Chapter 16 is the specific chapter in the HS classification system for 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates,' covering deeply processed aquatic products that have been cooked, cured, smoked, canned, etc. The core of this chapter lies in 'processing' rather than 'primary form'; therefore, fresh, chilled, frozen, dried, salted or other aquatic products that are not cooked or are only simply preserved should be classified under Chapter 3, while those that have been prepared, formulated into food, or preserved should be classified under this chapter. Heading 1604 covers 'prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs,' including whole, cut, or minced fish products that have been cooked, cured, smoked, canned, or otherwise processed. Under this heading, subheadings are further divided by fish species, such as salmon, herring, sardines, tuna, mackerel, anchovies, etc. Anchovy products correspond to 1604.16, specifically referring to processed and preserved products made from anchovies (genus Engraulis). Code 160416 consists of 6 digits: the first 2 digits '16' represent Chapter 16, namely 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates,' belonging to the broad category of processed foods; the 3rd-4th digits '04' represent heading 1604, namely 'prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs,' distinguished from 1605 for preparations of crustaceans and molluscs; the 5th-6th digits '16' represent subheading 1604.16, specifically referring to 'anchovy products,' namely preserved fish made from processed anchovies. If it is another fish species, it is classified under the corresponding subheadings such as 1604.11 to 1604.19. The product is an anchovy product, i.e., anchovies that have been prepared or preserved (such as canned, cured, smoked, cooked, etc.), meeting the definition of heading 1604 'prepared or preserved fish.' At the same time, subheading 1604.16 explicitly lists 'anchovies,' so this code is given priority. If it is only fresh, chilled, or frozen anchovies (Chapter 3) or only salted without cooking (0305), it is not classified here; if it is a seasoned anchovy product (such as fish sauce), it may be classified under 2103.

Product Name: The specific name of the declared commodity should include the processing method and the word 'anchovy,' such as 'anchovies in oil canned' or 'salted anchovies.' Brand Type: Fill in the brand name or 'no brand,' used for customs intellectual property protection and statistics. Method of Preparation or Preservation: Describe the processing technique in detail, such as 'whole, in oil, canned,' 'cut, salted, vacuum-packed,' etc. Ingredient Content: List the main ingredients and percentages, such as anchovy content, oil, salt, seasonings, etc. Packaging Specifications: Fill in the packaging form and net weight, such as 'canned, 100 grams per can,' 'bagged, 500 grams per bag.' Brand (Chinese and Foreign Language): If there is a brand, provide the Chinese and foreign language names; if no brand, fill in 'none.' GTIN Code: If there is a Global Trade Item Number (GTIN), fill it in; if not, leave blank. Product Name: Anchovies in oil canned; Brand Type: No brand; Method of Preparation or Preservation: Anchovies cleaned, salted, fried, then canned, covered with vegetable oil, sealed and sterilized; Ingredient Content: Anchovy 60%, vegetable oil 30%, salt 10%; Packaging Specifications: Canned, net weight 100 grams per can, 24 cans per carton; Brand: None; GTIN Code: None. Mistakenly classifying fresh, chilled, or frozen anchovies under 1604, when they should actually be classified under Chapter 3. Failure to accurately describe the method of preparation, leading to classification disputes, such as salted anchovies without cooking should be classified under 0305. Incomplete declaration of ingredient content, affecting customs determination of classification and value.

The core criteria for classification are: 1) whether the commodity is anchovy (genus Engraulis); 2) whether it has undergone preparation or preservation, i.e., beyond the scope of simple preservation in Chapter 3, such as cooking, smoking, canning, seasoning, etc.; 3) whether it falls under heading 1604. If it is whole or cut but only salted or dried, it may still be classified under Chapter 3; if it is a seasoning sauce made from anchovies, it is classified under 2103. In addition, attention should be paid to the distinction from other subheadings of 1604, such as 1604.11 salmon, 1604.12 herring, etc. 0305 Dried, salted or brined fish: 0305 covers fish that are only salted, brined, or dried but not cooked, whereas 1604 requires preparation or preservation (such as cooking, smoking, canning). If anchovies are only salted without cooking, they should be classified under 0305. 1604.11 Salmon products: 1604.11 specifically refers to salmon products, while 1604.16 is anchovy products. The fish species are different, and accurate identification of the species is required for classification. 1604.19 Other prepared or preserved fish: 1604.19 covers other fish products not elsewhere specified, while anchovies already have a specific subheading 1604.16, so priority should be given to 1604.16. 2103 Sauces and preparations therefor: 2103 includes sauces such as fish sauce. If the anchovy product is a liquid seasoning sauce, it is classified under 2103; if it is a solid fish meat product, it is classified under 1604. 1605 Preparations of crustaceans and molluscs: 1605 covers preparations of shrimp, crab, shellfish, etc. Anchovies are fish and should be classified under 1604. Confirm that the raw material is anchovy (genus Engraulis). Confirm that the processing method goes beyond simple salting or drying. Confirm that it is not a liquid product such as seasoning sauce or fish sauce. Confirm that it is not fresh, chilled, or frozen anchovy. Confirm that the packaging and labeling meet the requirements of the importing country.

How to check the import tariff rate for HS code 160416? You can check the MFN rate, general rate, VAT, and consumption tax by entering code 160416 on the General Administration of Customs website, China International Trade Single Window, or third-party query platforms. Note that rates may be adjusted with policy changes, and the latest published rates should be used. What is the difference in classification between canned anchovies and salted anchovies? Canned anchovies have been cooked, canned, sealed, and sterilized, which constitutes preparation or preservation, and are classified under 1604.16; salted anchovies, if only salted without cooking, are classified under 0305.63 (salted anchovies). If salted and then cooked, they are classified under 1604.16. How should ingredient content be filled in during declaration? The percentages of main ingredients such as anchovy, oil, salt, and seasonings should be listed, such as anchovy 60%, vegetable oil 30%, salt 10%. If food additives are included, they should also be indicated. What is the difference between 160416 and 160419? 160416 specifically refers to anchovy products, while 160419 is for other fish products not elsewhere specified. If the product is anchovy, it must be classified under 160416 and cannot be classified under 160419. What regulatory documents are required for importing anchovy products? Usually, a certificate of origin, health certificate, inspection and quarantine certificate for inbound goods, label filing, etc. are required. Specific requirements are subject to customs requirements; consult the local customs. What code applies to cross-border e-commerce retail imports of anchovy products? 160416 also applies, but it must comply with the cross-border e-commerce retail import commodity list and positive list requirements, and may be subject to the cross-border e-commerce comprehensive tax. What certifications are needed for exporting anchovy products to the EU? They must comply with EU food safety regulations, such as EC 178/2002, EC 852/2004, etc., usually requiring HACCP certification and a health certificate. For details, consult the EU importer or a professional agency. If the anchovy content in an anchovy product is less than 50%, can it still be classified under 160416? Classification is based on the fish species, not the content. As long as the product's main character is an anchovy product and it has been prepared or preserved, it is still classified under 160416. However, if anchovy is only used as a seasoning ingredient, it may be classified under other headings.