Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)

HS v2022 Code: 160411

About fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)

HS code 160411 covers the preparation and preservation of salmon, a highly valuable and widely consumed seafood product. Salmon is a nutritious and versatile fish that is in high demand globally, making this industry a significant contributor to the international trade and economy. The production and export of salmon-based products play a crucial role in the food processing and seafood industries, providing employment and revenue for many countries.

Production process

The production of salmon preparations under HS code 160411 typically involves several key steps. After the salmon is caught, it is cleaned, filleted, and may undergo various preservation methods such as canning, smoking, or freezing. The salmon is then packaged and prepared for distribution and sale, ensuring the product maintains its quality and freshness.

Production inputs

The main inputs required for the production of salmon preparations under HS code 160411 include fresh or frozen salmon, as well as packaging materials such as cans, jars, or vacuum-sealed bags. Specialized equipment, such as canning machines, smokers, and freezers, are also essential for the processing and preservation of the salmon. Additionally, labor, energy, and transportation resources are necessary to support the production and distribution of these salmon-based products.

Production outputs

The primary output of HS code 160411 is prepared or preserved salmon, which can be sold as whole fillets or in pieces, but not minced. These salmon products are often consumed as a protein-rich food item, either as a standalone dish or as an ingredient in various culinary applications. The outputs of this industry may be further processed or incorporated into other food products, such as 160420 (Fish preparations; fish, whole or in pieces (but not minced), prepared or preserved), 160430 Fish preparations; caviar and caviar substitutes prepared from fish eggs, or 160510 Crustaceans, prepared or preserved.

Revisions to 160411

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 160411. The most recent 1 version of this code (160411) is in the HS v2022 system (this version):

This page shows the most recent version of code 160411.

Family tree for fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)

    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>"]
B --> C["<a href='/classifications/hs/v2022/160411'>160411: Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)</a>"]

    B --> D["<a href='/classifications/hs/v2022/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> E["<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 --> F["<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 --> G["<a href='/classifications/hs/v2022/160415'>160415: Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> H["<a href='/classifications/hs/v2022/160416'>160416: Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> I["<a href='/classifications/hs/v2022/160417'>160417: Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> J["<a href='/classifications/hs/v2022/160418'>160418: Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> K["<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 --> L["<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 --> M["<a href='/classifications/hs/v2022/160431'>160431: Fish preparations; caviar</a>"]
B --> N["<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 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