Fish preparations; caviar substitutes, prepared from fish eggs

HS v2017 Code: 160432

About fish preparations; caviar substitutes, prepared from fish eggs

HS code 160432 covers a range of fish-based preparations, including caviar substitutes made from fish eggs. This industry plays a vital role in the global food supply chain, providing affordable and accessible seafood products to consumers worldwide. As an important component of the broader food processing sector, the fish preparations industry contributes significantly to international trade and economic development.

Production process

The production of fish preparations and caviar substitutes typically involves a series of processing steps. This may include cleaning and sorting the raw fish eggs, followed by various preservation and flavoring techniques such as salting, smoking, or canning. Specialized equipment like egg separators, brining tanks, and packaging machinery are often utilized to ensure consistent quality and efficient output.

Production inputs

The main inputs required for the 160432 Fish preparations; caviar substitutes, prepared from fish eggs industry include raw fish eggs, salt, spices, and other food-grade additives. Depending on the specific product, additional ingredients like oil, vinegar, or preservatives may also be used. Specialized processing equipment and packaging materials are essential for transforming the raw materials into the final consumer-ready products.

Production outputs

The 160432 Fish preparations; caviar substitutes, prepared from fish eggs industry produces a diverse range of outputs, including canned, jarred, or pouched fish roe products, as well as other fish-based spreads and dips. These outputs are often consumed as appetizers, toppings, or ingredients in various culinary applications. The industry's products may be further processed or incorporated into other food items, such as 160520 Fish, prepared or preserved, n.e.c. in item no. 1605 or 210420 Condiments and seasonings, mixed, expanding their reach across the broader food and beverage sector.

Revisions to 160432

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 160432. The most recent 1 version of this code (160432) is in the HS v2022 system:

This page shows a legacy version of code 160432 ( HS v2017).

Older versions

Family tree for fish preparations; caviar substitutes, prepared from fish eggs

    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/v2017/160432'>160432: Fish preparations; caviar substitutes, prepared from fish eggs</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/v2017/160431'>160431: Fish preparations; caviar</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