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

HS v2022 Code: 160417

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

HS code 160417 covers a range of prepared or preserved fish products, with a particular focus on eels. This industry plays a significant role in the global seafood trade, providing consumers with convenient and shelf-stable fish-based products. As a key component of many national and international food supply chains, the 160417 industry contributes to food security and economic development across various regions.

Production process

The production of goods under HS code 160417 typically involves a series of processing steps. This may include cleaning, filleting, and portioning the fish, followed by cooking, canning, or other preservation methods. Depending on the specific product, techniques such as smoking, pickling, or the addition of sauces or seasonings may also be employed to enhance flavor and extend shelf life.

Production inputs

The main inputs required for the 160417 industry include raw fish, particularly eels, as well as various packaging materials, such as cans, jars, or pouches. Depending on the production process, additional ingredients like oils, spices, or sauces may also be necessary. Specialized equipment, such as fish processing machinery and canning/bottling lines, are also crucial for the efficient and high-quality production of these fish preparations.

Production outputs

The primary outputs of the 160417 industry are a diverse range of prepared or preserved fish products, including canned, jarred, or packaged eel-based items. These products may be consumed directly by end-users or serve as inputs for other food industries, such as 160420 (Fish preparations; fish, prepared or preserved, whole or in pieces (but not minced)) or 160430 Fish preparations; caviar and caviar substitutes prepared from fish eggs. The versatility of these fish preparations allows them to be incorporated into a wide variety of dishes and culinary applications.

Revisions to 160417

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 160417. The most recent 1 version of this code (160417) is in the HS v2022 system (this version):

This page shows the most recent version of code 160417.

Family tree for fish preparations; eels, 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/v2022/160417'>160417: Fish preparations; eels, 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/v2022/160416'>160416: Fish preparations; anchovies, 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