HS Code for Canned salmon

Canned salmon is classified under HS code 1604.11. This classification is part of Chapter 16, which deals with preparations of meat, fish, or crustaceans. Heading 1604 specifically covers "Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs." Subheading 1604.11 is dedicated to salmon that is prepared or preserved, provided it is "whole or in pieces, but not minced." The canning process involves cleaning the fish, cutting it into steaks or fillets, and then sealing it in cans with oil, brine, or its own juices before undergoing heat sterilization. This process ensures the fish is cooked and preserved for long-term storage. According to the Chapter 16 notes, the fish must be prepared or preserved by processes not covered in Chapter 3 (which covers fresh, chilled, or frozen fish). The retention of the muscular structure of the fish is the key requirement for classification in the 1604.1x series.

Products Included

• Canned pink salmon fillets
• Canned sockeye (red) salmon chunks
• Canned Atlantic salmon in oil
• Canned coho salmon in brine

Common Misclassification

Canned salmon is frequently misclassified under 0302 or 0303, which are for fresh or frozen salmon. However, the canning and cooking process mandates a move to Chapter 16. Another common error is using 1604.20, which is for "other" prepared fish, including minced fish or fish pastes. If the salmon is finely ground or homogenized into a spread, it must be classified under 1604.20 rather than 1604.11. Additionally, smoked salmon that is not canned may fall under 0305, depending on the extent of the processing.

FAQ

What is the HS code for canned salmon?

The international HS code for canned salmon (whole or in pieces) is 1604.11.

Does this code include salmon skin or bones?

Yes, if the skin and bones are part of the prepared pieces of salmon within the can, the product remains under 1604.11.