Genus FAO code: JNX

Sardinops

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Commercial designations
Species description
Combined Nomenclature

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Austria	de Pilchard (also in direct combination, and in the same font size, with the designation "Heringsfisch") de Sardinops (also in direct combination, and in the same font size, with the designation "Heringsfisch")	–
Belgium	fr Sardinops nl Sardinops	–
Croatia	hr indopacifičke srdele	–
Germany	de Sardinops (also in direct combination, and in the same font size, with the designation "Heringsfisch") de Pilchard (also in direct combination, and in the same font size, with the designation "Heringsfisch")	–
Netherlands	nl Sardinops	–
Poland	pl Sardynki	–
Portugal	pt Sardinela	–
Slovenia	sl kalifornijske sardele	–
Spain	es Sardinopa	–

Scientific name

Sardinops

Rank

Genus

FAO code

JNX

Taxonomic classification

ClassActinopterygii
- OrderClupeiformes
  - FamilyClupeidae
    - GenusSardinops

An annually revised goods classification scheme used in EU for the purposes of customs duty and foreign trade statistics. The scheme is based on the Harmonized System nomenclature, further extended with Community subdivisions. Each subdivision is identified by an eight-digit numerical code. Read more: Combined Nomenclature

03 — CHAPTER 3 - FISH AND CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES
- 0302 — Fish, fresh or chilled, excluding fish fillets and other fish meat of heading 0304
  - Herring (Clupea harengus, Clupea pallasii), anchovies (Engraulis spp.), sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus), mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus), jack and horse mackerel (Trachurus spp.), cobia (Rachycentron canadum) and swordfish (Xiphias gladius), excluding livers and roes
    - 0302 43 — Sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus)
      - 0302 43 30 — Sardines of the genus Sardinops; sardinella (Sardinella spp.)
- 0303 — Fish, frozen, excluding fish fillets and other fish meat of heading 0304
  - Herring (Clupea harengus, Clupea pallasii), sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus), mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus), jack and horse mackerel (Trachurus spp.), cobia (Rachycentron canadum) and swordfish (Xiphias gladius), excluding livers and roes
    - 0303 53 — Sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus)
      - 0303 53 30 — Sardines of the genus Sardinops; sardinella (Sardinella spp.)
16 — CHAPTER 16 - PREPARATIONS OF MEAT, OF FISH OR OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES
- 1604 — Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
  - Fish, whole or in pieces, but not minced
    - 1604 13 — Sardines, sardinella and brisling or sprats
      - Sardines
        1604 13 11 — In olive oil
        1604 13 19 — Other
  - 1604 20 — Other prepared or preserved fish
    - Other
      - 1604 20 50 — Of sardines, bonito, mackerel of the species Scomber scombrus and Scomber japonicus, fish of the species Orcynopsis unicolor

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