Spain HS CodeHS Code 1604200500: Preparations of surimi in Spain
What is HS Code 1604200500 in Spain
Under Spain's Combined Nomenclature / TARIC (Nomenclatura Combinada), HS Code 1604200500 is classified as Preparations of surimi. Spain's tariff system extends the WCO Harmonized System to 10 digits with national subdivisions. 1604200500 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 platformClassification Path of HS Code 1604200500 in Spain
Spain Tariff Classification: Combined Nomenclature / TARIC (CN / TARIC)
In Spain, HS 1604200500 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/
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 $91.8MFigures shown for 2025.
For more 2026 recent data, search for Spain import trade recordsTop 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 $68.3MFigures shown for 2025.
For more 2026 recent data, search for Spain export trade recordsRelated HS Code to Spain Prepared Minced Fish (1604200500)
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
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
Frequently Asked Questions
What is HS code 1604200500 in Spain?
HS code 1604200500 covers Preparations of surimi 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 1604200500 the same across all countries?
What system does Spain use to classify HS code 1604200500?
Where can I officially look up HS code 1604200500 in Spain?