Fish preparations; tunas, skipjack and Atlantic bonito (sarda spp.), prepared or preserved, whole or in pieces (but not minced)

HS v2017 Code: 160414

About fish preparations; tunas, skipjack and atlantic bonito (sarda spp.), prepared or preserved, whole or in pieces (but not minced)

HS code 160414 covers the preparation and preservation of tunas, skipjack, and Atlantic bonito fish. This industry plays a significant role in the global seafood trade, providing a valuable source of protein and meeting the growing demand for canned and packaged fish products. As an important component of the broader 030000 Fish and crustaceans, molluscs and other aquatic invertebrates industry, the 160414 segment contributes to food security and international commerce.

Production process

The production of fish preparations under HS code 160414 typically involves several key steps. First, the raw tuna, skipjack, or Atlantic bonito fish are caught, cleaned, and prepared for processing. They may be cooked, canned, or packaged in various ways to preserve their quality and extend their shelf life. Common preservation methods include canning, smoking, drying, or the use of brine or oil solutions.

Production inputs

The main inputs required for the 160414 industry include the raw tuna, skipjack, and Atlantic bonito fish, as well as packaging materials such as cans, jars, or pouches. Specialized equipment for cleaning, cooking, and canning the fish is also necessary. Additionally, the industry relies on a skilled workforce to handle the various processing steps and ensure product quality and safety.

Production outputs

The primary outputs of the 160414 industry are canned, jarred, or packaged tuna, skipjack, and Atlantic bonito fish products. These prepared fish items are then consumed directly by households or used as inputs for other food manufacturing industries, such as 160420 (Fish preparations; fish, whole or in pieces (but not minced), prepared or preserved) and 160430 Fish preparations; caviar and caviar substitutes prepared from fish eggs.

Revisions to 160414

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 160414. The most recent 1 version of this code (160414) is in the HS v2022 system:

This page shows a legacy version of code 160414 ( HS v2017).

Family tree for fish preparations; tunas, skipjack and atlantic bonito (sarda spp.), 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/v2017/160414'>160414: Fish preparations; tunas, skipjack and Atlantic bonito (sarda spp.), 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/v2017/160413'>160413: Fish preparations; sardines, sardinella and brisling or sprats, 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