HS Code for Mollusc paste

Mollusc paste is classified under HS code 1605.59, which pertains to prepared or preserved molluscs not elsewhere specified. Chapter 16 of the Harmonized System covers preparations of meat, fish, crustaceans, molluscs, or other aquatic invertebrates. Specifically, heading 1605 is reserved for crustaceans, molluscs, and other aquatic invertebrates that have been prepared or preserved by processes beyond those allowed in Chapter 03. Since a paste involves significant processing—such as grinding, seasoning, and cooking—it moves from the raw category of Chapter 03 into the prepared category of Chapter 16. Subheading 1605.59 acts as a residual category for various molluscs like clams, cockles, and snails that are presented in a prepared form such as a paste, sausage, or meal, provided they are not specifically listed in other subheadings like 1605.51 (oysters) or 1605.54 (cuttlefish and squid).

Products Included

• Clam paste and spreads
• Mussel paste
• Snail (escargot) paste
• Scallop-based prepared spreads
• Cockle paste
• Mixed mollusc pastes used as food ingredients

Common Misclassification

Mollusc paste is frequently misclassified under HS code 0307, which covers molluscs that are fresh, chilled, frozen, dried, salted, or in brine. However, once the mollusc is ground into a paste or cooked with other ingredients, it must be classified in Chapter 16. Another common error is using HS code 2103 for sauces and preparations. While a mollusc-flavored sauce might fall under 2103, a product consisting primarily of mollusc meat processed into a paste remains in 1605.59.

FAQ

What is the HS code for mollusc paste?

The HS code for mollusc paste is 1605.59, covering prepared or preserved molluscs not specified in other subheadings.

Does this code include squid or octopus paste?

No, squid and cuttlefish preparations are classified under 1605.54, and octopus preparations fall under 1605.55. Only molluscs not listed in 1605.51 through 1605.58 fall under 1605.59.