HS Code for Canned eels

Canned eels are classified under HS code 1604.17. This classification is specific to fish preparations where the fish is an eel. Heading 1604 covers fish that have been prepared or preserved in ways not covered by Chapter 03. For eels, this often includes being smoked, fried, or stewed before being placed in an airtight container with oil, jelly, or sauce. The subheading 1604.17 applies to eels that are whole or in pieces but not minced. The distinction between Chapter 03 and Chapter 16 is primarily based on the degree of processing. If the eel is merely frozen or salted, it remains in Chapter 03. However, the canning process, which involves heat sterilization and often the addition of flavoring agents or preservatives, necessitates classification in 1604.17. This code is used internationally to ensure uniform tariff application for one of the most common forms of preserved eel, particularly in European and Asian markets where canned eel is a staple product.

Products Included

• Smoked eel in vegetable oil (canned)
• Jellied eels in hermetic containers
• Eel fillets in kabayaki sauce (canned)
• Fried eel pieces in brine
• Eel chunks in tomato or spiced sauce

Common Misclassification

Canned eels are sometimes misclassified under 0301.92 (live eels) or 0304.99 (frozen fillets). Another error involves misclassifying eel preparations as 1604.20 if the eel is significantly broken down, though 1604.17 is the correct code for whole or sliced pieces. Smoked eel that is not in an airtight container might also be confused with 0305.44, which covers smoked eels specifically.

FAQ

What is the HS code for canned eels?

The HS code for prepared or preserved eels, whole or in pieces, is 1604.17.

Does this code include elvers (baby eels)?

If elvers are prepared or preserved in cans, they fall under 1604.17. If they are live, fresh, or chilled, they are classified under 0301.92.