Chapter 16 is the major category in the Harmonized System for preparations of meat, fish, crustaceans, molluscs and other aquatic invertebrates. This chapter covers deeply processed aquatic products that have been cooked, salted, smoked, canned, etc., but does not include animal products that have only been simply frozen, refrigerated or are fresh (classified under Chapters 2 and 3). The core characteristic of Chapter 16 is that the goods have undergone processing beyond simple preservation, such as seasoning, mixing, canning, etc., making them ready-to-eat or requiring further cooking. Heading 1604 covers prepared or preserved fish (including fish fillets, fish roe, fish livers, etc.), as well as caviar and caviar substitutes. Products under this heading are usually processed by cooking, smoking, salting, canning, etc., but do not include fish that have only been simply frozen or fresh-cut. Under 1604, goods are further subdivided according to fish species and processing methods, such as salmon, herring, sardines, tuna, etc., and are distinguished by whole, pieces or minced forms. Code 160413 is a six-digit subheading. The first 2 digits "16" represent Chapter 16: preparations of meat, fish, crustaceans, molluscs and other aquatic invertebrates. Digits 3-4 "04" represent heading 1604: prepared or preserved fish; caviar and caviar substitutes. Digits 5-6 "13" represent subheading 1604.13: sardines, sardinella, brisling or sprats, whole or in pieces, but not minced. Among these, "13" is the serial number under the heading divided by fish species, specifically for sardine preparations. This subheading only covers whole or piece sardine preparations that are not minced; if minced, they are classified under other subheadings. The product is a sardine preparation and has been prepared or preserved (such as canned, smoked, salted, etc.), meeting the description of heading 1604. Because sardines belong to a specific fish species and are not minced, they are classified under 1604.13 rather than other subheadings (such as 1604.14 tuna, 1604.19 other fish). At the same time, if the product has only been simply frozen or refrigerated, it should be classified under Chapter 3; if it has been minced, it may be classified under 1604.20. Therefore, 160413 is the accurate code for whole or piece sardine preparations.

Product Name: Fill in the specific name of the commodity, such as "canned sardines", "smoked sardines", etc., which should accurately reflect the processing state and packaging form. Brand: Fill in the commodity brand; if there is no brand, fill in "no brand", used for customs intellectual property protection and statistics. Processing Method: Describe the processing technique in detail, such as "canned", "smoked", "salted", "in oil", etc., which must correspond to the code. Ingredient Content: List the main ingredients and proportions, such as sardine content, oil, salt, seasonings, etc., used to confirm whether it belongs to this subheading. Packaging Specifications: Fill in the packaging form and weight per unit, such as "canned, 100 grams per can, 24 cans per carton". Brand Type: Select "no brand", "domestic independent brand", "foreign brand (OEM)", "foreign brand (other)", etc. Export Preference Status: If exporting to a free trade agreement country, fill in whether to enjoy preferential certificate of origin, such as "yes" or "no". Product Name: Canned sardines in oil; Brand: No brand; Processing Method: Canned, in oil; Ingredient Content: Sardines 70%, soybean oil 20%, salt 5%, others 5%; Packaging Specifications: 100 grams per can, 24 cans per carton; Brand Type: No brand; Export Preference Status: No. Failure to distinguish whole/pieces from minced; if the product is minced sardines, it should be classified under 1604.20 rather than 1604.13. Inaccurate description of processing method, such as mistakenly writing "smoked" as "dried", may lead to classification under Chapter 3. Ingredient content does not list the sardine proportion; if the proportion is too low, it may be regarded as other food rather than sardine preparations.

The core basis for classification is the Import and Export Tariff and the Explanatory Notes to the Harmonized System. First, the goods must be prepared or preserved, beyond the simple preservation scope of Chapter 3. Second, the fish species must be sardines (Sardina pilchardus), sardinella (Sardinops spp.), brisling (Clupea spp.) or sprats (Sprattus sprattus). Third, the product form must be whole or in pieces, not minced. If minced, it is classified under 1604.20. In addition, note that canned sardines often have added oil, tomato sauce, etc., which does not affect classification. 1604.14 Tuna preparations: Tuna and sardines are different fish species; 1604.14 is specifically for tuna, skipjack, etc., while 1604.13 is limited to sardines. 1604.19 Other prepared or preserved fish: This subheading covers other fish species not specifically listed, such as mackerel, herring (not brisling), etc. Sardines are specifically named, so they are not classified here. 1604.20 Other prepared or preserved fish: Includes minced fish preparations, fish balls, surimi, etc. If sardines are minced, they are classified under this subheading rather than 1604.13. 0305.61 Dried or salted sardines: Sardines in Chapter 3 are only dried, salted or smoked, not further prepared, while 1604.13 requires deep processing such as cooking, canning, etc. 1604.11 Salmon preparations: Salmon and sardines are different fish species, and 1604.11 specifically refers to salmon and cannot be confused. Confirm whether the product has been prepared or preserved (such as canned, cooked). Confirm whether the fish species is sardines, sardinella, brisling or sprats. Confirm whether the product form is whole or in pieces, not minced. Confirm whether the processing method does not cause the product to be classified under other chapters (such as only smoked may be classified under Chapter 3). Confirm that packaging and brand information are declared accurately.

How to inquire about the HS code for sardine preparations? First confirm the processing method of the product: if only frozen, salted or other simple treatment, classify under Chapter 3; if canned, cooked, etc., classify under Chapter 16. Then, according to fish species and form, search under heading 1604. Sardines whole or in pieces, not minced, are 1604.13. You can refer to the Import and Export Tariff or customs classification decisions. Are the codes for canned sardines and sardines in oil the same? Yes, as long as the fish species is sardines and the form is whole or in pieces, regardless of canned, in oil, in tomato sauce, etc., they are all classified under 1604.13. The processing method does not affect the subheading, but it must be truthfully filled in when declaring. If sardines are minced, what is the code? If sardines are minced, they are no longer classified under 1604.13, but should be classified under 1604.20 (other prepared or preserved fish). Because 1604.13 explicitly requires "whole or in pieces, but not minced". What declaration elements are required for imported sardine preparations? Need to declare product name, brand, processing method, ingredient content, packaging specifications, brand type, export preference status, etc. Specific requirements are subject to customs; it is recommended to use the "Single Window" to query the latest declaration elements. Are the codes for sardine preparations and herring preparations easily confused? Yes. 1604.13 includes brisling (Clupea spp.) and sprats, but Atlantic herring (Clupea harengus) if not minced, is also classified under 1604.13? Note: The "brisling" in 1604.13 refers to young fish of the Clupea genus? In the actual tariff, 1604.13 includes sardines, sardinella, brisling or sprats. Other herring preparations are classified under 1604.19. Fish species must be accurately distinguished. How to enjoy tariff preferences when exporting canned sardines to the EU? Need to provide a certificate of origin that complies with EU rules of origin, such as EUR.1 or an origin declaration. When declaring, fill in "yes" in the "Export Preference Status" column, and ensure the product meets the origin criteria of the China-EU Free Trade Agreement. How to distinguish Chapter 3 and Chapter 16 when classifying sardine preparations? Chapter 3 covers fish that have only been frozen, refrigerated, salted, dried, smoked, not cooked or further prepared. Chapter 16 covers products that have been cooked, canned, seasoned, etc. For example, smoked sardines if only smoked, classify under Chapter 3; if smoked then canned, classify under Chapter 16. How to inquire about the tax rate for HS code 160413? Tax rates vary by country, trade agreement and annual adjustments. You can check the latest tax rates through the General Administration of Customs of China website, the International Trade Single Window or the CCPIT. When importing, value-added tax, consumption tax, etc. also need to be considered.