# 1604 — Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs

HS code 1604 classifies Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. It belongs to Chapter 16 (Preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates, or of insects) of Section IV (Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes; products, whether or not containing nicotine, intended for inhalation without combustion; other nicotine containing products intended for the intake of nicotine into the human body) of the Harmonized System.

> Section IV · Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes; products, whether or not containing nicotine, intended for inhalation without combustion; other nicotine containing products intended for the intake of nicotine into the human body
> Chapter 16 · Preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates, or of insects

**HS code:** `1604`

## Description

Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs

## Subheadings

- `160411` — Fish, whole or in pieces, but not minced — Salmon
- `160412` — Fish, whole or in pieces, but not minced — Herring
- `160413` — Fish, whole or in pieces, but not minced — Sardines, sardinella and brisling or sprats
- `160414` — Fish, whole or in pieces, but not minced — Tunas, skipjack tuna and bonito (Sarda spp.)
- `160415` — Fish, whole or in pieces, but not minced — Mackerel
- `160416` — Fish, whole or in pieces, but not minced — Anchovies
- `160417` — Fish, whole or in pieces, but not minced — Eels
- `160418` — Fish, whole or in pieces, but not minced — Shark fins
- `160419` — Fish, whole or in pieces, but not minced — Other
- `160420` — Other prepared or preserved fish
- `160431` — Caviar and caviar substitutes — Caviar
- `160432` — Caviar and caviar substitutes — Caviar substitutes

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Source: https://eximagent.ai/hscode/16/1604
Last updated: 2026-06-03
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