Fish|HTS Code

Fish harmonized system code

Product Overview: Fish classified under HTS 0303.89 refers to frozen fish presented other than as fillets or other fish meat (i.e., whole, headed and gutted, eviscerated, or otherwise not filleted) and therefore assigned to the “other frozen fish” subheading of Chapter 03. Key characteristics include frozen state (short‑term surface glaze common), physical specifications such as specimen size grading by length (cm) or individual weight (g), carton net weights typically 5–25 kg, and glazing commonly 5–10% by weight for ice protection. Typical processing levels are IQF (individually quick frozen), block or blast freezing, and minimal processing (e.g., headed/gutted/scaled) but not filleting. Quality attributes important for classification and trade include intact skin, absence of freezer burn, acceptable sensory condition, and conformance with species‑specific limits for spoilage indicators (e.g., TVB‑N) and histamine monitoring where applicable. Product classifications within 0303.89 are further subdivided at U.S. 8–10 digit levels by species, presentation (whole/headed/gutted), and packaging form; primary commercial applications are retail frozen seafood, foodservice/institutional supply, and industrial processing into value‑added products. HTS Code Classification & Trade Specifications: HTS 0303.89 — Chapter 03 (Fish and crustaceans); Heading 0303 (Frozen fish, excluding fish fillets and other fish meat of heading 0304); Subheading 0303.89 (Other frozen fish). Classification rationale: frozen fish that are not filleted or prepared into other fish meat fall in 0303.89 because they do not meet the legal description for 0304 or for processed/prepared seafood headings. Trade considerations for customs duty calculation and logistics include standard commercial packaging (poly‑lined corrugated cartons, vacuum pouches, glazed blocks, palletized 10–25 kg net cartons), preservation methods (IQF or block/blast freezing, glazing ~5–10% by weight), and continuous cold chain requirements at ≤ −18 °C with temperature logging for reefer containers. Quality standards and regulatory controls reference FDA seafood HACCP, Codex Alimentarius criteria and voluntary NOAA inspection; required trade documentation includes correct 6‑digit HTS on the commercial invoice, packing list, bill of lading, FDA Prior Notice and applicable health/catch certificates or country‑of‑origin marking for duty and compliance assessment.

Fish Chapter Note

1.- This Chapter does not cover : (a) Mammals of heading 01.06; (b) Meat of mammals of heading 01.06 (heading 02.08 or 02.10); (c) Fish (including livers, roes and milt thereof) or crustaceans, molluscs or other aquatic invertebrates, dead and unfit or unsuitable for human consumption by reason of either their species or their condition (Chapter 5); flours, meals or pellets of fish or of crustaceans, molluscs or other aquatic invertebrates, unfit for human consumption (heading 23.01); or (d) Caviar or caviar substitutes prepared from fish eggs (heading 16.04). 2.- In this Chapter the term “pellets” means products which have been agglomerated either directly by compression or by the addition of a small quantity of binder. 3.- Headings 03.05 to 03.08 do not cover flours, meals and pellets, fit for human consumption (heading 03.09).