HS Codes for Fish and Seafood Products You Should Know
For companies involved in the fish and seafood trade, understanding HS Codes (Harmonized System Codes) is essential. These codes categorize products for customs, taxes, and international trade documentation. Using the correct HS Code ensures smooth export-import processes and prevents delays, fines, or shipment rejections.
Fish and seafood have very specific HS Code classifications because each product type, processing method, and packaging form affects the code used. Knowing these codes helps exporters, importers, and freight forwarders manage documentation accurately.
What Are HS Codes?
HS Codes are international product classification numbers used by customs authorities worldwide. Each code is typically 6 digits, with additional digits applied by each country for more detailed classification.
For fish and seafood products, HS Codes fall mainly under:
- Chapter 03 – Fish and crustaceans, mollusks, and other aquatic invertebrates
- Chapter 16 – Prepared or preserved fish and seafood (processed or value-added products)
Common HS Codes for Fish and Seafood Products
Below are the most frequently used HS Codes for fish and seafood exporters and importers:
Chapter 03 – Fresh, Frozen, and Chilled Fish
0301 – Live Fish Includes tilapia, carp, ornamental fish, and other live species.
0302 – Fresh or Chilled Fish Covers fresh fish like:
- Salmon
- Tuna
- Mackerel
- Grouper
- Snapper
0303 – Frozen Fish For frozen whole fish or frozen fillets such as:
- Frozen tuna (skipjack, yellowfin)
- Frozen salmon
- Frozen mackerel
- Frozen sardines
- Frozen pangasius
0304 – Fish Fillets (Fresh, Chilled, or Frozen) Includes filleted products like:
- Salmon fillets
- Tilapia fillets
- Tuna loins
- Pangasius fillets
0305 – Dried, Salted, or Smoked Fish Covers preserved fish such as:
- Salted fish
- Dried anchovies
- Smoked salmon
- Smoked mackerel
0306 – Crustaceans (In Shell or Not) Includes:
- Shrimp and prawns
- Crabs
- Lobsters
0307 – Mollusks Contains:
- Squid
- Octopus
- Scallops
- Clams
- Mussels
Chapter 16 – Processed or Prepared Seafood Products
1604 – Prepared or Preserved Fish Examples:
- Canned tuna
- Canned sardines
- Smoked or cooked fish in packaging
- Fish in sauce
1605 – Prepared Crustaceans, Mollusks, or Other Aquatic Invertebrates Examples:
- Cooked shrimp
- Breaded fish or shrimp
- Ready-to-eat seafood products
- Seafood mix
Why HS Codes Matter in the Seafood Industry
- Accurate customs clearance: Wrong HS Codes can delay shipments or lead to penalties.
- Correct tax and tariff calculation: Duties depend on HS classification.
- Compliance with trade agreements: Preferential tariffs require correct coding.
- Smooth export-import documentation: Ensures consistency for invoices, packing lists, and certificates.
Using the right HS Code is especially important for fish exporters importing raw materials or exporting frozen, chilled, and value-added seafood products to different markets.
Conclusion
The fish and seafood sector relies heavily on precise HS Code classification. Whether you deal with frozen tuna, fresh fillets, shrimp, or processed seafood products, knowing the correct HS Codes ensures smoother international operations. By mastering these codes, your business can avoid customs issues, speed up shipment clearance, and maintain compliance with international trade regulations.