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HS Code 1604110050

Fish, whole or in pieces, but not minced: - Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. - Sockeye

Aliquota dazio NPF

2%

Aliquota preferenziale

CCCT, LDCT, UST, MXT, CIAT, CT, CRT, IT, NT, SLT, PT, COLT, JT, PAT, HNT, KRT, CEUT, UAT, CPTPT, UKT: Free

Unità di misura

KGM

Gerarchia di classificazione

1604.11 Fish, whole or in pieces, but not minced: - Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs.
1604110050 Fish, whole or in pieces, but not minced: - Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. - Sockeye
Chapter 16 Notes
1. 1. This Chapter does not cover meat, meat offal, fish, crustaceans, molluscs or other aquatic invertebrates, as well as insects, prepared or preserved by the processes specified in Chapter 2 or 3, Note 6 to Chapter 4 or in heading 05.04.
2. 2. Food preparations fall in this Chapter provided that they contain more than 20% by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof. In cases where the preparation contains two or more of the products mentioned above, it is classified in the heading of Chapter 16 corresponding to the component or components which predominate by weight. These provisions do not apply to the stuffed products of...

Domande frequenti

What is the duty rate for HS code 1604110050 in Canada?

The MFN (Most Favoured Nation) duty rate for HS 1604110050 (Fish, whole or in pieces, but not minced: - Prepared or preserved fish;...) is 2%. Preferential rates may apply under free trade agreements like CUSMA, CPTPP, or CETA.

How do I classify goods under HS 1604?

Heading 1604 covers "Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs.". Classification follows the General Rules of Interpretation (GRIs) and CBSA chapter/section notes. Use CustomsLogIQ's AI classifier for accurate classification or consult CBSA advance rulings.

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