Fish oil|HS Code

Fish oil harmonized system code

Product Overview Fish Oil, classified under HS Code 1504, is a product primarily obtained from the tissues of oily fish species. This commodity is characterized by its rich content of omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The physical specifications of Fish Oil can vary based on the processing level, but typically it's a translucent liquid ranging from light yellow to dark brown. HS Code 1504 breaks down into multiple subcategories including Fish-liver oils and their fractions, Fats and oils and their fractions of fish, and other marine animals. Fish Oil is primarily used for human consumption, in the food service and retail industries, and in the processing of dietary supplements. Its value proposition lies in its health benefits, such as reducing inflammation and lowering blood pressure, giving it a competitive edge in the health and wellness market. HS Code Classification & Trade Specifications The complete HS Code structure for Fish Oil is as follows: Chapter 15 (Animal or Vegetable Fats and Oils and their Cleavage Products); Heading 04 (Fats and Oils and their Fractions, of Fish or Marine Mammals, Whether or not Refined, but not Chemically Modified); Subheading 1504 (Fish-liver oils and their fractions, Fats and oils and their fractions of fish, and other marine animals). This product is classified under this specific code due to its origin (marine animals) and its characteristics (animal fat/oil). The trade of Fish Oil requires consideration of packaging and preservation techniques to retain the quality and potency of the oil. It is typically shipped in food-grade drums or tanks, under controlled temperature conditions. The quality standards for Fish Oil are set based on its EPA and DHA content, purity, and stability, which must comply with the standards set by international regulatory bodies such as the World Trade Organization and local customs authorities.

Fish oil Chapter Note

1.- This Chapter does not cover : (a) Pig fat or poultry fat of heading 02.09; (b) Cocoa butter, fat or oil (heading 18.04); (c) Edible preparations containing by weight more than 15 % of the products of heading 04.05 (generally Chapter 21); (d) Greaves (heading 23.01) or residues of headings 23.04 to 23.06; (e) Fatty acids, prepared waxes, medicaments, paints, varnishes, soap, perfumery, cosmetic or toilet preparations, sulphonated oils or other goods of Section VI; or (f) Factice derived from oils (heading 40.02). 2.- Heading 15.09 does not apply to oils obtained from olives by solvent extraction (heading 15.10). 3.- Heading 15.18 does not cover fats or oils or their fractions, merely denatured, which are to be classified in the heading appropriate to the corresponding undenatured fats and oils and their fractions. 4.- Soap-stocks, oil foots and dregs, stearin pitch, glycerol pitch and wool grease residues fall in heading 15.22. Subheading Notes. 1.- For the purposes of subheading 1509.30, virgin olive oil has a free acidity expressed as oleic acid not exceeding 2.0 g/ 100 g and can be distinguished from the other virgin olive oil categories according to the characteristics indicated in the Codex Alimentarius Standard 33-1981. 2.- For the purposes of subheadings 1514.11 and 1514.19, the expression “low erucic acid rape or colza oil” means the fixed oil which has an erucic acid content of less than 2 % by weight