HS Code for Salted anchovies

Salted anchovies are classified under HS code 0305.63. Chapter 3 of the Harmonized System covers fish and crustaceans, and heading 0305 is dedicated to fish that has been dried, salted, or in brine, as well as smoked fish. Subheading 0305.63 specifically identifies anchovies (Engraulis spp.) that have been preserved through salting or immersion in brine but have not been dried or smoked. This classification requires that the fish remain in a state where they are preserved by salt, typically for further processing or direct consumption after rinsing. The fish can be whole, headed, or filleted, provided the preservation method is strictly salting or brining. If the anchovies are preserved in oil or vinegar, or are hermetically sealed in cans for retail sale, they move out of Chapter 3 and into Chapter 16.

Products Included

• Anchovies in brine
• Salt-cured anchovies (not dried)
• Salted anchovy fillets in bulk containers
• Whole salted anchovies
• Anchovies preserved in salt for industrial use

Common Misclassification

The most common misclassification is HS code 1604.16, which covers prepared or preserved anchovies. If the anchovies are in olive oil, tomato sauce, or are canned/jarred as a finished shelf-stable product, they belong in 1604.16. Another error is using 0302.43 (fresh/chilled) or 0303.89 (frozen) if the salt is only used for temporary preservation during transport rather than as a permanent curing method. Dried anchovies are classified under 0305.54.

FAQ

What is the HS code for salted anchovies?

The HS code for anchovies that are salted or in brine (but not dried or smoked) is 0305.63.

Are anchovies in oil classified under 0305.63?

No, anchovies preserved in oil are considered "prepared or preserved" and are classified under HS code 1604.16.