Fish preparations; caviar

HS v2017 Code: 160431

About fish preparations; caviar

HS code 160431 covers a range of fish preparations, including caviar, which is a highly prized delicacy. This industry plays a significant role in the global food trade, providing a valuable source of protein and specialty food items. Caviar, in particular, is a luxury product that is in high demand worldwide, making it an important contributor to the international economy.

Production process

The production of fish preparations under HS code 160431 typically involves several key steps. For caviar, the process begins with the harvesting of sturgeon roe, which is then carefully cleaned, salted, and processed to preserve the delicate flavor and texture. Other fish preparations may involve canning, smoking, or other preservation methods to extend the shelf life of the final product.

Production inputs

The main inputs required for the production of fish preparations and caviar under HS code 160431 include the raw fish or seafood, such as sturgeon, as well as specialized equipment for processing and packaging. Saltwater, brine, and other preservatives are also essential inputs. Additionally, the industry relies on a skilled workforce to handle the delicate processing and ensure the quality of the final products.

Production outputs

The primary outputs of the industry covered by HS code 160431 are various fish preparations, including caviar, canned fish, smoked fish, and other specialty seafood products. These outputs are often consumed by 160510 Fish, dried, salted or in brine; smoked fish, 160300 Caviar and caviar substitutes prepared from fish eggs, and 160420 Fish, prepared or preserved; except whole or in pieces, among other related industries.

Revisions to 160431

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 160431. The most recent 1 version of this code (160431) is in the HS v2022 system:

This page shows a legacy version of code 160431 ( HS v2017).

Newer versions
Older versions

Family tree for fish preparations; caviar

    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/v2017/160431'>160431: Fish preparations; caviar</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/v2017/160419'>160419: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604</a>"]
B --> M["<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 --> 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