HS Code for Canned fish

Canned fish products are classified under HS code 1604.19 because they represent fish that have been prepared or preserved beyond the basic processes of chilling, freezing, or simple salting found in Chapter 3. Heading 1604 specifically covers prepared or preserved fish, including caviar and caviar substitutes. Subheading 1604.19 is a residual category for fish that are prepared or preserved whole or in pieces, but not minced, and which are not specifically listed in other subheadings such as salmon (1604.11), herrings (1604.12), or tuna (1604.14). The canning process typically involves heat treatment (sterilization) and the addition of a packing medium like brine, oil, or sauce, which fundamentally changes the product's state from fresh or raw to a prepared food preparation. This classification is governed by Note 1 to Chapter 16, which excludes meat, meat offal, fish, crustaceans, molluscs, or other aquatic invertebrates prepared or preserved by the processes specified in Chapter 2 or 3. Since canning involves cooking or other preservation methods not mentioned in Chapter 3, it must be classified here. The "n.e.c." (not elsewhere classified) nature of 1604.19 makes it the catch-all for various species like mackerel, anchovies, or specialty whitefish when they are canned whole or in large chunks. Furthermore, the product must be in a state where it is no longer considered "fresh" or "frozen" in the sense of Chapter 3. The presence of additives such as vinegar, spices, or vegetable garnishes within the can further reinforces the classification under 1604.19. Importers must ensure that the fish is not minced, as minced fish preparations or pastes would instead fall under HS code 1604.20. The distinction is vital for accurate duty assessment and compliance with international trade regulations.

Products Included

• Canned mackerel fillets in olive oil
• Canned anchovies in brine
• Canned sardines (not specifically under 1604.13)
• Canned whitefish chunks
• Canned eel preparations

Common Misclassification

Canned fish is frequently misclassified under Chapter 3 codes, such as 0302 (fresh fish) or 0303 (frozen fish), especially if the importer assumes the biological species is the primary classification factor. However, the "prepared" nature of canned goods overrides the species-specific codes in Chapter 3. Another common error is using 1604.20, which is reserved for minced fish or fish pastes. If the fish in the can retains its structure as a whole fillet or piece, 1604.19 is the correct designation.

FAQ

What is the HS code for canned fish?

The HS code for canned fish (not elsewhere specified, whole or in pieces) is 1604.19.

Does this code include fish paste?

No, fish pastes and minced fish preparations are classified under HS code 1604.20.