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

HS v2017 Code: 160415

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

HS code 160415 covers the preparation and preservation of mackerel, a highly versatile and nutritious fish species found in many regions around the world. Mackerel is a popular ingredient in various cuisines, and its global trade plays a significant role in the international food and seafood industry. This code encompasses a wide range of mackerel-based products, from canned and jarred mackerel to smoked and pickled varieties, catering to diverse consumer preferences and culinary applications.

Production process

The production of mackerel preparations under HS code 160415 typically involves a series of processing steps. After the mackerel is caught, it is cleaned, filleted, and may undergo additional processing such as smoking, canning, or pickling. Canning involves sealing the mackerel in airtight containers, often with added oils, sauces, or seasonings, to ensure long-term shelf stability. Smoking imparts a distinctive flavor and texture to the mackerel, while pickling utilizes vinegar or brine to preserve the fish.

Production inputs

The main inputs required for the production of mackerel preparations under HS code 160415 include the raw mackerel fish, which is the primary ingredient. Additional inputs may include packaging materials such as cans, jars, or pouches, as well as various oils, sauces, and seasonings used for flavoring and preservation. Specialized equipment, such as canning machines, smokers, and pickling tanks, are also essential for the efficient and consistent production of these mackerel-based products.

Production outputs

The main outputs of the industry covered by HS code 160415 are a diverse range of mackerel-based preparations, including canned, jarred, smoked, and pickled mackerel. These products are widely consumed as a source of protein and essential nutrients, and they are often used as ingredients in various 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; crab.

Revisions to 160415

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 160415. The most recent 1 version of this code (160415) is in the HS v2022 system:

This page shows a legacy version of code 160415 ( HS v2017).

Older versions

Family tree for fish preparations; mackerel, 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/v2017/160415'>160415: Fish preparations; mackerel, 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/v2017/160414'>160414: Fish preparations; tunas, skipjack and Atlantic bonito (sarda spp.), 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 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