Chapter 16 is the chapter under the 'Preparations of Meat, of Fish, of Crustaceans, Molluscs and Other Aquatic Invertebrates' category within the HS classification system's broader 'Preparations of Meat, of Fish or of Crustaceans, Molluscs or Other Aquatic Invertebrates' section. This chapter covers processed animal food products (such as cooked, cured, smoked, canned, etc.), but excludes products that are merely simply frozen, refrigerated, or sold fresh (classified under Chapters 2 and 3). The core of this chapter lies in 'depth of processing' — only animal-derived food ingredients that have undergone processing beyond simple preservation are classified here. Heading 1604 covers 'Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs.' Specifically, it includes whole or piece fish that have been cooked, smoked, cured, canned, or otherwise processed, as well as caviar substitutes. However, it excludes fish that are merely simply frozen, salted (not dehydrated), or sold fresh (classified under Chapter 3). Under this heading, further subheadings are divided by fish species and processing method. The first 2 digits '16' represent Chapter 16 — Preparations of animal-derived food products. The 3rd-4th digits '04' represent Heading 1604 — Prepared or preserved fish and caviar substitutes. The 5th-6th digits '12' is the subheading, specifically referring to 'prepared or preserved herring.' In the HS coding system, the first 2 digits are the chapter, the 3rd-4th digits are the heading, the 5th-6th digits are the subheading (internationally uniform), and the 7th-8th digits are country-specific subdivisions. 160412 thus means: Chapter 16, Heading 04, Subheading 12, specifically referring to prepared or preserved herring (whole or in pieces, but not minced). This product is a herring preparation that has been prepared or preserved (such as smoked, cured, canned, etc.), going beyond the scope of simple freezing, refrigeration, or salting under Chapter 3. At the same time, it has not reached a minced state (if minced, it would be classified under 1604.20), nor is it caviar (classified under 1604.30). Therefore, it is classified under 1604.12, i.e., 'Prepared or preserved herring, whole or in pieces, but not minced.'

Product Name: The specific name of the declared commodity, which should include the processing method and fish species, such as 'smoked herring' or 'canned vinegar-cured herring.' Preparation or Preservation Method: A detailed description of the processing technique, such as 'smoked,' 'salted,' 'vinegar-cured,' 'canned,' 'cooked,' etc., which must be specific to the primary process. Ingredient Content: List the main ingredients and their proportions, such as herring content, salt content, vinegar, seasonings, etc. For canned products, the broth ingredients must also be specified. Packaging Specifications: Describe the packaging form and net weight, such as '250g/can, 24 cans/carton' or 'vacuum bag, 500g/bag.' Brand: Declare the commodity brand. If there is no brand, write 'no brand' or 'other.' Production Date: Fill in the production batch or date, in a format such as '2025-03-15' or '20250315.' Shelf Life: Indicate the shelf life duration, such as '24 months,' or directly mark the expiration date. Product Name: Smoked herring (whole); Processing Method: Cold smoked, smoking temperature 25°C; Ingredients: Herring 98%, salt 1.5%, sugar 0.5%; Packaging Specifications: Vacuum bag, net weight 500g/bag, 20 bags/carton; Brand: OceanDelight; Production Date: 2025-03-10; Shelf Life: 12 months; Country of Origin: Norway. Mistakenly classifying herring that is only salted but not dehydrated under 1604, when it should actually be classified under 0305. Mistakenly declaring minced herring products as 160412, when they should be classified under 160420. Ignoring the 'processing method' in the declaration elements, leading to classification disputes.

The core basis for classification lies in the depth of processing and the state of the commodity. First, the herring must have undergone processing beyond what is permitted under Chapter 3 (such as freezing, refrigeration, simple salting). If only salted but not dehydrated, it still belongs to Chapter 3. Second, it must remain whole or in pieces, not minced. If minced, it is classified under 1604.20. Additionally, a distinction must be made as to whether it contains caviar (1604.30). Therefore, 1604.12 applies to herring that has been smoked, cooked, vinegar-cured, canned, or otherwise processed, and remains whole or in pieces. 0305 Fish, dried, salted or in brine: 0305 covers fish that are only salted or in brine but not dehydrated, as well as dried fish. If herring is only salted but not further processed (e.g., not smoked, not cooked), it should be classified under 0305. 1604 requires deeper processing, such as smoking, cooking, canning, etc. 1604.20 Other prepared or preserved fish (minced): 1604.20 covers minced fish products, such as fish balls, fish cakes, etc. If herring is minced or made into surimi, even if it has undergone the same processing, it should be classified under 1604.20. 1604.12 requires the product to remain whole or in pieces. 1604.30 Caviar and caviar substitutes: 1604.30 specifically addresses caviar and fish egg products. If a herring product contains fish eggs and the fish eggs are the main characteristic, it should be classified under 1604.30. If it is only herring meat, it is classified under 1604.12. 1605 Prepared or preserved crustaceans, molluscs, etc.: 1605 covers preparations of crustaceans, molluscs, etc. Herring is a fish and should be classified under 1604. If the product contains a large amount of crustaceans, it should be classified according to the main ingredient. Has the processing method gone beyond simple freezing or salting? Does the herring remain whole or in pieces? Does it contain fish eggs as the main characteristic? Is it mixed with other fish or crustaceans? Does the packaging indicate net weight and ingredients?

How do I check the tax rate for HS code 160412? The tax rate for HS code 160412 must be determined based on the importing country and country of origin. It can be checked through national customs websites, free trade agreement tariff query systems, or professional customs declaration software. For example, for imports into China, you can check the 'Customs Tariff of the People's Republic of China'; for the United States, you can check the HTSUS. Note that tax rates are subject to policy adjustments, and the latest official data should be used as the standard. Should canned herring be classified under 160412 or 160420? If the herring in the can is whole or in pieces, it is classified under 160412; if it is minced, made into fish balls or fish cake shapes, it is classified under 160420. The key is whether the physical state remains whole or in pieces. Which code should herring that is only salted be classified under? Herring that is only salted but not dehydrated belongs to Chapter 3, specifically 0305 (fish, dried, salted or in brine). If after salting it is also smoked, cooked, etc., it is classified under 1604. How should the 'Processing Method' field be filled in during declaration? The primary process should be specifically filled in, such as 'cold smoked,' 'hot smoked,' 'vinegar-cured,' 'canned,' 'cooked,' etc. Avoid vaguely writing 'processed.' If there are multiple processes, fill in according to the primary process, such as 'smoked then canned.' If a herring product contains a small amount of fish eggs, should it be classified under 160412 or 160430? If the fish eggs are only a small addition and the main characteristic of the product is herring meat, it is still classified under 160412. If the fish eggs are the main ingredient or the product is marketed for its fish eggs, it is classified under 160430. How do I determine the HS code for herring products sold via cross-border e-commerce? Cross-border e-commerce must determine the HS code based on the actual state and processing method of the product. If it is whole or piece smoked herring, use 160412; if it is a minced product, use 160420. At the same time, attention must be paid to additional requirements of the destination country for food imports, such as FDA and EU food regulations. What is the main difference between HS code 160412 and 0305 during customs declaration? The main difference lies in the depth of processing: 0305 is simple salting or brine, while 160412 is deep processing (such as smoking, cooking, canning). During customs declaration, proof of processing technique must be provided, such as a production process description, to distinguish between the two. If a herring product is mixed with other fish, how should it be classified? According to the General Rules for the Interpretation of the HS, mixed food products should be classified according to the main ingredient. If herring is the main ingredient (by weight), it can still be classified under 160412; if other fish are predominant, it is classified under 160419 (other prepared or preserved fish). Proof of ingredient proportions must be provided.