HS Code for Dried fish

Dried fish is classified under HS code 0305.59 according to the General Rules for the Interpretation (GRI) of the Harmonized System. This code is situated within Chapter 3, which covers fish and crustaceans. Specifically, heading 0305 is dedicated to fish that has been dried, salted, or in brine, as well as smoked fish. Subheading 0305.59 acts as a residual category for species not specifically named in the preceding subheadings (such as cod, anchovies, or tilapia). To qualify for this classification, the fish must be dried whole or in pieces (but not as fillets) to a point where it is preserved for extended periods without refrigeration. The drying process can be achieved through natural sun-drying or mechanical dehydration. It is important that the fish has not been smoked, as smoking would necessitate a different classification under subheading 0305.4x. This code is essential for customs to apply correct tariff rates and monitor food safety standards for imported seafood products.

Products Included

• Dried whole tilapia
• Dried shark fins (where not specifically excluded)
• Dried catfish pieces
• Dried carp and other freshwater fish
• Dried saltwater fish not elsewhere specified

Common Misclassification

Dried fish is frequently misclassified under HS code 0305.39, which is reserved specifically for fish fillets. Another common error is using HS code 1604.19, which applies to prepared or preserved fish. If the fish has been cooked, seasoned with spices, or canned, it must be moved to Chapter 16. Additionally, if the fish is smoked in addition to being dried, it must be classified under 0305.49.

FAQ

What is the HS code for dried fish?

The primary HS code for dried fish (excluding fillets and specific species like cod) is 0305.59.

Does this code include salted fish?

Yes, HS code 0305.59 includes fish that is dried, whether or not it has been salted, provided it has not been smoked.