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

HS v2022 Code: 160416

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

HS code 160416 covers the preparation and preservation of anchovies, a small saltwater fish that is a staple ingredient in many cuisines around the world. Anchovies are a highly versatile and economically important seafood product, with a wide range of applications in the food industry. This code plays a crucial role in the global trade of preserved fish products, contributing to food security and the livelihoods of fishing communities worldwide.

Production process

The production of anchovy preparations under HS code 160416 typically involves a series of processing steps. Freshly caught anchovies are first cleaned, gutted, and washed. They are then salted and cured, often using traditional methods that have been passed down for generations. The salted anchovies may be packed in oil, brine, or other preservatives to extend their shelf life. In some cases, the anchovies may be filleted, chopped, or otherwise processed before being packaged for distribution.

Production inputs

The main inputs required for the production of anchovy preparations under HS code 160416 include fresh anchovies, salt, and various packaging materials such as jars, cans, or pouches. Specialized equipment like salting tanks, curing chambers, and packaging machinery may also be necessary. Additionally, the industry relies on a robust supply chain of fishing vessels, transportation infrastructure, and distribution networks to ensure the timely delivery of raw materials and finished products.

Production outputs

The primary output of HS code 160416 is preserved or prepared anchovy products, which can be sold as whole, filleted, or chopped anchovies. These products are widely used as ingredients in a variety of food items, including pizzas, salads, pasta dishes, and various sauces and condiments. The output of this industry may also be consumed by other HS codes, such as 210390 Sauces and preparations; mixed condiments and mixed seasonings, 210410 Soups and broths and preparations therefor, and 210500 Ice cream and other edible ice, where anchovies are used as a flavoring or seasoning component.

Revisions to 160416

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 160416. The most recent 1 version of this code (160416) is in the HS v2022 system (this version):

This page shows the most recent version of code 160416.

Family tree for fish preparations; anchovies, 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/v2022/160416'>160416: Fish preparations; anchovies, 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/v2022/160415'>160415: Fish preparations; mackerel, 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