What is HS-4 1604 used for?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-4 · Heading
1604 — Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
Chapter 16: Preparations of meat, fish
Plain-language overview
Use HS-4 1604 when importing or exporting prepared or preserved fish products, such as canned salmon or sardines. If you're dealing with whole or in pieces fish preparations, this heading is crucial for proper classification.
When choosing between the HS-6 lines, consider the specific type of fish. For example, 160411 is for whole or in pieces salmon, while 160412 is specifically for herring. If your product is a mixture of different fish types, you may need to look at 160419, which covers fish not specifically mentioned elsewhere in this heading.
If your product is minced fish, it falls under 160420, which is distinct from the whole fish preparations. This separation is important for compliance and tariff classification, as different lines may have different duty rates.
For caviar or substitutes, use 160431 for genuine caviar and 160432 for substitutes made from fish eggs. These classifications are essential for accurate customs declarations and to avoid potential fines.
Keywords & topics
Useful terms traders and brokers use for this HS-4 heading.
HS-4 1604 · prepared fish · preserved fish · canned salmon · fish preparations · caviar classification · fish products import · fish export codes · HS-6 fish lines · minced fish preparations
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- Canned salmon fillets in olive oil
- Pickled herring in jars
- Sardines packed in tomato sauce
- Tuna steaks in brine
- Anchovy paste in tubes
- Caviar from sturgeon
- Caviar substitutes made from salmon roe
Common questions
Frequent classification questions with short practical guidance.
How to classify canned fish products?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
What are the HS codes for preserved fish?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Is caviar under HS-4 1604?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to import fish preparations?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the differences between HS-6 lines for fish?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
how to classify prepared fish for import
Check the exact product specs and destination-country tariff notes before finalizing the code.
differences between HS-6 fish preparation codes
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
importing preserved fish products
Check the exact product specs and destination-country tariff notes before finalizing the code.
canned sardines HS code
Use this topic to narrow your shortlist, then validate the final code against legal wording.
requirements for exporting caviar
Check the exact product specs and destination-country tariff notes before finalizing the code.
understanding fish preparations HS-4 1604
Use this topic to narrow your shortlist, then validate the final code against legal wording.
how to declare fish products at customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
HS-4 1604 classification for fish exports
Check the exact product specs and destination-country tariff notes before finalizing the code.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of fish are covered under HS-4 1604?
- HS-4 1604 covers various fish preparations, including salmon, herring, sardines, tuna, anchovies, and eels, all prepared or preserved.
- What is the difference between HS-6 160411 and 160412?
- HS-6 160411 is for prepared or preserved salmon, while 160412 is specifically for herring. Choose based on the type of fish in your product.
- Can I use HS-4 1604 for minced fish?
- No, minced fish falls under HS-6 160420, which is specifically for fish that are minced or in forms not covered by the other lines.
- Do caviar substitutes have a separate classification?
- Yes, caviar substitutes are classified under HS-6 160432, while genuine caviar is under HS-6 160431.
- How do I determine the correct HS-6 code for my fish product?
- Identify the specific type of fish and its preparation method. Use the detailed descriptions in the HS-6 lines to find the most accurate code.
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HS-6 subheadings (12)
- 160411Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)
- 160412Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)
- 160413Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)
- 160414Fish preparations; tunas, skipjack tuna and bonito (Sarda spp.), prepared or preserved, whole or in pieces (but not minced)
- 160415Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced)
- 160416Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced)
- 160417Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)
- 160418Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)
- 160419Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604
- 160420Fish preparations; fish minced or in forms n.e.c. in heading no. 1604, prepared or preserved
- 160431Fish preparations; caviar
- 160432Fish preparations; caviar substitutes, prepared from fish eggs