HS Code for Chilled skipjack tuna

The classification of chilled skipjack tuna under HS code 0302.33 is determined by the General Rules for the Interpretation (GRI) of the Harmonized System, specifically GRI 1 and GRI 6. Chapter 3 of the Harmonized Tariff Schedule covers fish and crustaceans, while heading 0302 is specifically reserved for fish that is fresh or chilled, excluding fillets and other fish meat which fall under heading 0304. Skipjack tuna, scientifically known as Katsuwonus pelamis or stripe-bellied bonito, is explicitly named in subheading 0302.33. To qualify for this code, the fish must be maintained at a temperature typically between 0°C and 4°C without being frozen. The product must remain in its whole form or be minimally processed, such as being gutted, headed, or having the gills removed, provided it does not meet the definition of a fillet or minced meat. This classification is vital for international trade statistics and the application of specific tariffs or quotas that may apply to tuna species. Proper documentation must confirm the species and the temperature state to ensure compliance with customs regulations and to facilitate the correct assessment of duties.

Products Included

• Whole fresh skipjack tuna
• Chilled gutted skipjack tuna
• Headed and gutted (H&G) fresh skipjack
• Stripe-bellied bonito (Katsuwonus pelamis) in chilled state

Common Misclassification

A frequent error involves confusing chilled skipjack (0302.33) with frozen skipjack, which falls under 0303.43. The distinction relies entirely on the preservation method; if the product is frozen below -18°C, it must be moved to heading 0303. Additionally, skipjack fillets are classified under 0304.87 if frozen or 0304.49 if fresh, rather than 0302.33. Prepared or canned skipjack tuna is classified under 1604.14, which covers processed fish products that have been cooked or preserved in oil or brine. Another potential area of confusion is the classification of other tuna species like Yellowfin (0302.32) or Bigeye (0302.34), which require precise biological identification to avoid misdeclaration penalties.

FAQ

What is the HS code for chilled skipjack tuna?

The HS code for fresh or chilled skipjack tuna (Katsuwonus pelamis) is 0302.33. This code is used globally under the Harmonized System to identify this specific species in a non-frozen state.

Does this code include skipjack tuna fillets?

No, fillets are classified under heading 0304. HS code 0302.33 is strictly for whole fish or fish that has been gutted or headed but not filleted. Once the meat is removed from the skeletal structure in strips, it must be reclassified under the appropriate subheading of 0304.