Chapter 16 is the major category in the HS classification system for 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates', covering processed animal food products (such as cooked, cured, smoked, canned, etc.), but excluding animal products that are merely simply frozen, chilled, or fresh. This chapter aims to distinguish primary agricultural products from deeply processed foods, ensuring that processed foods are classified according to their degree of processing and composition. Heading 1604 covers 'prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs', including whole or cut fish that have been cooked, smoked, cured, canned, or otherwise processed, but not made into sauces or soups. This heading is further subdivided by fish species and processing method, such as salmon, herring, tuna, etc. 160419 is 'other prepared or preserved fish', i.e., fish preparations not named in the preceding subheadings. Code 160419 is a 6-digit subheading: the first 2 digits '16' represent Chapter 16 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates'; digits 3-4 '04' represent the heading 'prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs'; digits 5-6 '19' represent the subheading 'other', i.e., under heading 1604, fish preparations other than those specifically named such as salmon, herring, tuna, mackerel, sardines, anchovies, cyprinids, eels, etc. Therefore, 160419 refers to prepared or preserved fish products not specifically named. This product is classified under 160419 rather than adjacent codes because its processing method constitutes 'preparation or preservation' (such as cooking, canning, smoking, etc.), and the fish species is not specifically named in 160411 to 160418. If it were fresh, chilled, or frozen fish, it would be classified under Chapter 03; if it were dried, smoked, or salted but not further prepared, it might be classified under 0305; if it were caviar or caviar substitutes, it would be classified under other subheadings of 1604.
Chapter
Chapter 16 is the major category in the HS classification system for 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates', covering processed animal food products (such as cooked, cured, smoked, canned, etc.), but excluding animal products that are merely simply frozen, chilled, or fresh. This chapter aims to distinguish primary agricultural products from deeply processed foods, ensuring that processed foods are classified according to their degree of processing and composition.
Heading
Heading 1604 covers 'prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs', including whole or cut fish that have been cooked, smoked, cured, canned, or otherwise processed, but not made into sauces or soups. This heading is further subdivided by fish species and processing method, such as salmon, herring, tuna, etc. 160419 is 'other prepared or preserved fish', i.e., fish preparations not named in the preceding subheadings.
Digit Breakdown
Code 160419 is a 6-digit subheading: the first 2 digits '16' represent Chapter 16 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates'; digits 3-4 '04' represent the heading 'prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs'; digits 5-6 '19' represent the subheading 'other', i.e., under heading 1604, fish preparations other than those specifically named such as salmon, herring, tuna, mackerel, sardines, anchovies, cyprinids, eels, etc. Therefore, 160419 refers to prepared or preserved fish products not specifically named.
Classification Basis
This product is classified under 160419 rather than adjacent codes because its processing method constitutes 'preparation or preservation' (such as cooking, canning, smoking, etc.), and the fish species is not specifically named in 160411 to 160418. If it were fresh, chilled, or frozen fish, it would be classified under Chapter 03; if it were dried, smoked, or salted but not further prepared, it might be classified under 0305; if it were caviar or caviar substitutes, it would be classified under other subheadings of 1604.
📝 Declaration Elements
Product Name: The specific name of the declared commodity, which should accurately reflect the processing method and fish species, such as 'canned sardines in tomato sauce', 'smoked salmon', etc. Brand: Fill in the brand of the commodity; if there is no brand, fill in 'no brand', used for customs intellectual property protection and market traceability. Processing Method: Provide a detailed description of the processing technique, such as 'cooked, canned', 'smoked', 'salted', etc., to determine classification. Ingredient Content: List the main ingredients and their proportions, such as fish content, seasonings, additives, etc., to confirm whether it qualifies as a fish product. Packaging Specifications: Fill in the packaging form and specifications, such as 'canned, 200 grams per can', 'vacuum bag, 500 grams per bag', etc. Brand Type: Select 'foreign brand (OEM production)', 'domestic brand', or 'no brand', used for statistics and regulation. Export Preference Status: If exporting to a free trade agreement country, fill in whether preferential tariffs apply, such as 'enjoys agreement rate'. Product Name: Canned sardines in tomato sauce; Brand: Haifeng; Processing Method: cooked, canned; Ingredient Content: sardines 70%, tomato sauce 20%, water 5%, salt 3%, sugar 2%; Packaging Specifications: canned, 200 grams per can, 24 cans/carton; Brand Type: domestic brand; Export Preference Status: enjoys China-ASEAN agreement rate. Failure to specify the fish species, making it impossible to determine whether it falls under the 'other' subheading. Unclear description of processing method, which may be mistakenly classified under Chapter 03. Ingredient content not listed, which may affect classification and tariff application.
Product Name
The specific name of the declared commodity, which should accurately reflect the processing method and fish species, such as 'canned sardines in tomato sauce', 'smoked salmon', etc.
⚠️ Writing only 'fish products' or 'canned fish' without specifying the fish species and processing method.
Brand
Fill in the brand of the commodity; if there is no brand, fill in 'no brand', used for customs intellectual property protection and market traceability.
⚠️ Mistaking the manufacturer's name for the brand, or omitting the brand.
Processing Method
Provide a detailed description of the processing technique, such as 'cooked, canned', 'smoked', 'salted', etc., to determine classification.
⚠️ Vaguely writing 'processed' without specifying whether it is cooked, smoked, or salted.
Ingredient Content
List the main ingredients and their proportions, such as fish content, seasonings, additives, etc., to confirm whether it qualifies as a fish product.
⚠️ Not listing the fish content, or omitting seasoning ingredients.
Packaging Specifications
Fill in the packaging form and specifications, such as 'canned, 200 grams per can', 'vacuum bag, 500 grams per bag', etc.
⚠️ Writing only 'canned' without indicating net weight, or unclear packaging units.
Brand Type
Select 'foreign brand (OEM production)', 'domestic brand', or 'no brand', used for statistics and regulation.
⚠️ Confusing brand types, such as declaring OEM production as a domestic brand.
Export Preference Status
If exporting to a free trade agreement country, fill in whether preferential tariffs apply, such as 'enjoys agreement rate'.
⚠️ Omitting or incorrectly filling in the preference status, resulting in failure to enjoy preferences.
Failure to specify the fish species, making it impossible to determine whether it falls under the 'other' subheading.
Unclear description of processing method, which may be mistakenly classified under Chapter 03.
Ingredient content not listed, which may affect classification and tariff application.
🎯 Classification Logic
The core criteria for classification are: 1) whether the commodity has undergone 'preparation or preservation' processing, such as cooking, smoking, canning, etc.; 2) whether the fish species is specifically named under heading 1604; if not named, it is classified under 160419; 3) whether it is caviar or caviar substitutes; if so, it is classified under other subheadings of 1604. Reference should also be made to the Explanatory Notes to the Harmonized System for the interpretation of 'preparation or preservation', as well as classification decisions issued by the General Administration of Customs. 0305 Dried, smoked, salted or brined fish: 0305 covers fish that are only dried, smoked, salted, or brined, without further preparation or preservation; whereas fish under 160419 have undergone deeper processing such as cooking, canning, etc. 160411 Preparations of salmon: 160411 specifically refers to prepared or preserved salmon; if the fish species is salmon, it is classified under this code rather than 160419. 160412 Preparations of herring: 160412 specifically refers to prepared or preserved herring; if the fish species is herring, it is classified under this code. 160413 Preparations of sardines: 160413 specifically refers to prepared or preserved sardines, sardinella, brisling or sprats; if the fish species is these, it is classified under this code. 160414 Preparations of tuna: 160414 specifically refers to prepared or preserved tuna, skipjack or bonito; if the fish species is these, it is classified under this code. Does the processing method go beyond simple freezing or chilling? Is the fish species specifically named under 1604? Is it caviar or a caviar substitute? Is fish the main ingredient by content? Is the packaging for retail sale?
Basis
The core criteria for classification are: 1) whether the commodity has undergone 'preparation or preservation' processing, such as cooking, smoking, canning, etc.; 2) whether the fish species is specifically named under heading 1604; if not named, it is classified under 160419; 3) whether it is caviar or caviar substitutes; if so, it is classified under other subheadings of 1604. Reference should also be made to the Explanatory Notes to the Harmonized System for the interpretation of 'preparation or preservation', as well as classification decisions issued by the General Administration of Customs.
Confused Codes：
0305 - Dried, smoked, salted or brined fish
0305 covers fish that are only dried, smoked, salted, or brined, without further preparation or preservation; whereas fish under 160419 have undergone deeper processing such as cooking, canning, etc.
160411 - Preparations of salmon
160411 specifically refers to prepared or preserved salmon; if the fish species is salmon, it is classified under this code rather than 160419.
160412 - Preparations of herring
160412 specifically refers to prepared or preserved herring; if the fish species is herring, it is classified under this code.
160413 - Preparations of sardines
160413 specifically refers to prepared or preserved sardines, sardinella, brisling or sprats; if the fish species is these, it is classified under this code.
160414 - Preparations of tuna
160414 specifically refers to prepared or preserved tuna, skipjack or bonito; if the fish species is these, it is classified under this code.
Self-Check：
✓ Does the processing method go beyond simple freezing or chilling?
✓ Is the fish species specifically named under 1604?
✓ Is it caviar or a caviar substitute?
✓ Is fish the main ingredient by content?
✓ Is the packaging for retail sale?
❓ FAQ
How do I check the tariff rate for 160419? You can check the 'Import and Export Tariff' through the official website of the General Administration of Customs of China or the 'Internet + Customs' platform by entering code 160419 to view the MFN rate, agreement rates, etc. You can also use the customs classification advance ruling service to confirm tariff applicability. What is the main difference between 160419 and 0305? 0305 is fish that is only dried, smoked, salted, or brined, belonging to primary processing; 160419 is fish that has been prepared or preserved by cooking, canning, etc., belonging to deep processing. If the processing method is only salting, it should be classified under 0305. If the fish species is salmon but it is canned, which code should it be classified under? It should be classified under 160411 (preparations of salmon), because under heading 1604, classification is subdivided by fish species, and salmon is specifically named, so it is not classified under 160419 'other'. How should ingredient content be filled in during declaration? You need to list the main ingredients and their percentages, such as fish, seasonings, additives, etc., e.g., 'fish 70%, tomato sauce 20%, water 10%'. This helps customs confirm classification and whether sensitive ingredients are present. What is the export tax rebate rate for 160419? The export tax rebate rate is adjusted with national policies. It is recommended to obtain the latest rebate rate through the official website of the State Taxation Administration or by consulting your local tax bureau. Generally, deeply processed fish products have higher rebate rates. How do I declare the HS code for canned fish sold via cross-border e-commerce? If it is canned prepared or preserved fish and the fish species is not specifically named, you can declare 160419. You need to provide elements such as product name, brand, processing method, ingredient content, etc., and note that the destination country's HS code may differ. What regulatory documents are required for classification under 160419? Generally, basic documents such as export declaration, invoice, packing list, and contract are required. If required by the importing country, health certificates, certificates of origin, etc., may be needed. Specific requirements are subject to customs regulations. If the fish product contains vegetables, does it affect classification? If the vegetables are only for seasoning or as a side dish and fish is the main ingredient, it is still classified under 160419. If the proportion of vegetables is too high, it may be classified under Chapter 20 vegetable preparations. Judgment should be based on ingredient content and processing method.
Q: How do I check the tariff rate for 160419?
A: You can check the 'Import and Export Tariff' through the official website of the General Administration of Customs of China or the 'Internet + Customs' platform by entering code 160419 to view the MFN rate, agreement rates, etc. You can also use the customs classification advance ruling service to confirm tariff applicability.
Q: What is the main difference between 160419 and 0305?
A: 0305 is fish that is only dried, smoked, salted, or brined, belonging to primary processing; 160419 is fish that has been prepared or preserved by cooking, canning, etc., belonging to deep processing. If the processing method is only salting, it should be classified under 0305.
Q: If the fish species is salmon but it is canned, which code should it be classified under?
A: It should be classified under 160411 (preparations of salmon), because under heading 1604, classification is subdivided by fish species, and salmon is specifically named, so it is not classified under 160419 'other'.
Q: How should ingredient content be filled in during declaration?
A: You need to list the main ingredients and their percentages, such as fish, seasonings, additives, etc., e.g., 'fish 70%, tomato sauce 20%, water 10%'. This helps customs confirm classification and whether sensitive ingredients are present.
Q: What is the export tax rebate rate for 160419?
A: The export tax rebate rate is adjusted with national policies. It is recommended to obtain the latest rebate rate through the official website of the State Taxation Administration or by consulting your local tax bureau. Generally, deeply processed fish products have higher rebate rates.
Q: How do I declare the HS code for canned fish sold via cross-border e-commerce?
A: If it is canned prepared or preserved fish and the fish species is not specifically named, you can declare 160419. You need to provide elements such as product name, brand, processing method, ingredient content, etc., and note that the destination country's HS code may differ.
Q: What regulatory documents are required for classification under 160419?
A: Generally, basic documents such as export declaration, invoice, packing list, and contract are required. If required by the importing country, health certificates, certificates of origin, etc., may be needed. Specific requirements are subject to customs regulations.
Q: If the fish product contains vegetables, does it affect classification?
A: If the vegetables are only for seasoning or as a side dish and fish is the main ingredient, it is still classified under 160419. If the proportion of vegetables is too high, it may be classified under Chapter 20 vegetable preparations. Judgment should be based on ingredient content and processing method.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.