Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)

HS v2017 Code: 160413

About fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)

HS code 160413 covers a range of fish preparations, primarily focused on sardines, sardinella, and brisling or sprats. These small, oily fish are a significant part of the global seafood industry, providing a nutritious and affordable source of protein. The trade in these prepared fish products is an important economic activity, with international demand driven by their versatility in various cuisines and their relatively long shelf life compared to fresh fish.

Production process

The production of fish preparations under HS code 160413 typically involves a series of processing steps. The fish are first caught, cleaned, and sorted. They may then be canned, jarred, or packaged in oil, brine, or other preservatives to extend their shelf life. Some products may also undergo additional processing, such as smoking or flavoring, to create specialized offerings.

Production inputs

The main inputs required for the production of HS code 160413 fish preparations include the raw fish materials, such as sardines, sardinella, and brisling or sprats. Additionally, producers require various packaging materials, such as cans, jars, or pouches, as well as preservatives, oils, and other ingredients to prepare the final products. Specialized equipment for cleaning, processing, and packaging the fish is also a key input for this industry.

Production outputs

The primary outputs of HS code 160413 are the various prepared and preserved fish products, such as canned, jarred, or packaged sardines, sardinella, and brisling or sprats. These products are then consumed directly by households or used as inputs for other food industries, 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, and 160510 Crustaceans, prepared or preserved.

Revisions to 160413

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 160413. The most recent 1 version of this code (160413) is in the HS v2022 system:

This page shows a legacy version of code 160413 ( HS v2017).

Family tree for fish preparations; sardines, sardinella and brisling or sprats, 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/v2017/160413'>160413: Fish preparations; sardines, sardinella and brisling or sprats, 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/v2017/160412'>160412: Fish preparations; herrings, 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 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