HS Code for Chilled scallops

HS code 0307.21 is used for scallops and other molluscs of the family Pectinidae that are presented in a live, fresh, or chilled state. This code is situated within Chapter 3, which covers aquatic invertebrates. The classification applies regardless of whether the scallops are in their shells or have been shucked (removed from the shell). The primary requirement is the preservation method; the product must not be frozen, dried, salted, or in brine. Scallops are distinct from other molluscs like oysters or mussels, which have their own specific headings. The family Pectinidae includes various species such as the Atlantic sea scallop (Placopecten magellanicus) and the bay scallop (Argopecten irradians). When shucked, the product usually consists of the adductor muscle, which is the part most commonly consumed. As long as this meat is kept chilled and not frozen, it remains under 0307.21. This classification is critical for ensuring that shellfish safety standards and quotas are correctly monitored by international trade bodies.

Products Included

• Live sea scallops in shell
• Fresh shucked scallop meat
• Chilled bay scallops
• Fresh Pectinidae molluscs

Common Misclassification

The most frequent misclassification is with HS code 0307.22, which is reserved for frozen scallops. In the seafood industry, "fresh" is often used loosely, but for HS purposes, if the product has been frozen at any point, 0307.22 must be used. Another error involves 1605.52, which covers prepared or preserved scallops (e.g., breaded or precooked). If the scallops are dried or salted, they must be classified under 0307.29.

FAQ

What is the HS code for chilled scallops?

The HS code for live, fresh, or chilled scallops (family Pectinidae) is 0307.21.

Does this code include scallops without shells?

Yes, HS code 0307.21 covers scallops whether they are in the shell or have been shucked, provided they are fresh or chilled.