HS Code for Preserved salmon

Preserved salmon is classified under HS code 1604.11. This code is part of Chapter 16, which covers preparations of meat, fish, crustaceans, mollusks, or other aquatic invertebrates. Heading 1604 specifically addresses fish that has been prepared or preserved. For a product to fall under 1604.11, the salmon must be prepared or preserved whole or in pieces, but not minced. This classification includes salmon that has been cooked, canned, or preserved in oil, brine, or vinegar. The essential factor for classification in Chapter 16 rather than Chapter 3 is the degree of processing; products in 1604 have generally undergone preparation beyond simple freezing, drying, or salting, such as heat treatment or airtight packaging for long-term shelf stability.

Products Included

• Canned pink, sockeye, or coho salmon
• Salmon fillets preserved in olive oil
• Vacuum-sealed cooked salmon portions
• Salmon in brine or tomato sauce
• Salmon pâté (if not minced or homogenized)
• Pickled salmon pieces

Common Misclassification

A frequent point of confusion occurs between HS code 1604.11 and codes in Chapter 3, such as 0302 (fresh salmon), 0303 (frozen salmon), or 0305 (dried, salted, or smoked salmon). If salmon is merely smoked but not otherwise prepared, it remains in 0305. However, if smoked salmon is further prepared (e.g., canned in oil), it moves to 1604.11. Another misclassification is 1604.20, which is used for minced fish or fish sausages. If the salmon is ground or finely chopped into a paste, it must be classified under 1604.20 rather than 1604.11.

FAQ

What is the HS code for preserved salmon?

The HS code for salmon prepared or preserved whole or in pieces is 1604.11.

Does canned salmon fall under this code?

Yes, canned salmon is the most common product classified under HS code 1604.11, provided it is in pieces and not minced.