate identification across clinical pharmaceutical databases, regulatory filings, and electronic health records.

Common Names & Synonyms

BODIANUS RUFUS FLESH, COOKED

BODIANUS RUFUS MUSCLE, COOKED

BODIANUS RUFUS, COOKED

LABRUS RUFUS FLESH, COOKED

SPANISH HOGFISH FLESH, COOKED

SPANISH HOGFISH, COOKED

External Clinical & Regulatory Resources

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