Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)

HS v2017 Code: 160411

About fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)

HS code 160411 covers the preparation and preservation of salmon, a highly valuable and widely consumed seafood product. The salmon industry is a significant contributor to the global food supply, providing a nutritious source of protein, omega-3 fatty acids, and other essential nutrients. This industry plays a crucial role in international trade, with salmon products being exported and imported across various regions, contributing to the broader economy.

Production process

The production of salmon preparations under HS code 160411 typically involves several key steps. First, the salmon is caught, either through commercial fishing or aquaculture. The fish is then cleaned, filleted, and prepared for further processing. Depending on the specific product, the salmon may be canned, smoked, or otherwise preserved using various techniques such as salting, drying, or pickling. The final products are then packaged and distributed for consumption.

Production inputs

The main inputs required for the production of salmon preparations under HS code 160411 include the raw salmon, as well as various packaging materials, such as cans, jars, or pouches. Additionally, the industry may rely on specialized equipment and machinery for processing, preserving, and packaging the salmon products. Depending on the production methods, other inputs such as salt, spices, or smoking materials may also be required.

Production outputs

The primary outputs of the industry covered by HS code 160411 are various types of prepared or preserved salmon products, including canned salmon, smoked salmon, and other salmon-based preparations. These products are often consumed directly by households or used as ingredients in other food products, such as 160420 (Fish preparations; fish, whole or in pieces (but not minced), prepared or preserved), 160430 Fish preparations; caviar and caviar substitutes prepared from fish eggs, or 160510 Crustaceans, prepared or preserved.

Revisions to 160411

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 160411. The most recent 1 version of this code (160411) is in the HS v2022 system:

This page shows a legacy version of code 160411 ( HS v2017).

Older versions

Family tree for fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)

    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>"]
B --> C["<a href='/classifications/hs/v2017/160411'>160411: Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)</a>"]

    B --> D["<a href='/classifications/hs/v2017/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> E["<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 --> F["<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 --> G["<a href='/classifications/hs/v2017/160415'>160415: Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> H["<a href='/classifications/hs/v2017/160416'>160416: Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> I["<a href='/classifications/hs/v2017/160417'>160417: Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> J["<a href='/classifications/hs/v2017/160418'>160418: Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> K["<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 --> L["<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 --> M["<a href='/classifications/hs/v2017/160431'>160431: Fish preparations; caviar</a>"]
B --> N["<a href='/classifications/hs/v2017/160432'>160432: Fish preparations; caviar substitutes, prepared from fish eggs</a>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    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 level6
class D level6
class E level6
class F level6
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 C 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 C highlight