HS Code for Canned herring

Canned herring is classified under HS code 1604.12 as it is a fish preparation where the fish is prepared or preserved, whole or in pieces, but not minced. Chapter 16 of the Harmonized System is dedicated to preparations of meat, fish, or crustaceans. Heading 1604 specifically covers fish that has been prepared or preserved by processes not covered in Chapter 03, such as cooking, smoking, or preserving in oil, vinegar, or marinades. The sub-heading 1604.12 is specifically reserved for the species Clupea harengus and Clupea pallasii. The canning process involves heat sterilization (appertization), which ensures the product is shelf-stable, a key characteristic of preparations in this category. The classification remains 1604.12 regardless of whether the herring is packed in oil, tomato sauce, or its own juice, provided the fish remains in identifiable pieces or whole fillets rather than being ground into a paste.

Products Included

• Herring fillets in vegetable oil
• Herring in tomato or mustard sauce
• Kippered herring (canned)
• Canned Bismarck herring
• Rolmops in jars or cans (if not in vinegar)

Common Misclassification

A common misclassification occurs with HS code 0302.41 or 0303.51, which are for fresh or frozen herring. Importers may mistakenly use these codes if they do not account for the thermal processing and preservation methods used in canning. Additionally, if the herring is finely minced or made into a spread, it must be classified under 1604.20 (other prepared or preserved fish) rather than 1604.12. If the herring is preserved specifically in vinegar or acetic acid, some jurisdictions may look toward Chapter 20, though 1604 generally takes precedence for fish preparations.

FAQ

What is the HS code for canned herring?

The HS code for canned herring, whole or in pieces, is 1604.12.

What if the herring is canned as a paste?

If the herring is minced, ground, or prepared as a paste or spread, it should be classified under HS code 1604.20.