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

HS v2017 Code: 160418

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

HS code 160418 covers the preparation and preservation of shark fins, a valuable and highly sought-after ingredient in various cuisines, particularly in Asian markets. This industry plays a significant role in the global seafood trade, catering to the growing demand for specialty marine products. The processing and trade of shark fins are closely regulated to ensure sustainability and compliance with environmental regulations.

Production process

The production of shark fin preparations typically involves a series of steps, including harvesting, cleaning, drying, and packaging. Shark fins are carefully removed from the shark's body, cleaned to remove any impurities, and then dried using traditional methods or modern dehydration techniques. The dried fins are often cut into smaller pieces or left whole, depending on the final product requirements.

Production inputs

The primary inputs for the shark fin processing industry include the raw shark fins, which are sourced from commercial fishing operations or specialized shark fin suppliers. Additionally, the industry requires specialized equipment for cleaning, drying, and packaging the fins, as well as labor for the various processing steps. Compliance with regulatory requirements, such as permits and certifications, is also a crucial input for this industry.

Production outputs

The main output of the shark fin processing industry is the prepared or preserved shark fins, which are then sold to various end-users, such as restaurants, food manufacturers, and wholesalers. These shark fin products are often used in traditional Asian dishes, such as shark fin soup, or incorporated into other seafood-based preparations. The shark fin industry is closely linked to the broader 030599 Fish, crustaceans, molluscs and other aquatic invertebrates industry, as shark fins are considered a specialized marine product.

Revisions to 160418

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 160418. The most recent 1 version of this code (160418) is in the HS v2022 system:

This page shows a legacy version of code 160418 ( HS v2017).

Older versions

Family tree for fish preparations; shark fins, 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/v2017/160418'>160418: Fish preparations; shark fins, 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/v2017/160417'>160417: Fish preparations; eels, 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