HS Code for Pickled herring

Pickled herring is classified under HS code 1604.12. This classification falls within Chapter 16, which covers preparations of meat, fish, crustaceans, molluscs, or other aquatic invertebrates. Heading 1604 specifically addresses prepared or preserved fish. The classification of herring under 1604.12 is based on the fact that the fish has undergone a preservation process beyond simple chilling, freezing, or salting. Pickling involves treating the fish with vinegar, salt, and often sugar or spices, which changes the chemical nature of the flesh. According to the Chapter 3 notes, fish that has been prepared or preserved by processes not provided for in heading 0302 to 0305 (such as pickling in vinegar) must be classified in heading 1604. Subheading 1604.12 is the specific destination for herring prepared in this manner, provided it is whole or in pieces but not minced.

Products Included

• Rollmops (herring fillets wrapped around pickles)
• Bismarck herring in vinegar brine
• Soused herring (if prepared with vinegar)
• Herring fillets in wine or cream sauce (containing vinegar)
• Pickled herring tidbits

Common Misclassification

Pickled herring is frequently misclassified under heading 0305, which covers salted or brined fish. However, 0305 is only for fish preserved simply by salt or in a plain salt brine. Once vinegar or acetic acid is added to the preservation liquid, the product moves to 1604.12. Another misclassification occurs with 1604.20, which is for "other prepared or preserved fish." This code should only be used if the herring is minced or made into a paste; if the herring remains in recognizable pieces or fillets, 1604.12 is the correct, more specific code.

FAQ

What is the HS code for Pickled herring?

The standard HS code for pickled herring (whole or in pieces) is 1604.12.

Is fermented herring (Surströmming) classified here?

No, fermented herring is typically classified under 1604.20 or 0305 depending on the specific processing method and regional customs rulings, as it differs significantly from standard vinegar-pickled herring.