HS Chapter 16: Preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates, or of insects
All 42 six-digit HS codes in this chapter, under 5 headings, with the official descriptions.
| HS code | Official description |
|---|---|
| 16.01 | Sausages and similar products, of meat, meat offal, blood or insects; food preparations based on these products. |
| 1601.00 | Sausages and similar products, of meat, meat offal, blood or insects; food preparations based on these products. |
| 16.02 | Other prepared or preserved meat, meat offal, blood or insects. |
| 1602.10 | Homogenized preparations |
| 1602.20 | Of liver of any animal |
| 1602.31 | Of turkeysOf poultry of heading 01.05 |
| 1602.32 | Of fowls of the species Gallus domesticusOf poultry of heading 01.05 |
| 1602.39 | OtherOf poultry of heading 01.05 |
| 1602.41 | Hams and cuts thereofOf swine |
| 1602.42 | Shoulders and cuts thereofOf swine |
| 1602.49 | Other, including mixturesOf swine |
| 1602.50 | Of bovine animals |
| 1602.90 | Other, including preparations of blood of any animal |
| 16.03 | Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates. |
| 1603.00 | Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates. |
| 16.04 | Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. |
| 1604.11 | SalmonFish, whole or in pieces, but not minced |
| 1604.12 | HerringsFish, whole or in pieces, but not minced |
| 1604.13 | Sardines, sardinella and brisling or spratsFish, whole or in pieces, but not minced |
| 1604.14 | Tunas, skipjack tuna and bonito (Sarda spp.)Fish, whole or in pieces, but not minced |
| 1604.15 | MackerelFish, whole or in pieces, but not minced |
| 1604.16 | AnchoviesFish, whole or in pieces, but not minced |
| 1604.17 | EelsFish, whole or in pieces, but not minced |
| 1604.18 | Shark finsFish, whole or in pieces, but not minced |
| 1604.19 | OtherFish, whole or in pieces, but not minced |
| 1604.20 | Other prepared or preserved fish |
| 1604.31 | CaviarCaviar and caviar substitutes |
| 1604.32 | Caviar substitutesCaviar and caviar substitutes |
| 16.05 | Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved. |
| 1605.10 | Crab |
| 1605.21 | Not in airtight containerShrimps and prawns |
| 1605.29 | OtherShrimps and prawns |
| 1605.30 | Lobster |
| 1605.40 | Other crustaceans |
| 1605.51 | OystersMolluscs |
| 1605.52 | Scallops, including queen scallopsMolluscs |
| 1605.53 | MusselsMolluscs |
| 1605.54 | Cuttle fish and squidMolluscs |
| 1605.55 | OctopusMolluscs |
| 1605.56 | Clams, cockles and arkshellsMolluscs |
| 1605.57 | AbaloneMolluscs |
| 1605.58 | Snails, other than sea snailsMolluscs |
| 1605.59 | OtherMolluscs |
| 1605.61 | Sea cucumbersOther aquatic invertebrates |
| 1605.62 | Sea urchinsOther aquatic invertebrates |
| 1605.63 | JellyfishOther aquatic invertebrates |
| 1605.69 | OtherOther aquatic invertebrates |
Official descriptions: CBSA Customs Tariff, 2026 (version 2). These are six-digit HS subheadings, shared by Canada, the United States and Mexico. Import entries need the full ten-digit code for the importing country: check the CBSA Customs Tariff for Canada or the U.S. Harmonized Tariff Schedule, and confirm the classification with your customs broker.