Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs

HS v2017 Code: 1604

Chapter	Heading	Sub-heading
16	04	n/a

Code	1604
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	16

Ancestor Codes: Meat, fish or crustaceans, molluscs or other aquatic invertebrates; preparations thereof

This Code: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs

Child Codes: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604; Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced); Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced); Fish preparations; caviar; Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced); Fish preparations; caviar substitutes, prepared from fish eggs; Fish preparations; tunas, skipjack and Atlantic bonito (sarda spp.), prepared or preserved, whole or in pieces (but not minced); Fish preparations; fish minced or in forms n.e.c. in heading no. 1604, prepared or preserved; Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced); Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced); Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced); Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)

Sibling Codes (Nearest 4): Sausages and similar products of meat, meat offal or blood; food preparations based on these products; Prepared or preserved meat, meat offal or blood; Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates; Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved

About prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs

HS code 1604 covers a diverse range of prepared or preserved fish products, as well as caviar and caviar substitutes made from fish eggs. This industry plays a crucial role in the global food supply chain, providing a convenient and shelf-stable source of seafood to consumers around the world. The products under this code are widely consumed and traded, making it an important sector within the broader food processing and international trade industries.

Production process

The production of goods under HS code 1604 typically involves a range of processing techniques, such as canning, bottling, smoking, salting, or drying. These methods help to extend the shelf life of the fish and fish eggs, while also enhancing their flavor and texture. The specific techniques used will depend on the type of product being manufactured, with canned tuna, smoked salmon, and jarred caviar all requiring distinct production processes.

Production inputs

The main inputs required for the production of HS code 1604 goods include raw fish and fish eggs, as well as various preservatives, seasonings, and packaging materials. Manufacturers may source their raw materials from 0302 Fish, fresh or chilled or 0303 Fish, frozen suppliers, depending on the specific product. Specialized equipment, such as canning lines, smokehouses, and bottling machinery, are also essential for the efficient production of these goods.

Production outputs

The primary outputs of the HS code 1604 industry are a wide range of prepared or preserved fish products, as well as caviar and caviar substitutes. These goods are often consumed directly by households, but they may also be used as inputs for other food manufacturing industries, such as 1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved or 1902 (Pasta, whether or not cooked or stuffed (with meat or other substances); couscous, whether or not prepared).

Family tree for prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs

    graph LR
    A["<a href='/classifications/hs/v2017/16'>16: Meat, fish or crustaceans, molluscs or other aquatic invertebrates; preparations thereof</a>"]
A --> B["<a href='/classifications/hs/v2017/1604'>1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs</a>"]

    A --> C["<a href='/classifications/hs/v2017/1601'>1601: Sausages and similar products of meat, meat offal or blood; food preparations based on these products</a>"]
A --> D["<a href='/classifications/hs/v2017/1602'>1602: Prepared or preserved meat, meat offal or blood</a>"]
A --> E["<a href='/classifications/hs/v2017/1603'>1603: Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates</a>"]
A --> F["<a href='/classifications/hs/v2017/1605'>1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved</a>"]

    B --> G["<a href='/classifications/hs/v2017/160411'>160411: Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> H["<a href='/classifications/hs/v2017/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> I["<a href='/classifications/hs/v2017/160413'>160413: Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> J["<a href='/classifications/hs/v2017/160414'>160414: Fish preparations; tunas, skipjack and Atlantic bonito (sarda spp.), prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> K["<a href='/classifications/hs/v2017/160415'>160415: Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> L["<a href='/classifications/hs/v2017/160416'>160416: Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> M["<a href='/classifications/hs/v2017/160417'>160417: Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> N["<a href='/classifications/hs/v2017/160418'>160418: Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> O["<a href='/classifications/hs/v2017/160419'>160419: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604</a>"]
B --> P["<a href='/classifications/hs/v2017/160420'>160420: Fish preparations; fish minced or in forms n.e.c. in heading no. 1604, prepared or preserved</a>"]
B --> Q["<a href='/classifications/hs/v2017/160431'>160431: Fish preparations; caviar</a>"]
B --> R["<a href='/classifications/hs/v2017/160432'>160432: Fish preparations; caviar substitutes, prepared from fish eggs</a>"]


    %% Color coordination by level

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    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level2
class B level4
class C level4
class D level4
class E level4
class F level4
class G level6
class H level6
class I level6
class J level6
class K level6
class L level6
class M level6
class N level6
class O level6
class P level6
class Q level6
class R level6

  class B highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class B highlight