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

HS v2017 Code: 160417

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

HS code 160417 covers a range of fish preparations, specifically eels that have been prepared or preserved, either whole or in pieces (excluding minced). This industry plays a significant role in the global food supply chain, providing a valuable source of protein and nutrients. As consumer demand for convenient and shelf-stable seafood products continues to grow, the importance of this industry within the broader economy is expected to remain strong.

Production process

The production of fish preparations under HS code 160417 typically involves a series of processing steps. Eels are first caught, cleaned, and prepared for preservation. They may be cooked, smoked, or canned to extend their shelf life. Specialized equipment and techniques are used to ensure the final product meets food safety and quality standards.

Production inputs

The main inputs required for the production of HS code 160417 products include live or fresh eels, as well as various preservatives, seasonings, and packaging materials. Specialized machinery and equipment, such as canning lines, smokers, and sterilization units, are also essential for the manufacturing process. Additionally, skilled labor and transportation infrastructure are necessary to support the efficient production and distribution of these fish preparations.

Production outputs

The primary outputs of the industry covered by HS code 160417 are various types of prepared or preserved eel products, including canned, smoked, or otherwise processed eels. These outputs may be consumed directly by end-users or serve as inputs for other food manufacturing industries, such as 160420 (Fish preparations; fish, whole or in pieces (but not minced), prepared or preserved) or 160430 Fish preparations; caviar and caviar substitutes prepared from fish eggs.

Revisions to 160417

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 160417. The most recent 1 version of this code (160417) is in the HS v2022 system:

This page shows a legacy version of code 160417 ( HS v2017).

Older versions

Family tree for fish preparations; eels, 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/v2017/160417'>160417: Fish preparations; eels, 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/v2017/160416'>160416: Fish preparations; anchovies, 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>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    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