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 and prepared animal-derived food products. This chapter includes sausages, meat preparations, fish preparations, crustacean and mollusc preparations, etc., but excludes primary products that have only been simply frozen, salted, or smoked (classified under Chapters 2 and 3). The core of Chapter 16 lies in 'preparations' — that is, goods that have undergone cooking, seasoning, canning, or other substantive processing that changes the essential character of the original product. Heading 1605 covers 'Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved by other methods; caviar and caviar substitutes prepared from fish eggs; crustaceans, molluscs and other aquatic invertebrates, prepared or preserved by other methods'. This heading is divided into multiple subheadings, including fish preparations (1604) and crustacean, mollusc preparations (1605). 1605 focuses on processed preparations of molluscs (such as abalone, scallops, mussels, octopus, etc.) and other aquatic invertebrates, requiring preparation or preservation treatment rather than simple freezing or temporary preservation. The first 2 digits '16' represent Chapter 16, i.e., the chapter on preparations of animal-derived food, distinguished from Chapter 3 on primary aquatic products. The 3rd-4th digits '05' represent heading 1605, specifically referring to crustaceans, molluscs and other aquatic invertebrates prepared or preserved by other methods, parallel to 1604 (fish preparations). The 5th-6th digits '57' is the subheading, under 1605, further subdivided into 'abalone preparations'. Specifically, 1605.57 is the exclusive subheading for 'abalone', covering all abalone that has been prepared or preserved (including canned, seasoned, dried then further processed, etc.), but excluding abalone that has only been simply frozen, salted, or smoked (classified under Chapter 3). This commodity is classified under 1605.57 because abalone is a mollusc and has been prepared or preserved (such as cooked, seasoned, canned, etc.), changing its original state. If only frozen, salted, or smoked, it should be classified under Chapter 3 (such as 0307.8). If mixed with other molluscs but abalone is the predominant component, it is still classified under this subheading; if abalone is not the predominant component in a mixed preparation, it may be classified under 1605.59 (other). Therefore, the degree of processing and the proportion of ingredients are the key determinants.

Product Name: The specific name of the declared commodity, such as 'canned abalone', 'seasoned abalone', etc., which must be consistent with the actual goods. Processing Method: Detailed description of the preparation or preservation method, such as 'canned', 'seasoned and cooked', 'dried then seasoned', etc. Ingredient Content: Percentage of abalone content, and whether it contains other molluscs or fillers. Packaging Specifications: Retail packaging or industrial packaging, such as '200g/can', '10kg/carton'. Brand: The brand or trademark of the commodity; if no brand, state 'none'. Production Date: Production batch number or date, used for food safety traceability. Shelf Life: The shelf life or best-before date of the commodity. Product Name: Seasoned canned abalone; Processing Method: abalone cleaned, cooked, seasoned, canned, high-temperature sterilized; Ingredient Content: abalone ≥60%, broth and seasoning ≤40%; Packaging Specifications: 200g/can, 24 cans/carton; Brand: XX Brand; Production Date: 2025-03-01; Shelf Life: 24 months. Misdeclaring 'frozen abalone' as 1605.57, when it should actually be classified under 0307.8. Failing to specify abalone content; if below 50%, it may be classified under 1605.59. Ignoring the definition of 'preserved'; abalone that is only salted should be classified under Chapter 3. Declaring the processing method too vaguely, such as 'prepared' without specifying the specific process. Packaging specifications inconsistent with the actual goods, affecting customs inspection.

The core basis for classification is the degree of processing and the composition of the commodity. First, the abalone must have been 'prepared or preserved' — that is, beyond the simple freezing, salting, smoking, or other treatments permitted under Chapter 3. Second, it must be determined whether abalone is the predominant ingredient of the commodity; if mixed with other molluscs, it is classified according to the predominant ingredient. Finally, subheading 1605.57 specifically refers to abalone; if abalone is not the predominant ingredient in a mixed preparation, it is classified under 1605.59. In addition, note Chapter 16 Note 2: pre-packaged mixed preparations are classified according to the predominant ingredient. 0307.8 Frozen, salted or smoked abalone: Only simply preserved, without changing the original state, classified under Chapter 3; whereas 1605.57 requires cooking, seasoning, or other deep processing. 1605.59 Other mollusc preparations: When abalone is not the predominant ingredient in a mixed preparation, it is classified under this code; 1605.57 requires abalone to be the predominant ingredient or a single-abalone preparation. 1604 Fish preparations: 1604 covers fish preparations, while 1605 covers crustaceans, molluscs, etc.; abalone is a mollusc, so it is classified under 1605. 1605.10 Crab preparations: Crabs are crustaceans, classified under 1605.10; abalone is a mollusc, classified under 1605.57. 1605.20 Shrimp preparations: Shrimp are crustaceans, classified under 1605.20; different category from abalone. Has it undergone deep processing such as cooking or seasoning? Is abalone the predominant ingredient? Has it only been frozen, salted, or smoked? Is the packaging for retail sale? Is it mixed with other molluscs?

How to determine whether abalone preparations should be classified under 1605.57 or 0307.8? The key is the processing method. If only simply treated by freezing, salting, smoking, etc., maintaining the original state, it is classified under 0307.8; if prepared or preserved through cooking, seasoning, canning, etc., it is classified under 1605.57. For example, frozen abalone is classified under 0307.8, and seasoned canned abalone is classified under 1605.57. How are mixed preparations with abalone content below 50% classified? According to Chapter 16 Note 2, mixed preparations are classified according to the predominant ingredient. If the abalone content is lower than other ingredients, it cannot be classified under 1605.57 and should be classified under 1605.59 (other mollusc preparations) or the corresponding subheading. It is recommended to clearly declare the content of each ingredient. Under which code should dried abalone be classified after seasoning? If dried abalone is only dried, it is classified under 0307.8; if after drying it is further processed by seasoning, cooking, etc., it is classified under 1605.57. Note whether the processing has changed the original nature. What elements are required when declaring canned abalone? Product name, processing method, ingredient content, packaging specifications, brand, production date, shelf life, etc. are required. The processing method should be described in detail, such as 'canned, high-temperature sterilized', and the ingredient content should specify the percentage of abalone. What are the common classification errors for imported abalone preparations? Common errors include: misclassifying frozen abalone as 1605.57; failing to specify abalone content leading to incorrect subheading; confusing the concepts of 'preserved' and 'prepared'; ignoring the classification rules for mixed preparations. It is recommended to refer to customs classification decisions. How to check the tariff rate for abalone preparations? You can visit the website of the General Administration of Customs of China or use tools such as 'Customs Classification Assistant' and enter HS code 1605.57 to check the MFN rate, general rate, etc. Rates are subject to change; refer to the latest announcements. What certifications are required for exporting abalone preparations to the EU? Compliance with EU food safety regulations is required, such as EC 853/2004 hygiene requirements, and health certificates, certificates of origin, etc. may be needed. It is recommended to consult a professional customs broker or the CCPIT. How to declare abalone preparations sold via cross-border e-commerce? Cross-border e-commerce requires declaration according to the personal postal tax or cross-border e-commerce comprehensive tax, providing order, payment, and logistics information. The HS code remains 1605.57, but attention should be paid to retail packaging and labeling requirements.