1604.15.00.00 - Mackerel 🖩

HTS Code 1604.15.00.00 specifically classifies Mackerel. This category encompasses mackerel that has been prepared or preserved in ways that fall outside of simple freezing or refrigeration, such as canning, drying, salting, or cooking. The classification covers whole fish or pieces thereof, provided they are not minced.

When differentiating this category from its siblings, the key distinguishing factor is the specific species of fish. While 1604.11 covers Salmon, 1604.12 covers Herrings, and 1604.14 covers Tunas, skipjack tuna, and bonito, this heading is solely dedicated to Mackerel. Other siblings, like 1604.13 for Sardines, sardinella, and brisling or sprats, and 1604.16 for Anchovies, further segment the market based on distinct fish types.

As this is a leaf node within the HTS structure, there are no further subdivisions under 1604.15.00.00. Classification decisions within this code will therefore focus on confirming that the product is indeed mackerel and that its preparation or preservation method aligns with the broader scope of Chapter 16, specifically "Prepared or preserved fish." The emphasis remains on the species and the state of preservation as the primary classification drivers at this level.