Fish preparations; tunas, skipjack tuna and bonito (Sarda spp.), prepared or preserved, whole or in pieces (but not minced)

HS v2022 Code: 160414

About fish preparations; tunas, skipjack tuna and bonito (sarda spp.), prepared or preserved, whole or in pieces (but not minced)

HS code 160414 covers the preparation and preservation of tunas, skipjack tuna, and bonito fish. This industry plays a vital role in the global seafood trade, providing a shelf-stable and convenient source of protein for consumers around the world. As a key component of the broader 1604 Fish, crustaceans, molluscs, aquatic invertebrates preparations industry, the 160414 category represents a significant portion of international trade in processed fish products.

Production process

The main production techniques for HS 160414 items involve cleaning, cooking, and canning or jarring the whole or chunked fish. After being caught, the fish are typically cleaned, trimmed, and cooked, often by steaming or baking. They are then packed into cans or jars, along with a cooking liquid such as oil or brine, to create the final preserved product.

Production inputs

The primary inputs for this industry are the raw tuna, skipjack, and bonito fish. Specialized equipment such as fish cleaning machinery, cooking vessels, and canning/jarring lines are also essential. Additionally, the industry requires packaging materials like cans, jars, and labels, as well as various food-grade oils, brines, and other preservatives.

Production outputs

The main outputs of HS 160414 are canned or jarred tuna, skipjack, and bonito fish products. These are often consumed as a convenient protein source, either on their own or as an ingredient in other dishes. The outputs of this industry may be further processed or incorporated into other 1604 Fish, crustaceans, molluscs, aquatic invertebrates preparations products, such as fish salads, sandwiches, or casseroles.

Revisions to 160414

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 160414. The most recent 1 version of this code (160414) is in the HS v2022 system (this version):

This page shows the most recent version of code 160414.

Family tree for fish preparations; tunas, skipjack tuna and bonito (sarda spp.), 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/v2022/160414'>160414: Fish preparations; tunas, skipjack tuna and bonito (Sarda spp.), 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/v2022/160412'>160412: Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> F["<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 --> 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