| 1604.19 | | Other (including yellowtail): | | | | |
| 1604.19.10 | 00 | In airtight containers: | | | | |
| 1604.19.10 | 00 | Bonito, yellowtail and pollock | kg | 4% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 25% |
| 1604.19.20 | 00 | Other | kg | 4% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 25% |
| 1604.19.25 | 00 | Bonito, yellowtail and pollock | kg | 5% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 30% |
| 1604.19.30 | 00 | Other | kg | 4% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 30% |
| 1604.19.40 | 00 | Other: | | | | |
| 1604.19.40 | 00 | Fish sticks and similar products of any size or shape, fillets or other portions of fish, if breaded, coated with batter or similarly prepared: | | | | |
| 1604.19.40 | 00 | Neither cooked nor in oil | kg | 10% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P) 3.7% (SG) | 20% |
| 1604.19.50 | 00 | Other | kg | 7.5% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 30% |
| 1604.19.60 | 00 | Other: | | | | |
| 1604.19.60 | 00 | In oil and in bulk or in immediate containersweighing with their contents over 7 kg each | kg | Free | | 2.8￠/kg |
| 1604.19.80 | 00 | Other | kg | 6% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 25% |
| 1604.20 | | Other prepared or preserved fish: | | | | |
| 1604.20.05 | | Products containing meat of crustaceans, molluscs or other aquatic invertebrates; prepared meals | | 10% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P) 3.7% (SG) | 20% |
| 1604.20.05 | 10 | Prepared meals | kg | | | |
| 1604.20.05 | 90 | Other | kg | | | |
| 1604.20.10 | 00 | Other: | | | | |
| 1604.20.10 | 00 | Pastes | kg | Free | | 30% |
| 1604.20.15 | 00 | Balls, cakes and puddings: | | | | |
| 1604.20.20 | 00 | In immediate containers weighing with their contents not over 6.8 kg each: | | | | |
| 1604.20.20 | 00 | In airtight containers | kg | Free | | 25% |
| 1604.20.25 | 00 | Other | kg | Free | | 25% |
| 1604.20.30 | 00 | Other | kg | Free | | 2% |
| 1604.20.40 | 00 | Fish sticks and similar products of any size or shape, if breaded, coated with batter or similarly prepared: | | | | |
