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💾 Data Updated: 2025 HTS Revision 30 • Last updated: November 24, 2025

1604 - Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs:

Sub-classifications

Commodity Code
Description

Overview

Category 1604 encompasses a broad range of prepared or preserved fish products, as well as caviar and its substitutes derived from fish eggs. This classification is designed to capture fish that have undergone processing beyond simple preservation, such as cooking, smoking, marinating, or incorporation into other preparations. The key criterion is that the fish product is ready for consumption or further preparation, excluding raw or simply preserved fish that still require significant cooking or processing.

Distinguishing 1604 from its sibling categories at the highest level involves recognizing its focus on finished or semi-finished food products. While sibling categories like 0101 (Live horses) or 0201 (Meat of bovine animals, fresh or chilled) deal with raw or live agricultural commodities, 1604 specifically addresses items that have been transformed through culinary techniques. It is crucial to differentiate these prepared fish products from live aquatic creatures or raw fish products that might fall under different chapters.

Within the 1604 classification, further subcategories refine the classification based on the form and type of preparation. These subdivisions typically differentiate between whole or piece fish that are prepared or preserved, other prepared or preserved fish products (such as pastes or spreads), and specifically, caviar and its substitutes. This hierarchical structure allows for precise identification based on the specific presentation and nature of the fish product, facilitating accurate duty assessment and trade data collection.

Go up to Chapter 16: Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates

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