Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604

HS v2017 Code: 160419

About fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604

HS code 160419 covers a wide range of fish preparations, including various types of preserved, canned, or otherwise prepared fish products. This industry plays a crucial role in the global food supply chain, providing a convenient and shelf-stable source of protein and nutrients. The fish preparations industry is closely linked to the broader seafood and fishing sectors, and its outputs are consumed by a diverse range of industries, from food service to retail.

Production process

The production of fish preparations under HS code 160419 typically involves a series of processing steps, including cleaning, filleting, cooking, canning, or other preservation methods. Depending on the specific product, fish may be cooked, smoked, or otherwise treated to extend its shelf life and enhance its flavor. Canning is a common technique, where the prepared fish is sealed in airtight containers to prevent spoilage.

Production inputs

The main inputs for the fish preparations industry under HS code 160419 include raw fish, which can be sourced from both wild-caught and farmed sources. Other key inputs include various preservatives, seasonings, and packaging materials, such as cans, jars, or pouches. Specialized equipment, such as fish processing machinery and canning lines, are also essential for the production of these products.

Production outputs

The primary outputs of the fish preparations industry under HS code 160419 are a wide range of canned, jarred, or otherwise packaged fish products, including tuna, salmon, sardines, and other seafood varieties. These products are often consumed as a convenient source of protein and are used in a variety of food applications, including 160300 Caviar and caviar substitutes, 160410 Fish, prepared or preserved, and 160420 Fish, whole or in pieces, but not minced.

Revisions to 160419

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 160419. The most recent 1 version of this code (160419) is in the HS v2022 system:

This page shows a legacy version of code 160419 ( HS v2017).

Older versions

Family tree for fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604

    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/v2017/160419'>160419: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604</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/v2017/160418'>160418: Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)</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