About HS Code 160419
HS code 160419 is a broad 'basket' category for prepared or preserved fish, whole or in pieces, that are not specifically covered by other subheadings within 1604 (e.g., not anchovies, eels, shark fins, or minced fish). This code encompasses a vast array of products, reflecting diverse culinary traditions and preservation techniques globally. Major importers include countries with high seafood consumption and those lacking sufficient domestic processing capacity, such as the United States, Japan, and various European nations. Exporters are typically countries with strong fishing industries and advanced processing facilities, like Thailand, China, and Spain. Key considerations for this trade include the variety of fish species involved (tuna, salmon, mackerel, sardines, herring), the different preservation methods (canning, smoking, marinating, brining), and the importance of labeling and food safety standards. This category represents a significant portion of the global processed seafood market, catering to convenience and long shelf-life demands.
Products Under This Code
Canned tuna in oil, smoked salmon fillets, pickled herring, canned sardines in tomato sauce, marinated mackerel, preserved codfish, smoked trout fillets
Real World Examples
Bumble Bee Canned Tuna, John West Sardines, King Oscar Sardines, Princes Mackerel Fillets, Chicken of the Sea Tuna, Vita Classic Smoked Salmon
Common Misclassification
This general code is often confused with more specific prepared fish codes like 1604.16 (anchovies) or 1604.17 (eels), or with minced fish preparations (1604.20). It must also be distinguished from fresh or frozen fish (Chapter 03).
Products Classified Under 1604.19
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
The United States, Japan, and Germany are major importers, with Thailand, China, and Spain being leading exporters.
Frequently Asked Questions
What is HS code 160419?
HS code 160419 covers: Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604. HS code 160419 is a broad 'basket' category for prepared or preserved fish, whole or in pieces, that are not specifically covered by other subheadings within 1604 (e.g., not anchovies, eels, shark fins, or minced fish). This code encompasses a vast array of products, reflecting diverse culinary traditions and preservation techniques globally. Major importers include countries with high seafood consumption and those lacking sufficient domestic processing capacity, such as the United States, Japan, and various European nations. Exporters are typically countries with strong fishing industries and advanced processing facilities, like Thailand, China, and Spain. Key considerations for this trade include the variety of fish species involved (tuna, salmon, mackerel, sardines, herring), the different preservation methods (canning, smoking, marinating, brining), and the importance of labeling and food safety standards. This category represents a significant portion of the global processed seafood market, catering to convenience and long shelf-life demands.
What products fall under HS code 160419?
Canned tuna in oil, smoked salmon fillets, pickled herring, canned sardines in tomato sauce, marinated mackerel, preserved codfish, smoked trout fillets
What are common misclassifications for HS code 160419?
This general code is often confused with more specific prepared fish codes like 1604.16 (anchovies) or 1604.17 (eels), or with minced fish preparations (1604.20). It must also be distinguished from fresh or frozen fish (Chapter 03).
How is HS code 160419 structured?
HS code 160419 is a 6-digit subheading under the Harmonized System. The first 2 digits (16) identify the chapter, digits 3-4 (04) identify the heading, and digits 5-6 (19) specify the subheading. This code is standardized globally by the World Customs Organization.