Chapter 16 is the chapter in the HS classification system for 'Preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates', covering processed aquatic products, meat products, etc. Products of this chapter are usually deep-processed by cooking, curing, smoking, canning, etc., going beyond the scope of simple preservation of Chapter 2 and Chapter 3. The core characteristic is 'preparations' — that is, the original state has been changed to form food that is ready for direct consumption or further cooking. Heading 1605 covers 'Preparations of crustaceans, molluscs or other aquatic invertebrates', including processed products such as shrimp, crab, shellfish, squid, octopus, scallops, etc. These products may be seasoned, canned, frozen, dried, etc., but must go beyond simple freezing, salting or other primary preservation. This heading is subdivided by species, such as 1605.10 for preparations of crab, 1605.20 for preparations of shrimp, 1605.30 for preparations of lobster, 1605.40 for preparations of other crustaceans, 1605.50 for preparations of scallops, etc. HS code 160552 has 6 digits: the first 2 digits '16' represent Chapter 16 (Preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates); digits 3-4 '05' represent heading 1605 (Preparations of crustaceans, molluscs or other aquatic invertebrates); digits 5-6 '52' represent subheading 1605.52, specifically 'Preparations of scallops', including all scallops that have been prepared or preserved (such as canned, seasoned, smoked, etc.). Note: the 5th digit '5' indicates the secondary classification to which scallops belong, and the 6th digit '2' further distinguishes scallops from other similar shellfish (such as mussels, oysters, etc.). Therefore, 160552 precisely points to deep-processed products of scallops. This commodity is classified under 160552 because it is scallops that have been prepared or preserved (such as cooked, seasoned, canned, etc.), which has gone beyond the scope of simple freezing and salting of Chapter 3. Differences from adjacent codes: 160551 is preparations of oysters, 160553 is preparations of mussels, 160554 is preparations of cuttlefish and squid, 160555 is preparations of octopus, 160556 is preparations of clams, cockles and arkshells, 160557 is preparations of abalone, 160558 is preparations of snails, and 160559 is preparations of other aquatic invertebrates. Preparations of scallops specifically refer to processed products of scallops (Scallop) and do not include other shellfish.

Product name: The specific name of the declared commodity, such as 'preparations of scallops', 'seasoned scallops', 'canned scallops', etc., which must be consistent with the actual goods. Method of preparation or preservation: Describe the processing technology in detail, such as 'cooked then canned', 'seasoned and frozen', 'smoked', etc., and it must reflect going beyond simple preservation. Ingredient content: List the main ingredients and proportions, such as scallop meat content, seasonings, additives, etc., to confirm whether it belongs to preparations of scallops. Packaging specifications: State the packaging form and specifications, such as 'canned, 200 grams per can', 'vacuum bag, 500 grams per bag', etc. Brand: Declare the brand of the commodity; if there is no brand, fill in 'none'. Production date: Fill in the actual production date in the format of year-month-day. Shelf life: Indicate the duration of shelf life or the expiration date. Product name: seasoned scallop preparations; Method of preparation: scallops cleaned, cooked, seasoned, then canned; Ingredient content: scallop meat 70%, water 20%, seasonings 10%; Packaging specifications: canned, 200 grams per can, 24 cans/carton; Brand: XX; Production date: 2025-01-01; Shelf life: 24 months. Mistakenly classifying simply frozen scallops under 160552, when they should actually be classified under Chapter 3. Failing to distinguish scallops from other shellfish, such as mistakenly declaring mussel preparations as scallop preparations. False declaration of ingredient content, leading to classification errors or customs doubts.

Core criteria for classification: 1. The commodity must be a processed product of scallops (Scallop); 2. The processing method must go beyond the simple preservation allowed in Chapter 3 (such as freezing, salting, drying, etc.) and must undergo deep processing such as cooking, seasoning, canning, smoking, etc.; 3. The state of the commodity is a preparation that is ready for direct consumption or requires further cooking; 4. If scallops have only been simply frozen, they should be classified under Chapter 3 (such as 0307.29); if mixed with other ingredients to make food, it must be judged according to the main ingredients and depth of processing. 030729 Frozen scallops: 030729 is simply frozen scallops that have not undergone deep processing such as cooking or seasoning; 160552 is prepared or preserved scallop preparations, with a different depth of processing. 160551 Preparations of oysters: 160551 is processed products of oysters (Oyster), while 160552 specifically refers to preparations of scallops (Scallop), with different species. 160553 Preparations of mussels: 160553 is processed products of mussels (Mussel), which are clearly different from scallop preparations in species and appearance. 160559 Preparations of other aquatic invertebrates: 160559 is preparations of other aquatic invertebrates not elsewhere specified; scallop preparations already have a dedicated subheading and should not be classified under this code. 160510 Preparations of crab: 160510 is processed products of crab, which differ from scallop preparations in raw materials and processing technology. Is the commodity scallops (Scallop)? Does the processing method go beyond simple freezing and salting? Has it undergone deep processing such as cooking, seasoning, canning, etc.? Is it mixed with other shellfish? Is it ready for direct consumption or does it require further cooking?

How can I check the tariff rate for HS code 160552? You can check the latest tariff rate by entering code 160552 on the official website of the General Administration of Customs of China, the International Trade Single Window, or a professional HS code query platform. Note that tariff rates may change depending on the country, trade agreements, origin of goods, etc., and it is recommended to rely on official real-time data. What is the difference between the HS codes for scallop preparations and frozen scallops? Frozen scallops (simply frozen) are classified under Chapter 3 (such as 030729), while scallop preparations (deep-processed by cooking, seasoning, etc.) are classified under 160552. The key difference lies in the depth of processing: whether it goes beyond simple preservation. If scallop preparations are mixed with other shellfish, how should they be classified? It must be judged according to the main ingredients and processing method. If scallops are the main ingredient and have undergone deep processing, they can still be classified under 160552; if other shellfish are the main ingredient, they should be classified under the corresponding subheading. It is recommended to provide ingredient proportions for determination. What declaration elements must be provided when declaring scallop preparations? Usually, product name, method of preparation or preservation, ingredient content, packaging specifications, brand, production date, shelf life, etc. are required. The specific requirements shall be subject to customs requirements, and the information must be true and complete. If scallop preparations are exported to the EU, is the HS code the same? The first 6 digits of the HS code are unified internationally, but the EU may use a 10-digit TARIC code. When exporting, it is necessary to confirm the complete EU code and comply with its tariff and regulatory requirements. How can classification errors for scallop preparations be avoided? Focus on confirming whether the processing method goes beyond simple preservation and accurately declare the ingredients. If uncertain, you may apply for customs advance classification, or refer to the explanations on 1605 in the 'Explanatory Notes to the Harmonized Commodity Description and Coding System'. Do scallop preparations require inspection and quarantine when imported? Yes, scallop preparations are food, and import must comply with China's national food safety standards and go through inspection and quarantine procedures. For details, you may check relevant announcements of the General Administration of Customs. For cross-border e-commerce sales of scallop preparations, how should the HS code be filled in? When declaring for cross-border e-commerce, the HS code must be filled in according to the actual state of the commodity. If it is a deep-processed scallop preparation, 160552 should be filled in; if it is simply frozen, the Chapter 3 code should be filled in. It is recommended to consult a professional customs broker.