HS Code for Canned anchovies

Canned anchovies fall under HS code 1604.16. This classification is determined by the fact that the product is a fish preparation. Heading 1604 applies to prepared or preserved fish, including caviar and caviar substitutes. Subheading 1604.16 specifically identifies anchovies that are prepared or preserved, whole or in pieces, but not minced. The not minced distinction is crucial; if the anchovies were ground into a paste, they would be classified under 1604.20. Canned anchovies are typically gutted, headed, and then preserved in oil, salt, or brine within a sealed container. This level of processing exceeds the simple preservation methods like drying or salting without further preparation found in Chapter 03. The Harmonized System requires that fish prepared in airtight containers for immediate consumption or long-term storage be placed in Chapter 16. The classification remains 1604.16 regardless of whether the anchovies are packed in olive oil, sunflower oil, or a salt-heavy brine, as long as the fish remains whole or in recognizable pieces.

Products Included

• Anchovy fillets in olive oil
• Salt-cured anchovies in cans
• Whole anchovies in brine or vinegar
• Anchovies with capers or herbs in oil
• Rolled anchovy fillets in hermetic packaging

Common Misclassification

Canned anchovies are often misclassified under 0305.63, which covers anchovies that are salted but not in airtight containers for retail sale. Additionally, anchovy paste is frequently incorrectly assigned to 1604.16, whereas it should be under 1604.20 because it is a homogenized fish preparation. Importers also sometimes confuse them with fresh anchovies under 0302.43 or frozen anchovies under 0303.89.

FAQ

What is the HS code for canned anchovies?

The HS code for canned anchovies, whole or in pieces, is 1604.16.

Does this code include anchovy-flavored sauces?

No, anchovy-based sauces like Worcestershire or Asian fish sauces are typically classified under heading 2103 as sauces and preparations therefor.