HS-6 · Subheading
160552
Mollusc preparations; scallops, including queen scallops, prepared or preserved
Heading 1605 — Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved
Chapter 16: Preparations of meat, fish
Plain-language overview
Use HS-6 160552 when importing or exporting prepared or preserved scallops, such as those packed in brine or sauces. For example, a shipment of frozen scallops in a vacuum-sealed bag falls under this classification.
This code specifically applies to mollusc preparations, distinguishing them from other seafood products like fish or crustaceans. If you have a product like canned shrimp, you would need to look at a different HS-6 code under crustaceans.
When comparing with HS-6 160553, which covers other mollusc preparations, note that 160552 is tailored for scallops, including queen scallops, while 160553 may include items like prepared clams or mussels.
Understanding the nuances of these codes is essential for accurate customs declarations and avoiding potential delays or penalties during import/export processes.
Keywords & topics
Short phrases that describe this HS-6 subheading when you're searching or filtering schedules.
prepared scallops · scallop preparations · mollusc products · canned scallops · frozen scallops · scallops in brine · scallops in oil · scallops vacuum sealed · scallop meat · seafood preparations · import scallops · export scallops · scallops ready to eat · scallops with herbs · scallop sauces · dehydrated scallops · scallops in pouches
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Frozen scallops in brine, packed in 1 kg bags
- Canned scallops in a garlic sauce, 400g cans
- Scallop meat preserved in oil, 250g jars
- Dehydrated scallops, vacuum-sealed for export
- Scallops prepared with herbs and spices, ready-to-eat meals
- Scallops in a seafood medley, frozen and packaged
- Scallop-based sauces for culinary use, bottled
- Scallops marinated in lemon juice, sold in pouches
Common questions
How people often phrase their search when they're trying to classify goods like yours.
- What HS code for prepared scallops?
- How to classify scallops for import?
- Are frozen scallops under HS 160552?
- Difference between HS 160552 and 160553?
- What products fall under HS code 160552?
- Can I export scallops in brine?
- What are the requirements for importing scallops?
- How to label scallops for customs?
Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- How to classify prepared scallops under HS code
- What products are included in HS 160552?
- Is there a specific HS code for canned scallops?
- What are the customs requirements for scallops?
- How to declare frozen scallops at customs?
- Differences between mollusc preparations HS codes
- What does HS code 160552 cover specifically?
- Can I import scallops packed in oil?
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of scallops are covered under HS-6 160552?
- HS-6 160552 covers prepared or preserved scallops, including those in brine, oil, or sauces, as well as frozen and dehydrated forms.
- Can I use HS-6 160552 for fresh scallops?
- No, HS-6 160552 is specifically for prepared or preserved scallops. Fresh scallops would fall under a different classification.
- What if my scallops are mixed with other seafood?
- If your product contains scallops mixed with other seafood, you may need to classify it under a different HS code that reflects the primary ingredient.
- Do I need special permits to import scallops?
- Yes, importing scallops may require health certifications and compliance with food safety regulations, depending on your country’s import laws.
- How do I ensure accurate customs declarations for scallops?
- Provide detailed product descriptions, including preparation methods and packaging, and consult with a customs broker if unsure about classification.
- Are there any specific labeling requirements for scallops?
- Yes, scallops must be labeled according to local regulations, including ingredients, net weight, and any preservation methods used.
- What is the difference between HS-6 160552 and HS-6 160553?
- HS-6 160552 is for scallops specifically, while HS-6 160553 covers other mollusc preparations, such as clams or mussels.
- Can I export scallops in a sauce?
- Yes, scallops in a sauce can be classified under HS-6 160552 as long as they meet the definition of prepared or preserved.
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