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

HS v2017 Code: 160412

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

HS code 160412 covers the preparation and preservation of herrings, a vital component of the global seafood industry. Herrings are a widely consumed and economically significant fish species, with a long history of commercial harvesting and processing. This code encompasses a range of processed herring products, from whole preserved herrings to herring fillets and other prepared forms, catering to diverse consumer preferences and culinary applications across international markets.

Production process

The production of herring preparations under HS code 160412 typically involves a series of processing steps. Harvested herrings are first cleaned, scaled, and may be filleted or left whole. They are then subjected to various preservation methods, such as canning, smoking, pickling, or marinating, to extend their shelf life and enhance their flavor profiles. Advanced processing techniques, including the use of specialized equipment and quality control measures, ensure the consistent production of high-quality herring products.

Production inputs

The main inputs required for the production of herring preparations under HS code 160412 include the raw herrings themselves, which are sourced from commercial fishing operations or aquaculture facilities. Additional inputs may include various preservatives, seasonings, and packaging materials, as well as specialized processing equipment and facilities. The availability of high-quality herrings and efficient supply chain logistics are crucial to the success of this industry.

Production outputs

The primary outputs of the industry covered by HS code 160412 are a diverse range of prepared and preserved herring products, including canned, smoked, pickled, and marinated herrings, as well as herring fillets and other value-added items. These herring preparations are widely consumed as food products, both domestically and internationally, and may serve as inputs for other related industries, such as 160420 (Fish preparations; herrings, prepared or preserved, not whole or in pieces (but not minced)) and 160430 Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, which utilize herrings and other small pelagic fish species.

Revisions to 160412

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 160412. The most recent 1 version of this code (160412) is in the HS v2022 system:

This page shows a legacy version of code 160412 ( HS v2017).

Older versions

Family tree for fish preparations; herrings, 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/v2017/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]

    B --> D["<a href='/classifications/hs/v2017/160411'>160411: Fish preparations; salmon, 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>"]

    

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    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