HSN Code & GST Rate for Bricks & ceramic products - Chapter 69
18 Jan, 2025
Chapter 16 of the GST tariff outlines the HSN codes and GST rates for fish, fish products, and seafood. This includes various categories such as fresh, frozen, and processed fish. For businesses in the seafood industry, understanding these classifications is crucial for accurate GST registration and compliance. This article provides a comprehensive guide to help businesses navigate the tax structure and ensure proper reporting.
Rates (%) | Products Description | HSN Codes | Export and Import HSN Codes |
---|---|---|---|
12% | Sausages and similar products, of meat, meat offal or blood; food preparations based on these products | 1601 | 16010000 |
12% | Other prepared or preserved meat, meat offal or blood | 1602 | 16021000, 16022000, 16023100, 16023200, 16023900, 16024100, 16024200, 16024900, 16025000, 16029000 |
12% | Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates | 1603 | 16030010, 16030020, 16030090 |
12% | Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs | 1604 | 16041100, 16041210, 16041290, 16041310, 16041320, 16041410, 16041490, 16041500, 16041600, 16041700, 16041900, 16042000, 16043100, 16043200 |
12% | Crustaceans, molluscs and other aquatic invertebrates prepared or preserved | 1605 | 16051000, 16052100, 16052900, 16053000, 16054000, 16055100, 16055200, 16055300, 16055400, 16055500, 16055600, 16055700, 16055800, 16055900, 16056100, 16056200, 16056300, 16056900 |
Disclaimer: The GST rates and HSN codes have been compiled based on the author's best understanding and are subject to periodic updates in accordance with current laws. This content is provided for informational purposes only and should not be considered professional advice or formal recommendations. While efforts have been made to ensure accuracy, errors or omissions may still occur. Online Legal India will not be liable for any loss or damage resulting from inaccurate or incomplete information in this document.