HS Code Subheading

Fish; salted or in brine, not dried or smoked, other than edible fish offal, anchovies (Engrails spp.)

0305.63 Subheading
Section I — live animals; animal products

About HS Code 030563

This HS code covers anchovies (Engraulis spp.) that are salted or in brine, but not dried or smoked, excluding edible offal. Salted anchovies are a highly sought-after commodity in international trade, particularly in Mediterranean and Asian cuisines, where they are valued for their intense umami flavor and versatility as an ingredient or condiment. Countries like Italy, Spain, and France are significant importers, driven by their culinary traditions, while major fishing nations such as Morocco, Peru, and Argentina are key exporters. The trade involves both whole anchovies and fillets, often packed in barrels or jars. Understanding the salting process, which transforms the fish's texture and flavor, is crucial for traders. This product plays a vital role in food manufacturing, from sauces to pizzas, and as a gourmet item, making it a consistent presence in global seafood markets.

Products Under This Code

Salted anchovy fillets, whole salted anchovies, anchovy paste in brine, cured anchovies, anchovy in salt, brined anchovy.

Real World Examples

Ortiz Anchovies, Agostino Recca Anchovies, Don Bocarte Anchovies, Callipo Anchovies.

Common Misclassification

This code is frequently confused with 160416 (prepared or preserved anchovies, e.g., in oil) if the product has undergone further processing beyond simple salting or brining.

Products Classified Under 0305.63

Salted anchoviesBrined anchovies

Related Codes

0305.20 Fish; livers, roes and milt of fish, dried, smoked, salted or in brine 0305.31 Fish fillets; dried, salted or in brine, but not smoked, tilapias, catfish, carp, eels, Nile perch, and snakeheads 0305.32 Fish fillets; dried, salted or in brine, but not smoked, of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae 0305.39 Fish fillets; dried, salted or in brine, but not smoked, n.e.c. in item no. 0305.3 0305.41 Fish; smoked, whether or not cooked before or during smoking, salmon, Pacific (Oncorhynchus nerka, gorbuscha, keta, tschawytscha, kisutch, masou, rhodurus), Atlantic (Salmo salar) and Danube (Hucho hucho), includes fillets, but excludes edible fish offal 0305.42 Fish; smoked, whether or not cooked before or during smoking, herrings (Clupea harengus, Clupea pallasii), includes fillets, but excludes edible fish offal 0305.43 Fish; smoked, whether or not cooked before or during smoking, trout (Salmo trutta, Oncorhynchus mykiss/clarki/aguabonita/gilae/apache/chrysogaster), includes fillets, but excludes edible fish offal 0305.44 Fish; smoked, whether or not cooked before or during smoking, tilapias, catfish, carp, eels, Nile perch, and snakeheads, includes fillets, but excludes edible fish offal 0305.49 Fish; smoked, whether or not cooked before or during smoking, n.e.c. in item no. 0305.4, includes fillets, but excludes edible fish offal 0305.51 Fish; dried, whether or not salted but not smoked, other than edible fish offal, cod (Gadus morhua, Gadus ogac, Gadus macrocephalus)

Industry

This code belongs to the Agriculture & Live Animals industry.

Trade Overview

Italy, Spain, and France are significant importers, with Morocco, Peru, and Argentina being major exporters.

Frequently Asked Questions

What is HS code 030563?

HS code 030563 covers: Fish; salted or in brine, not dried or smoked, other than edible fish offal, anchovies (Engrails spp.). This HS code covers anchovies (Engraulis spp.) that are salted or in brine, but not dried or smoked, excluding edible offal. Salted anchovies are a highly sought-after commodity in international trade, particularly in Mediterranean and Asian cuisines, where they are valued for their intense umami flavor and versatility as an ingredient or condiment. Countries like Italy, Spain, and France are significant importers, driven by their culinary traditions, while major fishing nations such as Morocco, Peru, and Argentina are key exporters. The trade involves both whole anchovies and fillets, often packed in barrels or jars. Understanding the salting process, which transforms the fish's texture and flavor, is crucial for traders. This product plays a vital role in food manufacturing, from sauces to pizzas, and as a gourmet item, making it a consistent presence in global seafood markets.

What products fall under HS code 030563?

Salted anchovy fillets, whole salted anchovies, anchovy paste in brine, cured anchovies, anchovy in salt, brined anchovy.

What are common misclassifications for HS code 030563?

This code is frequently confused with 160416 (prepared or preserved anchovies, e.g., in oil) if the product has undergone further processing beyond simple salting or brining.

How is HS code 030563 structured?

HS code 030563 is a 6-digit subheading under the Harmonized System. The first 2 digits (03) identify the chapter, digits 3-4 (05) identify the heading, and digits 5-6 (63) specify the subheading. This code is standardized globally by the World Customs Organization.