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

HS v2022 Code: 160412

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

HS code 160412 covers the preparation and preservation of herrings, a highly important commercial fish species. Herrings are a staple food in many coastal regions and play a significant role in the global seafood trade. This industry is crucial for providing a reliable and affordable source of protein, contributing to food security and supporting the livelihoods of fishing communities worldwide.

Production process

The production of herrings under HS code 160412 typically involves a series of processing steps. Freshly caught herrings are first cleaned, scaled, and sometimes filleted. They are then subjected to various preservation methods, such as canning, smoking, or pickling, to extend their shelf life. The specific techniques used can vary depending on the desired final product, local traditions, and market preferences.

Production inputs

The main inputs required for the production of herrings under HS code 160412 include the raw fish material, which is sourced from commercial fishing operations. Additionally, the industry relies on various packaging materials, such as cans, jars, or pouches, as well as preservatives, spices, and other ingredients used in the preparation and flavoring of the final products. Specialized processing equipment, such as canning lines, smokers, and pickling tanks, are also essential for this industry.

Production outputs

The primary outputs of the industry covered by HS code 160412 are various prepared and preserved herrings, including canned, smoked, or pickled products. These herrings can be consumed directly as a food item or used as an ingredient in other dishes, 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 160412

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 160412. The most recent 1 version of this code (160412) is in the HS v2022 system (this version):

This page shows the most recent version of code 160412.

Family tree for fish preparations; herrings, 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/v2022/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]

    B --> D["<a href='/classifications/hs/v2022/160411'>160411: Fish preparations; salmon, 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

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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 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