HS Code for Chilled seabream

Chilled seabream is classified under HS code 0302.85. This code is part of the broader heading 0302, which covers fresh or chilled fish, excluding fillets and other fish meat. Subheading 0302.85 is specifically reserved for fish of the Sparidae family. This family is diverse and includes many commercially important species such as the Gilthead seabream (Sparus aurata). The classification requires the fish to be in a fresh or chilled state, meaning it has been kept at low temperatures (typically on ice) but has not been frozen. The fish can be whole, gutted, or headed, but once it is filleted, it must be classified elsewhere. Accurate classification under 0302.85 is essential for international trade to ensure compliance with species-specific regulations and to apply the correct duty rates associated with the Sparidae family.

Products Included

• Fresh Gilthead seabream (Sparus aurata)
• Chilled Red seabream (Pagrus major)
• Whole fresh Black seabream (Spondyliosoma cantharus)
• Gutted and gilled chilled seabream
• Fresh seabream packed in ice for wholesale distribution

Common Misclassification

Seabream is often misclassified under 0304.49 if it is imported as fillets; however, 0302.85 only applies to whole or minimally processed fish. Another common error is confusing it with 0303.85, which is the code for frozen seabream. Additionally, because the Sparidae family is large, some importers mistakenly use 0302.89 (other fresh or chilled fish). However, since 0302.85 specifically mentions seabream (Sparidae), General Rule of Interpretation 1 requires the use of the more specific code. Misidentifying the species can also lead to the use of codes for similar-looking fish like snappers (0302.19 or 0302.89).

FAQ

What is the HS code for chilled seabream?

The HS code for fresh or chilled seabream belonging to the Sparidae family is 0302.85.

Are seabream fillets covered under 0302.85?

No, chilled seabream fillets are classified under HS code 0304.49, as heading 0302 excludes fish fillets.