HS Code for Fish paste

Fish paste is classified under HS code 1604.20 because it represents a product that has undergone significant processing beyond the simple chilling, freezing, or drying permitted in Chapter 3. According to the General Rules of Interpretation (GRI) and the Chapter Notes for Chapter 16, this heading covers fish that has been prepared or preserved in ways such as boiling, steaming, grilling, or frying, or prepared as pastes. Fish paste typically consists of finely minced fish flesh that has been seasoned and often heat-treated to achieve a spreadable consistency. The classification specifically falls under 1604.20, which covers 'other prepared or preserved fish' in minced or paste form, provided it is not specifically mentioned in other subheadings of 1604. This classification is determined by the degree of processing; once the fish is no longer recognizable as a fillet or a whole fish and has been transformed into a homogeneous mass with added ingredients like salt, spices, or binders, it must be moved from Chapter 3 to Chapter 16. The essential character of the product is a prepared foodstuff, which is the primary criterion for its placement in this specific category of the Harmonized System.

Products Included

• Anchovy paste in tubes or jars
• Salmon spread or paste
• Tuna paste for sandwiches
• Surimi-based fish pastes
• Seasoned minced fish preparations
• Boiled fish pastes used in Asian cuisine

Common Misclassification

Fish paste is frequently misclassified under HS code 0304, which covers fish fillets and other fish meat (whether or not minced), fresh, chilled, or frozen. The distinction lies in the preparation; if the minced fish is raw and lacks added seasonings or preservatives beyond simple freezing, it remains in 0304. Another common error is using HS code 2103 for fish sauces. While some pastes are used as condiments, 2103 is reserved for sauces and preparations thereof, whereas 1604.20 specifically addresses products where fish is the primary ingredient by weight and character.

FAQ

What is the HS code for fish paste?

The HS code for fish paste is 1604.20, which covers other prepared or preserved fish, including minced fish and pastes.

Does this code include fish sauce?

No, fish sauce is generally classified under HS code 2103.90 as a sauce or condiment, as it is a liquid extract rather than a solid or semi-solid paste.