What is HS code 160412?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
160412
Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)
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-6 160412 when importing or exporting prepared or preserved herrings, whether whole or in pieces. For instance, if you're shipping jars of pickled herring, this is the correct code to use.
This code specifically covers whole or piece preparations of herring, distinguishing them from minced fish products classified under different codes. If you're dealing with minced herring, you would look at HS-6 160413 instead.
The 1604 heading narrows down the broader category of preserved fish, focusing on those that are prepared in various ways, such as through canning, pickling, or smoking. This is essential for ensuring accurate customs declarations.
When classifying products, it's important to note that this line does not include fish preparations that are minced or otherwise altered beyond whole or piece forms. Always check the product's form to ensure proper classification.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
prepared herring · preserved fish · canned herring · pickled herring · smoked herring · whole herring · herring fillets · fish preparations · brined herring · herring salad · frozen herring · herring in oil · herring in vinegar · herring portions · fish exports · customs classification · HS code 160412
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Canned herring in oil
- Pickled herring fillets in jars
- Smoked herring pieces
- Herring marinated in vinegar
- Whole herring preserved in brine
- Herring salads made with whole pieces
- Frozen prepared herring portions
- Herring in mustard sauce
Common questions
Frequent classification questions with short practical guidance.
How to classify prepared herring?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Is pickled herring covered under HS 160412?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What products fall under HS code 160412?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Difference between HS 160412 and HS 160413?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to declare preserved fish at customs?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the requirements for importing herring?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can I export canned herring using HS 160412?
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 preserved herring for customs?
Check the exact product specs and destination-country tariff notes before finalizing the code.
What types of herring are included in HS code 160412?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Is there a specific HS code for pickled herring?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What is the difference between whole and minced herring in HS codes?
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
How do I know if my herring product fits HS 160412?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What are the customs regulations for exporting herring?
Check the exact product specs and destination-country tariff notes before finalizing the code.
Can I use HS 160412 for frozen herring products?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What documentation is needed for HS code 160412 shipments?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of herring are classified under HS code 160412?
- HS code 160412 covers whole or piece preparations of herring, including canned, pickled, and smoked forms, but not minced herring.
- Can I use HS 160412 for pickled herring?
- Yes, pickled herring in jars or other containers is classified under HS 160412 as long as it is not minced.
- What is the difference between HS 160412 and HS 160413?
- HS 160412 is for whole or piece herring preparations, while HS 160413 is specifically for minced herring.
- Do I need special permits to import herring under HS 160412?
- Importing herring may require specific permits depending on your country’s regulations, so check with local customs authorities.
- What are some examples of products classified under HS 160412?
- Examples include canned herring in oil, pickled herring fillets, and smoked herring pieces.
- How do I ensure my herring product is classified correctly?
- Check the product's form and preparation method. If it is whole or in pieces and not minced, it should fall under HS 160412.
- What documentation do I need for shipments under HS code 160412?
- You typically need a commercial invoice, packing list, and any necessary import permits or health certificates.
- Can I export frozen herring using HS 160412?
- Yes, frozen whole or piece herring can be classified under HS 160412 as long as it is not minced.
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