1604.16 - Anchovies:

This HTS category, 1604.16, specifically covers prepared or preserved anchovies. This includes anchovies that have been processed and packaged in a manner that extends their shelf life, such as canned, smoked, or dried preparations. The key defining characteristic is that the product consists of whole or piece anchovies, not minced or otherwise processed into a paste or similar form.

While this category is within the broader grouping of "Fish, whole or in pieces, but not minced" (1604.1), it is distinct from its sibling categories which classify other specific types of whole or piece fish like salmon (1604.11), herrings (1604.12), sardines and sprats (1604.13), tunas and bonito (1604.14), and mackerel (1604.15). The critical differentiator is the species of fish; 1604.16 is exclusively for anchovies.

The subcategories for 1604.16 further refine the classification based on packaging and preparation methods. 1604.16.20.00 distinguishes anchovies preserved in oil and packed in airtight containers, a common commercial presentation. The "Other" subcategory would then encompass all remaining preparations of anchovies that do not fall under the specific "in oil, in airtight containers" designation, allowing for a comprehensive classification of all preserved anchovy products.