PREPARED FOODSTUFFS > PREPARATIONS OF MEAT, OF FISH, OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES, OR OF INSECTS > Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
| Code | Description | Duty |
|---|---|---|
| 1604110000 | Fish, whole or in pieces, but not minced | 5.500 % |
| 1604110000 | Salmon | 5.500 % |
| 1604110030D | Atlantic salmon (Salmo salar) | 5.500 % |
| 1604110090D | Other | 5.500 % |
| 1604120000 | Herring | - |
+167 sub-codes
| Fillets, raw, merely coated with batter or breadcrumbs, whether or not pre-fried in oil, frozen |
| 15.000 % |
| Other | 20.000 % |
| In airtight containers | 20.000 % |
| Of the species Clupea harengus | 20.000 % |
| Spiced and/or vinegar-cured, in brine | 20.000 % |
| D | For processing | 20.000 % |
| D | Other | 20.000 % |
| D | Other | 20.000 % |
| Other | 20.000 % |
| Spiced and/or vinegar-cured, in brine | 20.000 % |
| D | For processing | 20.000 % |
| D | Other | 20.000 % |
| D | Other | 20.000 % |
| D | Other | 20.000 % |
| Sardines, sardinella and brisling or sprats | 12.500 % |
| Sardines | 12.500 % |
| In olive oil | 12.500 % |
| D | Of the species Sardina pilchardus | 12.500 % |
| D | Other | 12.500 % |
| Other | 12.500 % |
| D | Of the species Sardina pilchardus | 12.500 % |
| D | Other | 12.500 % |
| Other | 12.500 % |
| D | Fillets, raw, merely coated with batter or breadcrumbs, whether or not prefried in oil, deepfrozen | 12.500 % |
| Other | 12.500 % |
| Brisling or sprats (Sprattus sprattus) | 12.500 % |
| D | In airtight cans | 12.500 % |
| D | Other | 12.500 % |
| D | Other | 12.500 % |
| Tunas, skipjack tuna and bonito (Sarda spp.) | - |
| Tunas and skipjack tuna | 24.000 % |
| Skipjack tuna | 24.000 % |
| D | In vegetable oil | 24.000 % |
| Other | 24.000 % |
| Fillets known as 'loins' | 24.000 % |
| D | For processing | 24.000 % |
| D | Other | 24.000 % |
| D | Other | 24.000 % |
| Yellowfin tuna (Thunnus albacares) | 24.000 % |
| In vegetable oil | 24.000 % |
| D | Fillets known as 'loins' | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| Fillets known as 'loins' | 24.000 % |
| D | For processing | 24.000 % |
| D | Other | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| In vegetable oil | 24.000 % |
| D | Bluefin tuna (Thunnus thynnus) | 24.000 % |
| D | Atlantic bigeye tuna (Thunnus obesus) | 24.000 % |
| D | Albacore tuna (Thunnus alalunga) | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| Fillets known as 'loins' | 24.000 % |
| Of bluefin tuna (thunnus thynnus) | 24.000 % |
| D | For processing | 24.000 % |
| D | Other | 24.000 % |
| Of Atlantic bigeye tuna (Thunnus obesus) | 24.000 % |
| D | For processing | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| For processing | 24.000 % |
| D | Albacore tuna (Thunnus alalunga) | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| D | Albacore tuna (Thunnus alalunga) | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| D | Bluefin tuna (Thunnus thynnus) | 24.000 % |
| D | Atlantic bigeye tuna (Thunnus obesus) | 24.000 % |
| D | Albacore tuna (Thunnus alalunga) | 24.000 % |
| D | Other | 24.000 % |
| D | Bonito (Sarda spp.) | 25.000 % |
| Mackerel | - |
| Of the species Scomber scombrus and Scomber japonicus | 25.000 % |
| D | Fillets | 25.000 % |
| D | Other | 25.000 % |
| D | Of the species Scomber australasicus | 20.000 % |
| Anchovies | 25.000 % |
| D | Spicy crispy anchovies (sambal ikan bilis) made of anchovies, onion, chilli paste, tamarind, belachan, brown sugar, and salt | 25.000 % |
| D | Other | 25.000 % |
| D | Eels | 20.000 % |
| D | Shark fins | 20.000 % |
| Other | - |
| Salmonidae, other than salmon | 7.000 % |
| D | Trout (Oncorhynchus mykiss) | 7.000 % |
| D | Peppered smoked trout fillets | 7.000 % |
| D | Other | 7.000 % |
| Fish of the genus Euthynnus, other than skipjack tuna (Katsuwonus pelamis) | 24.000 % |
| D | Fillets known as 'loins' | 24.000 % |
| D | Other | 24.000 % |
| D | Fish of the species Orcynopsis unicolor | 12.500 % |
| Other | 7.500 % |
| Fillets, raw, merely coated with batter or breadcrumbs, whether or not pre-fried in oil, frozen | 7.500 % |
| D | Of swordfish (Xiphias gladius) | 7.500 % |
| D | Other | 7.500 % |
| Other | 20.000 % |
| D | Cod (Gadus morhua, Gadus ogac, Gadus macrocephalus) | 20.000 % |
| Coalfish (Pollachius virens) | 20.000 % |
| D | Preserved smoked coalfish | 20.000 % |
| D | Other | 20.000 % |
| D | Hake (Merluccius spp., Urophycis spp.) | 20.000 % |
| D | Alaska pollock (Theragra chalcogramma) and pollack (Pollachius pollachius) | 20.000 % |
| Other | 20.000 % |
| D | Swordfish (Xiphias gladius) | 20.000 % |
| D | Mackerel (Scomber colias) | 20.000 % |
| D | Frigate tuna, Frigate mackerel (Auxis thazard, Auxis rochei) | 20.000 % |
| D | Other | 20.000 % |
| Other prepared or preserved fish | - |
| D | Preparations of surimi | 20.000 % |
| Other | 5.500 % |
| Of salmon | 5.500 % |
| D | 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 | 5.500 % |
| D | Atlantic salmon (Salmo salar) | 5.500 % |
| D | Other | 5.500 % |
| Of Salmonidae, other than salmon | 7.000 % |
| D | 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 | 7.000 % |
| D | Trout (Oncorhynchus mykiss) | 7.000 % |
| D | Other | 7.000 % |
| Of anchovies | 25.000 % |
| D | 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 | 25.000 % |
| D | Other | 25.000 % |
| Of sardines, bonito, mackerel of the species Scomber scombrus and Scomber japonicus, fish of the species Orcynopsis unicolor | 25.000 % |
| D | 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 | 25.000 % |
| Of sardines | 25.000 % |
| D | Of the species Sardina pilchardus | 25.000 % |
| D | Other | 25.000 % |
| D | Of bonito (Sarda s.p.p.) | 25.000 % |
| D | Of mackerel of the species Scomber scombrus | 25.000 % |
| D | Of mackerel of the species Scomber japonicus | 25.000 % |
| D | Other | 25.000 % |
| Of tuna, skipjack tuna or other fish of the genus Euthynnus | 24.000 % |
| Of bluefin tuna (thunnus thynnus) | 24.000 % |
| D | Preserved | 24.000 % |
| D | Other | 24.000 % |
| Of Atlantic bigeye tuna (Thunnus obesus) | 24.000 % |
| D | Preserved | 24.000 % |
| D | Other | 24.000 % |
| Skipjack (Katsuwonus pelamis) | 24.000 % |
| D | Preserved | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| Preserved | 24.000 % |
| D | Albacore tuna (Thunnus alalunga) | 24.000 % |
| D | Other | 24.000 % |
| Other | 24.000 % |
| D | Albacore tuna (Thunnus alalunga) | 24.000 % |
| D | Other | 24.000 % |
| Of other fish | 14.000 % |
| D | 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 | 14.000 % |
| Of herring | 14.000 % |
| D | Of the species Clupea harengus | 14.000 % |
| D | Other | 14.000 % |
| D | Preserved smoked coalfish | 14.000 % |
| Brisling or sprats (Sprattus sprattus) | 14.000 % |
| D | In airtight cans | 14.000 % |
| D | Οther | 14.000 % |
| D | Of mackerel (Scomber australasicus) | 14.000 % |
| D | Lamprey | 14.000 % |
| D | Swordfish (Xiphias gladius) | 14.000 % |
| D | Other | 14.000 % |
| Caviar and caviar substitutes | 20.000 % |
| D | Caviar | 20.000 % |
| Caviar substitutes | 20.000 % |
| D | For processing | 20.000 % |
| D | Other | 20.000 % |
CTH
CTH