Tuna - canned tuna Hs Code

Tuna - canned tuna harmonized system code

Product Overview Tuna - Canned Tuna classified under HS Code 160414 refers to tuna fish meat that has been cooked, preserved, and hermetically sealed in a container, typically a metal can. This product comprises cleaned and prepared tuna fillets or chunks subjected to thermal processing to ensure microbiological safety and extended shelf life. Key physical specifications include moisture content generally ranging from 60-70%, protein content exceeding 20%, and fat content varying by species and processing method. The product is commonly available in various pack sizes, ranging from 85g retail cans to bulk 3kg tins, and may be packed in brine, oil, or water. Subcategories within HS 160414 include different species of tuna (e.g., skipjack, yellowfin), cut forms (solid, chunk, flakes), and packing mediums. Commercial applications predominantly cover food service sectors, retail grocery distribution, and as an ingredient in further processed seafood products such as salads, spreads, and ready meals. The product’s value proposition lies in its convenience, long shelf stability, and consistent quality, making it a staple commodity in international seafood trade channels. HS Code Classification & Trade Specifications The HS Code 160414 is structured as follows: Chapter 16 (Preparations of meat, fish or crustaceans), Heading 1604 (Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs), Subheading 160414 (Tuna, skipjack, and bonito, prepared or preserved). This classification is based on the product’s nature as cooked and preserved tuna meat, distinct from fresh or frozen fish under other codes. Trade considerations include hermetic sealing to prevent contamination, use of food-grade cans compliant with international food safety standards, and preservation mediums that maintain organoleptic properties during transit. Standard packaging meets international shipping standards, including palletization and temperature controls where necessary, though ambient temperature shipping is common due to canning. Quality standards align with Codex Alimentarius guidelines and WTO SPS/TBT agreements, addressing permissible additives, labeling accuracy, and traceability. Product documentation must include batch identification, country of origin, and compliance certificates to facilitate customs clearance and ensure alignment with global trade regulations.

Tuna - canned tuna 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