HTS Chapter 16: Preparations of meat, fish, crustaceans or molluscs
HTS Chapter 16 covers Preparations of meat, fish, crustaceans or molluscs. Browse 3 published headings, then narrow to the active product line that matches the goods.
2026 HTS Rev 19 Synced Rules verified Operational
Written to help non-specialists understand this page. Rates, dates, and legal facts come from the official records above and on the linked source.
HTS Chapter 16 covers prepared or preserved foods made from meat, meat offal, blood, insects, fish, crustaceans, molluscs, and other aquatic invertebrates. Representative headings include 1602 for prepared or preserved meat products, 1604 for prepared or preserved fish and caviar products, and 1605 for prepared or preserved crustaceans, molluscs, and other aquatic invertebrates. Products may include items such as canned, cooked, smoked, seasoned, or otherwise prepared foods, but the exact classification depends on the product’s ingredients and processing.
The HTS is organized from broad to specific: a chapter, then a four-digit heading, a more detailed six-digit subheading, and finally a U.S.-specific 10-digit statistical number. Start by identifying the main animal material and how it has been prepared, then read the legal notes, heading text, subheading descriptions, and applicable classification rules. Check whether another chapter is more specific or whether an exclusion applies; packaging, mixtures, proportions, and intended use can affect the result. When the wording or facts are unclear, a customs broker or binding ruling may be appropriate.
What to check
- Confirm the product’s exact ingredients, species, condition, processing method, and packaging before choosing a subheading.
- Compare the product with the Chapter 16 notes and the notes for related chapters; exclusions can move certain products elsewhere in the HTS.
- Use the complete 10-digit HTS code, not only the chapter or four-digit heading, and verify that the description matches the merchandise.
- Check whether composition, intended use, serving format, or retail presentation affects classification under the relevant subheading.
- Review current Chapter 99 provisions and other applicable measures separately; any additional duty or trade remedy treatment must be confirmed from current official HTS instructions.
How to use this chapter
A chapter is the first classification level, not a duty rate. Choose the heading that describes the product, narrow by material, construction, use, or other legal distinctions, and verify the final line against the official HTS notes.
Heading list
| HTS code | Description | Linked 8-digit entries |
|---|---|---|
| 1602 | Other prepared or preserved meat, meat offal, blood or insects: | 0 |
| 1604 | Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs: | 0 |
| 1605 | Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved: | 0 |
Linked measures
0 linked measure entries in the current snapshot.
Questions about HTS Chapter 16
What does HTS Chapter 16 cover?
HTS Chapter 16 covers Preparations of meat, fish, crustaceans or molluscs. This page groups the chapter’s 4-digit headings; a shipment still needs the most specific active 8- or 10-digit line supported by the product facts.
Is HTS Chapter 16 a final product classification?
No. A chapter is a broad 2-digit category. Narrow it to the applicable heading and the most specific active statistical line before estimating duty or filing an entry.