HS Code for Preserved mackerel

Preserved mackerel is classified under HS code 1604.15. This classification follows the structure of Chapter 16 for fish preparations. Heading 1604 is used for fish that has been prepared or preserved in a manner that excludes it from Chapter 3 (which covers fresh, chilled, or frozen fish). Subheading 1604.15 is specific to the mackerel species, including Scomber scombrus, Scomber australasicus, and Scomber japonicus. The product must be presented whole or in pieces to qualify for this code. If the mackerel is finely minced or turned into a spread, it would move to 1604.20. Common preparations include mackerel in brine, oil, or tomato sauce, as well as mackerel that has been cooked and then vacuum-sealed. The key factor is the level of processing and the specific species identification. This classification allows for the monitoring of processed fish trade and the application of specific food safety and tariff regulations.

Products Included

• Canned mackerel in tomato sauce
• Mackerel fillets in olive oil
• Pickled mackerel pieces
• Salted mackerel if further prepared
• Cooked and vacuum-sealed mackerel
• Mackerel in brine

Common Misclassification

Mackerel is often misclassified under HS code 0305, which covers dried, salted, or smoked fish that has not been further prepared (like cooking). It is also frequently confused with 1604.20, which is the code for minced fish, fish pastes, or sausages made from mackerel.

FAQ

What is the HS code for preserved mackerel?

The HS code for prepared or preserved mackerel (whole or in pieces) is 1604.15.

Is frozen mackerel under this code?

No, frozen mackerel that has not been cooked or preserved in oil is classified under HS code 0303.54.