HS Code for Prepared fish

Prepared fish products that are whole or in pieces, but not minced, are classified under HS code 160419. This code falls within Chapter 16, which covers preparations of meat, fish, crustaceans, molluscs, or other aquatic invertebrates. Classification under 160419 is appropriate when the fish has undergone processing beyond basic chilling, freezing, or simple salting. This includes cooking, steaming, grilling, frying, or preserving in oil, vinegar, or marinades. The sub-heading 160419 is a residual category for fish species not specifically named in other sub-headings of 1604, such as salmon, herring, sardines, or tuna. The essential requirement for this code is that the fish remains in identifiable pieces or whole forms rather than being reduced to a paste or mince.

Products Included

• Cooked fish fillets in vacuum packaging
• Fish preserved in marinade or brine (other than specified species)
• Breaded or battered fish portions (not minced)
• Fried or grilled fish ready-meals
• Canned fish pieces in oil (excluding tuna, sardines, and salmon)

Common Misclassification

The most common misclassification occurs between 160419 and Chapter 03 (specifically 0304). Chapter 03 is reserved for fish that is fresh, chilled, or frozen but otherwise unprocessed. If the fish has been cooked or prepared with sauces, it must move to 1604. Another common error is using 160420, which is reserved for minced fish or fish sausages. If the product retains the anatomical structure of a fillet or piece, 160419 is the correct designation.

FAQ

What is the HS code for prepared fish?

The HS code for prepared or preserved fish (whole or in pieces, not elsewhere specified) is 160419.

Is frozen raw fish classified here?

No, raw frozen fish is classified under Chapter 03. HS code 160419 is only for fish that has been prepared, cooked, or preserved beyond the scope of Chapter 03.