Fish preparations; caviar

HS v2022 Code: 160431

About fish preparations; caviar

HS code 160431 covers a range of fish preparations, including caviar, which is a highly valued and sought-after delicacy. This industry plays a significant role in the global food trade, providing a source of nutrition and culinary enjoyment for consumers worldwide. As a specialized sector within the broader seafood industry, the production and export of fish preparations and caviar contribute to the economic activities of many countries.

Production process

The production of fish preparations and caviar involves several key steps. For fish preparations, the process typically includes cleaning, filleting, and preserving the fish using various methods such as canning, smoking, or pickling. Caviar production, on the other hand, involves the careful extraction and processing of fish roe, often from sturgeon or other high-quality fish species. The roe is then salted and packaged to preserve its unique flavor and texture.

Production inputs

The production of fish preparations and caviar requires a range of inputs, including high-quality raw fish, specialized equipment for processing and packaging, and skilled labor. Depending on the specific product, additional inputs such as salt, spices, and preservatives may be necessary. The availability and quality of these inputs can significantly impact the final product's characteristics and market competitiveness.

Production outputs

The main outputs of HS code 160431 are various types of fish preparations, including canned, smoked, or pickled fish, as well as caviar. These products are often consumed as delicacies, appetizers, or ingredients in a wide range of culinary applications. The outputs of this industry may be further processed or incorporated into other food products, such as 160420 Fish, prepared or preserved, 160510 Crustaceans, prepared or preserved, or 200210 Tomatoes, prepared or preserved.

Revisions to 160431

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 160431. The most recent 1 version of this code (160431) is in the HS v2022 system (this version):

This page shows the most recent version of code 160431.

Older versions

Family tree for fish preparations; caviar

    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/v2022/160431'>160431: Fish preparations; caviar</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/v2022/160419'>160419: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604</a>"]
B --> M["<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 --> 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