HS Code for Dried jellyfish

Dried jellyfish is classified under HS code 1605.63. While Chapter 3 of the Harmonized System generally covers fish and aquatic invertebrates, Chapter 16 is dedicated to preparations of meat, fish, or other aquatic invertebrates. Jellyfish are biologically classified as aquatic invertebrates. The process of drying jellyfish for human consumption typically involves a multi-stage curing process using salt and alum to transform the organism's texture and ensure shelf stability. This level of processing is considered "prepared or preserved" beyond the simple drying or salting permitted in Chapter 3. According to the General Rules of Interpretation and the Explanatory Notes to heading 1605, aquatic invertebrates that have been prepared or preserved by processes not provided for in Chapter 3 fall under Chapter 16. Subheading 1605.63 was specifically created to provide a clear classification for jellyfish products.

Products Included

• Dried salted jellyfish
• Shredded dried jellyfish
• Ready-to-eat seasoned dried jellyfish
• Alum-cured dried jellyfish

Common Misclassification

Dried jellyfish is often misclassified under HS code 0308.90, which covers "other" aquatic invertebrates that are live, fresh, chilled, frozen, or simply dried/salted. However, because the commercial drying process for jellyfish almost always involves alum and specific curing techniques that alter the cellular structure, customs authorities generally require classification under 1605.63. Another error is using 2106.90 for food preparations, but the specific mention of jellyfish in 1605.63 takes precedence.

FAQ

What is the HS code for dried jellyfish?

The HS code for dried, prepared, or preserved jellyfish is 1605.63.

What if the jellyfish is fresh?

Fresh, chilled, or frozen jellyfish that has not been prepared or preserved would be classified under HS code 0308.90.