Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604

HS v2022 Code: 160419

About fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604

HS code 160419 covers a wide range of fish preparations, including various types of preserved, prepared, or packaged fish products. This industry plays a crucial role in the global food supply chain, providing consumers with convenient and shelf-stable seafood options. The production and trade of these fish preparations are important economic activities, contributing to the livelihoods of fishermen, processors, and exporters worldwide.

Production process

The main production techniques for HS code 160419 involve various methods of preserving and preparing whole or pieces of fish, excluding minced fish. This can include canning, smoking, salting, drying, or other processing techniques to extend the shelf life and maintain the quality of the fish. The specific methods used may vary depending on the type of fish and the desired final product.

Production inputs

The key inputs required for the production of HS code 160419 items include raw fish, which can be sourced from both wild-caught and farmed sources. Additionally, various preservatives, seasonings, and packaging materials are necessary to ensure the safety, quality, and marketability of the final products. Specialized equipment, such as canning machines, smokers, and drying facilities, are also important inputs for this industry.

Production outputs

The main outputs of the HS code 160419 industry are a diverse range of preserved, prepared, or packaged fish products, including canned fish, smoked fish, salted fish, and other fish preparations. These outputs are often consumed by 160300 Caviar and caviar substitutes prepared from fish eggs and 160410 Fish, prepared or preserved; whole or in pieces, but not minced, as well as by individual consumers seeking convenient and shelf-stable seafood options.

Revisions to 160419

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 160419. The most recent 1 version of this code (160419) is in the HS v2022 system (this version):

This page shows the most recent version of code 160419.

Family tree for fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604

    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/v2022/160419'>160419: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604</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/v2022/160417'>160417: Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)</a>"]
B --> K["<a href='/classifications/hs/v2022/160418'>160418: Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)</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