Aquatic invertebrates; jellyfish, prepared or preserved

HS v2017 Code: 160563

About aquatic invertebrates; jellyfish, prepared or preserved

HS code 160563 covers the preparation and preservation of aquatic invertebrates, specifically jellyfish. This industry plays a vital role in the global seafood trade, meeting the growing demand for diverse and nutritious marine-based products. Jellyfish, in particular, are a delicacy in many Asian cuisines and have gained popularity worldwide for their unique texture and potential health benefits.

Production process

The production of preserved jellyfish typically involves a multi-step process. First, the raw jellyfish are harvested and cleaned to remove any impurities. They are then subjected to a series of treatments, which may include salting, drying, or pickling, to extend their shelf life and enhance their flavor and texture. Some manufacturers may also employ additional processing techniques, such as marinating or seasoning, to create specialized product varieties.

Production inputs

The primary inputs for the jellyfish preservation industry include the raw jellyfish, which are typically sourced from coastal regions with abundant jellyfish populations. Other key inputs include salt, vinegar, and various seasonings or marinades, depending on the desired final product. Specialized equipment, such as drying racks, pickling vats, and packaging machinery, are also essential for the efficient and consistent production of preserved jellyfish.

Production outputs

The main output of the HS code 160563 industry is preserved or prepared jellyfish, which can be consumed as a standalone snack or incorporated into a variety of dishes. These products may be exported to other countries, where they are used as ingredients in 160590 other prepared or preserved fish, crustaceans, molluscs and other aquatic invertebrates or 210390 other sauces and preparations for the food service and retail sectors.

Revisions to 160563

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 160563. The most recent 1 version of this code (160563) is in the HS v2022 system:

This page shows a legacy version of code 160563 ( HS v2017).

Older versions

Family tree for aquatic invertebrates; jellyfish, prepared or preserved

    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/v2017/1605'>1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved</a>"]
B --> C["<a href='/classifications/hs/v2017/160563'>160563: Aquatic invertebrates; jellyfish, prepared or preserved</a>"]

    B --> D["<a href='/classifications/hs/v2017/160510'>160510: Crustacean preparations; crab, prepared or preserved</a>"]
B --> E["<a href='/classifications/hs/v2017/160521'>160521: Crustacean preparations; shrimps and prawns, prepared or preserved, not in airtight containers</a>"]
B --> F["<a href='/classifications/hs/v2017/160529'>160529: Crustacean preparations; shrimps and prawns, prepared or preserved, in airtight containers</a>"]
B --> G["<a href='/classifications/hs/v2017/160530'>160530: Crustacean preparations; lobster, prepared or preserved</a>"]
B --> H["<a href='/classifications/hs/v2017/160540'>160540: Crustacean preparations; other than crab, shrimps, prawns, and lobsters, prepared or preserved</a>"]
B --> I["<a href='/classifications/hs/v2017/160551'>160551: Mollusc preparations; oysters, prepared or preserved</a>"]
B --> J["<a href='/classifications/hs/v2017/160552'>160552: Mollusc preparations; scallops, including queen scallops, prepared or preserved</a>"]
B --> K["<a href='/classifications/hs/v2017/160553'>160553: Mollusc preparations; mussels, prepared or preserved</a>"]
B --> L["<a href='/classifications/hs/v2017/160554'>160554: Mollusc preparations; cuttle fish and squid, prepared or preserved</a>"]
B --> M["<a href='/classifications/hs/v2017/160555'>160555: Mollusc preparations; octopus, prepared or preserved</a>"]
B --> N["<a href='/classifications/hs/v2017/160556'>160556: Mollusc preparations; clams, cockles and arkshells, prepared or preserved</a>"]
B --> O["<a href='/classifications/hs/v2017/160557'>160557: Mollusc preparations; abalone, prepared or preserved</a>"]
B --> P["<a href='/classifications/hs/v2017/160558'>160558: Mollusc preparations; snails, other than sea snails, prepared or preserved</a>"]
B --> Q["<a href='/classifications/hs/v2017/160559'>160559: Mollusc preparations; n.e.c. in item no. 1605.5, preparations such as pastes, sausages, prepared meals and the like</a>"]
B --> R["<a href='/classifications/hs/v2017/160561'>160561: Aquatic invertebrates; sea cucumbers, prepared or preserved</a>"]
B --> S["<a href='/classifications/hs/v2017/160562'>160562: Aquatic invertebrates; sea urchins, prepared or preserved</a>"]
B --> T["<a href='/classifications/hs/v2017/160569'>160569: Aquatic invertebrates; other than crustaceans, molluscs, sea cucumbers, sea urchins, and jellyfish, prepared or preserved</a>"]

    

    %% Color coordination by level

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    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 O level6
class P level6
class Q level6
class R level6
class S level6
class T 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