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

HS v2022 Code: 160415

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

HS code 160415 covers the preparation and preservation of mackerel, a highly versatile and nutritious fish species found in many regions around the world. Mackerel is a popular ingredient in various cuisines, and its global trade plays a significant role in the international food and seafood industry. This code encompasses a wide range of mackerel-based products, from canned and jarred mackerel to other prepared or preserved forms, catering to the diverse preferences and culinary needs of consumers globally.

Production process

The production of mackerel preparations under HS code 160415 typically involves a series of steps, including cleaning, filleting, and cooking the fish. Depending on the final product, the mackerel may be canned, jarred, or otherwise preserved using various methods such as smoking, salting, or marinating. These techniques help to extend the shelf life of the mackerel while retaining its flavor and nutritional properties.

Production inputs

The main inputs required for the production of mackerel preparations under HS code 160415 include the raw mackerel fish, as well as various packaging materials such as cans, jars, or pouches. Depending on the specific product, additional ingredients like oil, spices, or sauces may also be used. The production process may also require specialized equipment, such as filleting machines, canning or jarring lines, and storage facilities to ensure the quality and safety of the final products.

Production outputs

The primary output of HS code 160415 is a range of prepared or preserved mackerel products, including canned, jarred, or otherwise packaged mackerel. These mackerel preparations can be consumed directly as a food item or used as an ingredient in various dishes. The outputs of this industry may be consumed by 160300 Fish, crustaceans, molluscs, aquatic invertebrates preparations, 190220 Pasta, cooked or stuffed, and 210390 Sauces and preparations, among other related food and beverage industries.

Revisions to 160415

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 160415. The most recent 1 version of this code (160415) is in the HS v2022 system (this version):

This page shows the most recent version of code 160415.

Family tree for fish preparations; mackerel, 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/v2022/160415'>160415: Fish preparations; mackerel, 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/v2022/160414'>160414: Fish preparations; tunas, skipjack tuna and bonito (Sarda spp.), 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