Heading 1604

Name: Studio Bruikbaar
Price range: $

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

Commodity Code
Description
1604 11
Fish, whole or in pieces, but not minced
- 1604 11
  Salmon
  - 1604 1100 30
    Atlantic salmon (Salmo salar)
  - 1604 1100 90
    Other
- 1604 12
  Herring
  - 1604 1210 00
    Fillets, raw, merely coated with batter or breadcrumbs, whether or not pre-fried in oil, frozen
  - 1604 1291
    Other
    - 1604 1291
      In airtight containers
      - 1604 1291 13
        Of the species Clupea harengus
        1604 1291 13
        Spiced and/or vinegar-cured, in brine
        1604 1291 13
        For processing
        1604 1291 15
        Other
        1604 1291 19
        Other
      - 1604 1291 93
        Other
        1604 1291 93
        Spiced and/or vinegar-cured, in brine
        1604 1291 93
        For processing
        1604 1291 95
        Other
        1604 1291 99
        Other
    - 1604 1299 00
      Other
- 1604 13
  Sardines, sardinella and brisling or sprats
  - 1604 1311
    Sardines
    - 1604 1311
      In olive oil
      - 1604 1311 20
        Of the species Sardina pilchardus
      - 1604 1311 90
        Other
    - 1604 1319
      Other
      - 1604 1319 20
        Of the species Sardina pilchardus
      - 1604 1319 90
        Other
  - 1604 1390
    Other
    - 1604 1390 10
      Fillets, raw, merely coated with batter or breadcrumbs, whether or not prefried in oil, deepfrozen
    - 1604 1390 91
      Other
      - 1604 1390 91
        Brisling or sprats (Sprattus sprattus)
        1604 1390 91
        In airtight cans
        1604 1390 92
        Other
      - 1604 1390 99
        Other
- 1604 14
  Tunas, skipjack tuna and bonito (Sarda spp.)
  - 1604 1421
    Tunas and skipjack tuna
    - 1604 1421
      Skipjack tuna
      - 1604 1421 00
        In vegetable oil
      - 1604 1426
        Other
        1604 1426
        Fillets known as 'loins'
        1604 1426 10
        For processing
        1604 1426 90
        Other
        1604 1428 00
        Other
    - 1604 1431
      Yellowfin tuna (Thunnus albacares)
      - 1604 1431
        In vegetable oil
        1604 1431 10
        Fillets known as 'loins'
        1604 1431 90
        Other
      - 1604 1436
        Other
        1604 1436
        Fillets known as 'loins'
        1604 1436 10
        For processing
        1604 1436 90
        Other
        1604 1438 00
        Other
    - 1604 1441
      Other
      - 1604 1441
        In vegetable oil
        1604 1441 10
        Bluefin tuna (Thunnus thynnus)
        1604 1441 20
        Atlantic bigeye tuna (Thunnus obesus)
        1604 1441 30
        Albacore tuna (Thunnus alalunga)
        1604 1441 90
        Other
      - 1604 1446
        Other
        1604 1446
        Fillets known as 'loins'
        1604 1446 11
        Of bluefin tuna (thunnus thynnus)
        1604 1446 11
        For processing
        1604 1446 19
        Other
        1604 1446 21
        Of Atlantic bigeye tuna (Thunnus obesus)
        1604 1446 21
        For processing
        1604 1446 29
        Other
        1604 1446 92
        Other
        1604 1446 92
        For processing
        1604 1446 92
        Albacore tuna (Thunnus alalunga)
        1604 1446 94
        Other
        1604 1446 97
        Other
        1604 1446 97
        Albacore tuna (Thunnus alalunga)
        1604 1446 99
        Other
        1604 1448
        Other
        1604 1448 10
        Bluefin tuna (Thunnus thynnus)
        1604 1448 20
        Atlantic bigeye tuna (Thunnus obesus)
        1604 1448 30
        Albacore tuna (Thunnus alalunga)
        1604 1448 90
        Other
  - 1604 1490 00
    Bonito (Sarda spp.)
- 1604 15
  Mackerel
  - 1604 1511
    Of the species Scomber scombrus and Scomber japonicus
    - 1604 1511 00
      Fillets
    - 1604 1519 00
      Other
  - 1604 1590 00
    Of the species Scomber australasicus
- 1604 16
  Anchovies
  - 1604 1600 10
    Spicy crispy anchovies (sambal ikan bilis) made of anchovies, onion, chilli paste, tamarind, belachan, brown sugar, and salt
  - 1604 1600 90
    Other
- 1604 1700 00
  Eels
- 1604 1800 00
  Shark fins
- 1604 19
  Other
  - 1604 1910
    Salmonidae, other than salmon
    - 1604 1910 10
      Trout (Oncorhynchus mykiss)
    - 1604 1910 11
      Peppered smoked trout fillets
    - 1604 1910 90
      Other
  - 1604 1931
    Fish of the genus Euthynnus, other than skipjack tuna (Katsuwonus pelamis)
    - 1604 1931 00
      Fillets known as 'loins'
    - 1604 1939 00
      Other
  - 1604 1950 00
    Fish of the species Orcynopsis unicolor
  - 1604 1991
    Other
    - 1604 1991
      Fillets, raw, merely coated with batter or breadcrumbs, whether or not pre-fried in oil, frozen
      - 1604 1991 30
        Of swordfish (Xiphias gladius)
      - 1604 1991 90
        Other
    - 1604 1992
      Other
      - 1604 1992 00
        Cod (Gadus morhua, Gadus ogac, Gadus macrocephalus)
      - 1604 1993
        Coalfish (Pollachius virens)
        1604 1993 10
        Preserved smoked coalfish
        1604 1993 90
        Other
      - 1604 1994 00
        Hake (Merluccius spp., Urophycis spp.)
      - 1604 1995 00
        Alaska pollock (Theragra chalcogramma) and pollack (Pollachius pollachius)
      - 1604 1997
        Other
        1604 1997 20
        Swordfish (Xiphias gladius)
        1604 1997 30
        Mackerel (Scomber colias)
        1604 1997 40
        Frigate tuna, Frigate mackerel (Auxis thazard, Auxis rochei)
        1604 1997 90
        Other
1604 20
Other prepared or preserved fish
- 1604 2005 00
  Preparations of surimi
- 1604 2010
  Other
  - 1604 2010
    Of salmon
  - 1604 2030
    Of Salmonidae, other than salmon
  - 1604 2040
    Of anchovies
    - 1604 2040 05
      Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
    - 1604 2040 90
      Other
  - 1604 2050
    Of sardines, bonito, mackerel of the species Scomber scombrus and Scomber japonicus, fish of the species Orcynopsis unicolor
    - 1604 2050 05
      Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
    - 1604 2050 10
      Of sardines
      - 1604 2050 10
        Of the species Sardina pilchardus
      - 1604 2050 19
        Other
    - 1604 2050 30
      Of bonito (Sarda s.p.p.)
    - 1604 2050 40
      Of mackerel of the species Scomber scombrus
    - 1604 2050 50
      Of mackerel of the species Scomber japonicus
    - 1604 2050 90
      Other
  - 1604 2070
    Of tuna, skipjack tuna or other fish of the genus Euthynnus
    - 1604 2070 30
      Of bluefin tuna (thunnus thynnus)
      - 1604 2070 30
        Preserved
      - 1604 2070 35
        Other
    - 1604 2070 40
      Of Atlantic bigeye tuna (Thunnus obesus)
      - 1604 2070 40
        Preserved
      - 1604 2070 45
        Other
    - 1604 2070 50
      Skipjack (Katsuwonus pelamis)
      - 1604 2070 50
        Preserved
      - 1604 2070 55
        Other
    - 1604 2070 92
      Other
      - 1604 2070 92
        Preserved
        1604 2070 92
        Albacore tuna (Thunnus alalunga)
        1604 2070 94
        Other
      - 1604 2070 97
        Other
        1604 2070 97
        Albacore tuna (Thunnus alalunga)
        1604 2070 99
        Other
  - 1604 2090
    Of other fish
    - 1604 2090 05
      Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
    - 1604 2090 11
      Of herring
      - 1604 2090 11
        Of the species Clupea harengus
      - 1604 2090 19
        Other
    - 1604 2090 20
      Preserved smoked coalfish
    - 1604 2090 30
      Brisling or sprats (Sprattus sprattus)
      - 1604 2090 30
        In airtight cans
      - 1604 2090 35
        Οther
    - 1604 2090 40
      Of mackerel (Scomber australasicus)
    - 1604 2090 50
      Lamprey
    - 1604 2090 60
      Swordfish (Xiphias gladius)
    - 1604 2090 90
      Other
1604 31
Caviar and caviar substitutes
- 1604 3100 00
  Caviar
- 1604 3200 00
  Caviar substitutes

1604129113Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
Fish, whole or in pieces, but not minced
Herring
Other
In airtight containers
Of the species Clupea harengus
Spiced and/or vinegar-cured, in brine
For processing

It all starts with a valid HS code

The code above is a complete TARIC code. This means it can be used for import declarations for the EU. For export declarations, you can use the corresponding CN-code, which consists of the first eight digits of this code. Note that the first six digits of this code are the HS-code, which is the same internationally. When classifying a product, you need to check a lot of different data sources. You can find them all in our online platform, just one mouse click away.

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