HS Code for Chilled eels

Chilled eels are classified under HS code 0302.74. This classification follows the structure of Chapter 3, which covers fish and crustaceans, molluscs, and other aquatic invertebrates. Heading 0302 is specifically for fish, fresh or chilled, excluding fish fillets and other fish meat of heading 0304. The subheading 0302.74 is a specific taxonomic designation for eels of the Anguilla species. To fall under this code, the fish must be presented whole or in a headed and gutted state, but not as fillets. The term chilled implies the product has been reduced in temperature to approximately 0 degrees Celsius without being frozen. This classification is vital for regulatory compliance regarding CITES (Convention on International Trade in Endangered Species) as many eel species are subject to strict trade monitoring.

Products Included

• Fresh European eel (Anguilla anguilla)
• Chilled Japanese eel (Anguilla japonica)
• Chilled American eel (Anguilla rostrata)
• Whole chilled eels, gutted and cleaned
• Headed and gutted chilled eels

Common Misclassification

Chilled eels are often misclassified under 0301.92 if they are imported live, or under 0303.26 if they are frozen. Another common error is using 0304.49 for chilled eel fillets; heading 0304 is strictly for fillets and other fish meat, whereas 0302.74 is for the fish in its whole or minimally processed form. Furthermore, elvers (young eels) intended for aquaculture are often classified under 0301.92 rather than 0302.74.

FAQ

What is the HS code for chilled eels?

The HS code for fresh or chilled eels of the Anguilla species is 0302.74.

Are smoked eels covered under this HS code?

No, smoked eels are classified under heading 0305, specifically 0305.44, as they have undergone a preservation process beyond simple chilling.