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Spain flag Spain HS Code

HS Code 160420: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs : Other prepared or preserved fish in Spain

What is HS Code 160420 in Spain

Under Spain's Combined Nomenclature / TARIC (Nomenclatura Combinada), HS Code 160420 is the WCO Harmonized System subheading for Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs : Other prepared or preserved fish. This is the most detailed internationally standardized level; Spain extends classifications to 10 digits under its national tariff system. 160420 belongs to Section IV: Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes, Chapter 16: Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates, Heading 1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs.

Explore more 2026 Latest Spain import export trade data and shipment records for HS Code Prepared Minced Fish on TradeInt global trade data platform

Classification Path of HS Code 160420 in Spain

Section IV
Chapters (16-24) Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes
Chapter 16
Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates
HS Code 1604
Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
HS Code 160420
Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs : Other prepared or preserved fish
HS Code 1604209090
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Other
HS Code 1604209035
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : ?ther
HS Code 1604209030
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Brisling or sprats (Sprattus sprattus) In airtight cans
HS Code 1604209005
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604209050
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Lamprey
HS Code 1604209011
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Of herring Of the species Clupea harengus
HS Code 1604209019
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Of herring Other
HS Code 1604209040
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : of mackerel (Scomber australasicus)
HS Code 1604209020
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Preserved smoked coalfish
HS Code 1604209060
Fish, prepared or preserved (excl. fish whole or in pieces, preparations of surimi and salmonidae, anchovies, sardines, bonito, mackerel of the species Scomber scombrus and of the species Scomber japonicus and fish of the species Orcynopsis unicolor, tunas, skipjack and other fish of the species Euthynnus) : Swordfish (Xiphias gladius)
HS Code 1604200500
Preparations of surimi
HS Code 1604204005
Prepared or preserved anchovies (excl. whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604204090
Prepared or preserved anchovies (excl. whole or in pieces) : Other
HS Code 1604207055
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Skipjack (Katsuwonus pelamis) Other
HS Code 1604201030
Prepared or preserved salmon (excl. whole or in pieces) : Atlantic salmon (Salmo salar)
HS Code 1604201005
Prepared or preserved salmon (excl. whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604201090
Prepared or preserved salmon (excl. whole or in pieces) : Other
HS Code 1604203005
Prepared or preserved salmonidae (excl. salmon and whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604203090
Prepared or preserved salmonidae (excl. salmon and whole or in pieces) : Other
HS Code 1604203010
Prepared or preserved salmonidae (excl. salmon and whole or in pieces) : Trout (Oncorhynchus mykiss)
HS Code 1604205005
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604205030
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Of bonito (Sarda s.p.p.)
HS Code 1604205050
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Of mackerel of the species Scomber japonicus
HS Code 1604205040
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Of mackerel of the species Scomber scombrus
HS Code 1604205010
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Of sardines Of the species Sardina pilchardus
HS Code 1604205019
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Of sardines Other
HS Code 1604205090
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Other
HS Code 1604207045
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Of Atlantic bigeye tuna (Thunnus obesus) Other
HS Code 1604207040
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Of Atlantic bigeye tuna (Thunnus obesus) Preserved
HS Code 1604207035
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : of Bluefin tunas (thunnus thynnus) Other
HS Code 1604207030
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : of Bluefin tunas (thunnus thynnus) Preserved
HS Code 1604207097
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Other : Albacore tuna (Thunnus alalunga)
HS Code 1604207092
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Other : Preserved Albacore tuna (Thunnus alalunga)
HS Code 1604207094
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Other Other Preserved Other
HS Code 1604207099
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Other Other Preserved Other
HS Code 1604207050
Prepared or preserved tunas, skipjack or other fish of genus Euthynnus (excl. whole or in pieces) : Skipjack (Katsuwonus pelamis) Preserved

Spain Tariff Classification: Combined Nomenclature / TARIC (CN / TARIC)

In Spain, HS 160420 is classified under the Combined Nomenclature / TARIC (Nomenclatura Combinada) — a 10-digit national extension of the WCO 6-digit Harmonized System.

Tariff schedule Combined Nomenclature / TARIC (CN / TARIC)
Local name Nomenclatura Combinada
Digits 10
Official source https://sede.agenciatributaria.gob.es/
You know what 160420 means. Now see 2026 latest real trade activity for Prepared Minced Fish in Spain.
Buyers, suppliers, origin and destination countries, shipment dates, and quantities direct from customs records.
Search 2026 Latest Spain Import DataSearch 2026 Latest Spain Export Data

Top Trading Product of HS Code 1604

Top Spain import Product Under HS Code 1604

1 160414: Fish, whole or in pieces, but not minced : Tuna, skipjack and bonito (Sarda spp.) $1.0B2 160416: Fish, whole or in pieces, but not minced : Anchovies $123.5M3 160420: Other prepared or preserved fish $91.8M
Figures shown for 2025.
For more 2026 recent data, search for Spain import trade records

Top Spain export Product Under HS Code 1604

1 160414: Fish, whole or in pieces, but not minced : Tuna, skipjack and bonito (Sarda spp.) $916.1M2 160420: Other prepared or preserved fish $253.4M3 160416: Fish, whole or in pieces, but not minced : Anchovies $68.3M
Figures shown for 2025.
For more 2026 recent data, search for Spain export trade records

Related HS Code to Spain Prepared Minced Fish (160420)

HS Code 1604200500
Preparations of surimi
HS Code 1604201005
Prepared or preserved salmon (excl. whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604201030
Prepared or preserved salmon (excl. whole or in pieces) : Atlantic salmon (Salmo salar)
HS Code 1604201090
Prepared or preserved salmon (excl. whole or in pieces) : Other
HS Code 1604203005
Prepared or preserved salmonidae (excl. salmon and whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604203010
Prepared or preserved salmonidae (excl. salmon and whole or in pieces) : Trout (Oncorhynchus mykiss)
HS Code 1604203090
Prepared or preserved salmonidae (excl. salmon and whole or in pieces) : Other
HS Code 1604204005
Prepared or preserved anchovies (excl. whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings
HS Code 1604204090
Prepared or preserved anchovies (excl. whole or in pieces) : Other
HS Code 1604205005
Prepared or preserved sardines, bonito, mackerel of species Scomber scombrus and japonicus and fish of species Orcynopsis unicolor (excl. whole or in pieces) : Curry fish balls made of fish meat, curry, wheat starch, salt, sugar, and compound condiments; Four colour rolls made of fish meat, crab stick, seaweed, beancurd skin, vegetable oil, sugar, salt, potato starch, monosodium glutamate and seasonings

Frequently Asked Questions

What is HS code 160420 in Spain?
HS code 160420 covers Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs : Other prepared or preserved fish in Spain. It sits in Chapter 16 (Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates), Heading 1604 of the Harmonized System, and is classified under CN / TARIC.
Is HS code 160420 the same across all countries?
What system does Spain use to classify HS code 160420?
Where can I officially look up HS code 160420 in Spain?