Canned fish|HS Code

Canned fish harmonized system code

Product Overview Canned Fish under HS Code 1604 corresponds to prepared or preserved fish, including caviar and caviar substitutes prepared from fish eggs. The key characteristics of these products include their preserved nature, often enclosed in a sealed can or other packaging types to maintain freshness and flavor. These products undergo stringent processing procedures, including cooking, smoking, salting, or adding preservatives, before being packaged. Canned Fish under HS Code 1604 is further subdivided into different categories, including fish fillets and other fish meat (whether or not minced), fish livers and roes, and other fish prepared or preserved excluding fish fillets and other fish meat. Commercially, Canned Fish are widely used in food service industries like restaurants and catering services, retail sectors, and processing industries. The competitive advantage of these products lies in their long shelf-life, ease of use, and nutritional value, making them a valuable addition to various cuisines. HS Code Classification & Trade Specifications The full 6-digit code for Canned Fish under HS Code 1604 includes Chapter 16 (Preparations of meat, of fish or of crustaceans, molluscs, or other aquatic invertebrates), Heading 04 (Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs). This specific classification is justified due to the nature of the product, which has been prepared or preserved for consumption. Typically, Canned Fish products are transported in sealed cans or other similar packaging types, ensuring the product's integrity during shipping. These products must comply with various quality standards, including those related to food safety, hygiene, and nutritional content. These standards are established by international food safety authorities and must be adhered to ensure the product's acceptability in different markets. The precise technical specifications, including weight, size, and can dimensions, are often provided in detail on the product packaging or accompanying documentation, ensuring compliance with customs and trade documentation requirements.

Canned fish Chapter Note

1.- This Chapter does not cover meat, meat offal, fish, crustaceans, molluscs or other aquatic invertebrates, as well as insects, prepared or preserved by the processes specified in Chapter 2 or 3, Note 6 to Chapter 4 or in heading 05.04. 2.- Food preparations fall in this Chapter provided that they contain more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof. In cases where the preparation contains two or more of the products mentioned above, it is classified in the heading of Chapter 16 corresponding to the component or components which predominate by weight. These provisions do not apply to the stuffed products of heading 19.02 or to the preparations of heading 21.03 or 21.04. Subheading Notes. 1.- For the purposes of subheading 1602.10, the expression “homogenised preparations” means preparations of meat, meat offal, blood or insects, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of meat, meat offal or insects. This subheading takes precedence over all other subheadings of heading 16.02. 2.- The fish, crustaceans, molluscs and other aquatic invertebrates specified in the subheadings of heading 16.04 or 16.05 under their common names only, are of the same species as those mentioned in Chapter 3 under the same name