HS Code for Minced fish

Minced fish is classified under HS code 1604.20. Chapter 16 covers preparations of meat, fish, or of crustaceans, molluscs, or other aquatic invertebrates. Heading 1604 is for prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. Subheading 1604.20 covers "other" prepared or preserved fish, which includes fish that has been minced or finely chopped and then processed. The distinction between Chapter 3 (fresh, chilled, or frozen fish) and Chapter 16 (prepared fish) is crucial. Once fish has been minced and subjected to processing that goes beyond the simple preservation methods allowed in Chapter 3 (such as freezing or salting), it must be classified in Chapter 16. This includes products like surimi, fish pastes, or minced fish that has been heat-treated or mixed with other ingredients like starch, sugar, or spices to create a prepared food product.

Products Included

• Surimi (fish paste)
• Minced fish meat, cooked or preserved
• Fish balls and fish cakes
• Prepared fish sausages
• Homogenized fish preparations

Common Misclassification

The primary confusion occurs with HS code 0304.99, which covers "other" fish meat (whether or not minced), frozen. The difference is the level of preparation. If the minced fish is raw and merely frozen without further processing or additives, it stays in Chapter 3. However, if it has been prepared (e.g., cooked, seasoned, or mixed with binders like flour), it moves to 1604.20. Additionally, 1604.19 is sometimes used, but that code is for fish that is "whole or in pieces," whereas 1604.20 specifically captures the minced, homogenized, or finely divided form of fish preparations.

FAQ

What is the HS code for Minced fish?

The HS code for prepared or preserved minced fish is 1604.20.

Is frozen raw minced fish under this code?

No, raw minced fish that is only frozen and contains no other ingredients is typically classified under heading 0304.