HS Code 16.04 – Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs

HS code 1604 is a 4-digit heading in the Harmonized System that covers: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. Heading 1604 of the Harmonized System encompasses a wide array of fish products that have undergone preparation or preservation methods, extending beyond simple chilling or freezing. This classification is crucial for importers, exporters, and customs professionals dealing with processed seafood. It includes fish that is whole, in pieces, or minced, and has been prepared by various methods such as smoking, salting, drying, pickling, cooking, or canning in oil, brine, or sauces. Examples range from canned tuna, sardines, and mackerel to smoked salmon, anchovy fillets, and prepared fish roe. A significant inclusion within this heading is caviar and caviar substitutes, which are specifically prepared from fish eggs, highlighting their distinct value and processing. The scope of 1604 is defined by the transformation of raw fish into a shelf-stable or ready-to-eat product, distinguishing it clearly from fresh, chilled, or simply frozen fish classified under Chapter 03. This distinction is vital for accurate tariff application, adherence to food safety regulations, and compliance with sanitary and phytosanitary measures. For trade compliance, understanding the level of processing is paramount, as misclassification can lead to penalties, delays, or incorrect duty assessments. Historically, prepared fish has been a staple of international trade, facilitating food security and culinary exchange across continents. This heading relates to its parent Section IV, 'Prepared Foodstuffs; Beverages, Spirits and Vinegar; Tobacco and Manufactured Tobacco Substitutes,' by classifying fish products that are ready for consumption or further culinary use, thereby contributing to the broader category of processed foods.

Canned tuna in oil, smoked salmon fillets, anchovy paste, pickled herring, fish fingers (cooked/breaded), salmon caviar, lumpfish caviar, surimi-based crab sticks, fish balls (prepared), dried salted cod, sardines in tomato sauce, mackerel fillets in brine, sprats in oil, fish croquettes, fish pates, marinated eel, roe salads, fish sausages, tuna salads (prepared), cod roe paste, smoked trout.

A common mistake traders make is confusing products under 1604 with those in Chapter 03 ('Fish and crustaceans, molluscs and other aquatic invertebrates'). The key differentiator is the level of preparation or preservation: 1604 applies when fish has undergone processing beyond simple chilling or freezing, such as smoking, salting, cooking, or canning. For instance, frozen raw fish fillets belong to 0304, while cooked frozen fish fillets fall under 1604. Another error involves misclassifying highly processed fish products with minor fish content, which might belong to Chapter 21 ('Miscellaneous edible preparations') if the fish component is not the primary characteristic. Lastly, inedible fish products or waste are classified under Chapter 05, not 1604, which is strictly for human consumption.

In 2025, the top exporters of HS code 1604 in UN Comtrade data were China ($4.5B, 20% of world exports), Thailand ($3.2B) and Ecuador ($1.8B). World exports came to about $22.6B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 1604 in UN Comtrade data were the United States ($2.3B, 11% of world imports), Japan ($1.7B) and Italy ($1.6B). World imports came to about $21.0B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 1604 is a 4-digit heading under Chapter 16 of the Harmonized System. The first 2 digits (16) identify the chapter, and digits 3-4 (04) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.