Harmonised Commodity Description and Coding System (HS) - level 2 - Chapter |
16 |
Preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates, or of insects |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160411 |
Prepared or preserved salmon, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160412 |
Prepared or preserved herrings, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160413 |
Prepared or preserved sardines, sardinella and brisling or sprats, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160414 |
Prepared or preserved tunas, skipjack and Atlantic bonito, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160415 |
Prepared or preserved mackerel, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160416 |
Prepared or preserved anchovies, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160417 |
Prepared or preserved eels, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160418 |
Prepared or preserved shark fins, whole or in pieces (excl. minced) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160419 |
Prepared or preserved fish, whole or in pieces (excl. minced, merely smoked, and salmon, herrings, sardines, sardinella, brisling or sprats, tunas, skipjack, bonito "sarda spp.", mackerel, anchovies and eels) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160420 |
Prepared or preserved fish (excl. whole or in pieces) |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160431 |
Caviar |
Harmonised Commodity Description and Coding System (HS) - level 4 - Article |
160432 |
Caviar substitutes prepared from fish eggs |