Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
HS v2022 Code: 1604
About prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
HS code 1604 covers a diverse range of prepared or preserved fish products, as well as caviar and caviar substitutes made from fish eggs. This industry plays a vital role in the global food supply, providing a convenient and shelf-stable source of seafood for consumers around the world. The products under this code are widely traded internationally, contributing significantly to the import/export economy.
Production process
The production of goods under HS code 1604 typically involves a range of processing techniques, such as canning, jarring, smoking, salting, and drying. These methods help to extend the shelf life of the fish and fish eggs, while preserving their flavor and nutritional properties. The specific techniques used can vary depending on the type of product, with more delicate items like caviar requiring specialized handling and preparation.
Production inputs
The main inputs required for the production of HS code 1604 goods include raw fish and fish eggs, as well as various preservatives, seasonings, and packaging materials. Manufacturers may source their raw materials from 0302 Fish, fresh or chilled or 0303 Fish, frozen suppliers, depending on the specific product being made. Specialized equipment, such as canning machinery and smoking chambers, are also essential for the efficient and consistent production of these goods.
Production outputs
The outputs of the HS code 1604 industry include a wide range of prepared and preserved fish products, such as canned tuna, sardines, and salmon, as well as caviar and caviar substitutes. These products are often consumed directly by households, but they may also be used as inputs for other food manufacturing industries, such as 1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved and 1902 Pasta, whether or not cooked or stuffed.
Family tree for prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
graph LR
A["<a href='/classifications/hs/v2022/16'>16: Meat, fish, crustaceans, molluscs or other aquatic invertebrates, or insects; preparations thereof</a>"]
A --> B["<a href='/classifications/hs/v2022/1604'>1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs</a>"]
A --> C["<a href='/classifications/hs/v2022/1601'>1601: Sausages and similar products, of meat, meat offal, blood or insects; food preparations based on these products</a>"]
A --> D["<a href='/classifications/hs/v2022/1602'>1602: Prepared or preserved meat, meat offal, blood or insects</a>"]
A --> E["<a href='/classifications/hs/v2022/1603'>1603: Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates</a>"]
A --> F["<a href='/classifications/hs/v2022/1605'>1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved</a>"]
B --> G["<a href='/classifications/hs/v2022/160411'>160411: Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> H["<a href='/classifications/hs/v2022/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> I["<a href='/classifications/hs/v2022/160413'>160413: Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> J["<a href='/classifications/hs/v2022/160414'>160414: Fish preparations; tunas, skipjack tuna and bonito (Sarda spp.), prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> K["<a href='/classifications/hs/v2022/160415'>160415: Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> L["<a href='/classifications/hs/v2022/160416'>160416: Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> M["<a href='/classifications/hs/v2022/160417'>160417: Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> N["<a href='/classifications/hs/v2022/160418'>160418: Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> O["<a href='/classifications/hs/v2022/160419'>160419: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604</a>"]
B --> P["<a href='/classifications/hs/v2022/160420'>160420: Fish preparations; fish minced or in forms n.e.c. in heading no. 1604, prepared or preserved</a>"]
B --> Q["<a href='/classifications/hs/v2022/160431'>160431: Fish preparations; caviar</a>"]
B --> R["<a href='/classifications/hs/v2022/160432'>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 level4
class D level4
class E level4
class F level4
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 B 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 B highlight