HS Code for Preserved bonito

Preserved bonito is classified under HS code 1604.14. This code is part of Chapter 16, which covers preparations of meat and fish. Heading 1604 specifically applies to fish that has been prepared or preserved by processes such as cooking, salting in a way that goes beyond simple preservation, or packing in oil, vinegar, or other media. Subheading 1604.14 is designated for tunas, skipjack, and bonito (specifically the Sarda species). To fall under this specific subheading, the fish must be whole or in pieces, but not minced. Minced fish or fish pastes are relegated to subheading 1604.20. The classification is driven by the species of the fish and the state of the product. Because bonito is biologically related to tuna and skipjack, the Harmonized System groups them together for trade statistics and tariff application. This ensures consistency in how these similar scombroid fish are treated globally.

Products Included

• Canned bonito in vegetable oil
• Bonito fillets in brine
• Vacuum-packed preserved bonito
• Smoked bonito if further prepared
• Bonito chunks in tomato sauce
• Pickled bonito pieces

Common Misclassification

Preserved bonito is often misclassified under HS code 0302 or 0303, which are for fresh, chilled, or frozen fish. These codes do not apply once the fish has been cooked or preserved in oil. Additionally, it may be confused with 1604.20 if the bonito is finely minced or prepared as a spread.

FAQ

What is the HS code for preserved bonito?

The HS code for prepared or preserved bonito (whole or in pieces) is 1604.14.

Does this include canned tuna?

Yes, HS code 1604.14 covers tunas, skipjack, and bonito together as they are part of the same fish preparation category.