camtom
API
Clients
Pricing
Sign inTry now→
camtom
All services operational

Products

  • TariffPro — Tariff Classification
  • Docs — Document Extraction
  • API for Developers

Resources

  • Blog
  • Academy
  • Ebooks
  • Client Stories
  • Use Cases
  • Tariff Classifier
  • Tariff Code Search
  • Tariff Fractions (MX)
  • HTS Codes (US)
  • Trade Glossary
  • Industries
  • MVE by industry
  • HTS Classification
  • Trade Corridors
  • Integrations & Apps
  • Import Costs
  • Tariffs by Country
  • HS Chapters
  • NOM Directory
  • Regulatory Alerts
  • ROI Calculator
  • CCTS Certification
  • Trade Report 2026
  • Colombia Guides
  • Best Tools
  • Case Studies
  • Tariff API
  • Trade Data

Company

  • About
  • Contact
  • Pricing
  • Security
  • Privacy Policy
  • Confidentiality Notice
  • Terms & Conditions
© 2026 Camtom Labs, LLC·
SocialinX▶f◎

Designed and built in San Francisco, CA

  1. Home
  2. /HS Chapters
  3. /Ch. 16
16

Chapter 16

Preparations of meat, fish or crustaceans

Chapter 16 covers preparations and preserves of meat, fish, crustaceans, and molluscs. It includes sausages, hams, canned tuna, sardines, and shrimp preparations. Mexico imports large volumes of canned tuna, sardines, and sausages. Products must comply with strict COFEPRIS sanitary standards and warning-seal labeling.

Key products

Canned tuna
Preserved sardines
Cooked ham
Sausages
Shrimp preparations
Pate
Jerky
Canned crab

Common tariff headings

1601160216041605

Average duty range

0–20%

Actual rates depend on the specific tariff heading, country of origin, and applicable trade agreements (USMCA, EU-Mexico FTA, CPTPP, etc.).

Applicable regulations (NOMs)

  • NOM-213-SSA1 — Processed meat products
  • NOM-242-SSA1 — Fishery products
  • NOM-051-SCFI — Labeling

Import notes and tips

Processed meat products must comply with NOM-213-SSA1. Tuna and sardines require NOM-242-SSA1 compliance. All products must carry nutritional warning seals. Sausages require a SENASICA zoosanitary certificate.

Try now→Schedule a call→

Frequently asked questions