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

HS v2017 Code: 160416

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

HS code 160416 covers the preparation and preservation of anchovies, a small saltwater fish that is an important ingredient in many cuisines around the world. Anchovies are a highly versatile and nutritious seafood product, with a distinctive flavor that is widely used in sauces, dressings, and as a savory seasoning. The global anchovy industry plays a significant role in the broader food processing and international trade sectors, providing a valuable source of protein and contributing to food security in many regions.

Production process

The production of anchovy preparations under HS code 160416 typically involves a series of processing steps. Fresh anchovies are first cleaned, gutted, and washed. They may then be salted, cured, or marinated to enhance flavor and extend shelf life. Anchovies are often packed in oil or brine, or dried and packaged for distribution. Advanced processing techniques may also include filleting, chopping, or mixing anchovies with other ingredients to create specialized products.

Production inputs

The main inputs required for the anchovy processing industry covered by HS code 160416 include the raw anchovy catch, salt, oil or brine solutions, and packaging materials. Specialized equipment such as filleting machines, curing vats, and canning/jarring lines are also essential for efficient and high-quality production. The industry relies on a steady supply of fresh anchovies, which are typically sourced from 030389 Other fish, frozen, n.e.s. or 030239 Other fish, fresh or chilled, n.e.s. fisheries.

Production outputs

The primary outputs of the HS code 160416 industry are various anchovy-based preparations, such as canned, jarred, or pouched anchovies in oil or brine. These products are widely used as ingredients in 210390 Preparations for sauces and prepared sauces; mixed condiments and seasonings and 210410 Soups and broths and preparations therefor by both commercial and household consumers. Anchovy-based products may also be further processed into 160420 Fish, prepared or preserved, n.e.s. or 210390 Preparations for sauces and prepared sauces; mixed condiments and seasonings for use in a variety of food applications.

Revisions to 160416

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 160416. The most recent 1 version of this code (160416) is in the HS v2022 system:

This page shows a legacy version of code 160416 ( HS v2017).

Older versions

Family tree for fish preparations; anchovies, 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/v2017/160416'>160416: Fish preparations; anchovies, 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/v2017/160415'>160415: Fish preparations; mackerel, 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
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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