HS Code for Chilled swordfish fillets

Chilled swordfish fillets are classified under HS code 0304.45. Chapter 3 of the Harmonized System covers fish and crustaceans, and Heading 0304 specifically addresses fish fillets and other fish meat, whether fresh, chilled, or frozen. The classification within 0304 is highly granular, depending on the state of the fish (fresh/chilled vs. frozen) and the specific species. Subheading 0304.45 is dedicated to fresh or chilled fillets of swordfish (Xiphias gladius). To qualify for this code, the product must be a "fillet," which is defined as the strips of meat cut parallel to the backbone of the fish, and it must be maintained in a fresh or chilled state (typically between 0°C and 4°C) without being frozen. If the swordfish were whole or headed/gutted, it would fall under a different heading (0302). The specificity of 0304.45 allows for precise monitoring of swordfish trade, which is often subject to international conservation quotas and strict sanitary regulations. This code ensures that the product is distinguished from other species like tuna or marlin, which have their own subheadings.

Products Included

• Fresh swordfish fillets (skin-on or skinless)
• Chilled swordfish steaks (if they meet the definition of fillets)
• Refrigerated swordfish portions cut from fillets
• Vacuum-packed chilled swordfish fillets

Common Misclassification

The most common error is using HS code 0304.87, which is for frozen swordfish fillets. The distinction between chilled (0304.45) and frozen (0304.87) is critical for duty rates and health inspections. Another misclassification is 0302.47, which covers fresh or chilled swordfish that is whole or in pieces but not filleted. If the backbone has been removed to create fillets, 0304.45 must be used instead of 0302.47.

FAQ

What is the HS code for chilled swordfish fillets?

The specific HS code for fresh or chilled swordfish fillets is 0304.45.

What if the swordfish fillets are frozen?

If the fillets are frozen, the classification changes to HS code 0304.87. The "chilled" designation only applies to fish that has not been reduced to a temperature below freezing.