HS Code for Dried shark fins

Dried shark fins are classified under HS code 1604.18 because they represent a fish preparation that has undergone processing beyond simple chilling or freezing. According to the General Rules of Interpretation (GRI) and the Explanatory Notes to Chapter 16, fish products that have been prepared or preserved by drying, salting, or in brine, and specifically those that have been further processed such as by removing the skin or cartilage, fall under heading 1604. While Chapter 3 covers fish in its raw state, the specific sub-heading 1604.18 was created to capture shark fins that have been prepared for culinary use, often involving a drying process that renders them shelf-stable. The classification depends on the degree of preparation; once the fins are cleaned, dried, or treated to preserve them for long-term storage or immediate cooking, they move from the raw category of Chapter 3 into the prepared category of Chapter 16.

Products Included

• Dried whole shark fins
• Dried shark fin pieces
• Prepared shark fins with skin removed
• Salted and dried shark fins
• Shark fin needles (processed)

Common Misclassification

Dried shark fins are frequently misclassified under HS code 0305.71. While 0305 covers dried or salted fish, the specific preparation methods used for shark fins often push them into 1604.18. Additionally, fresh or chilled shark fins are classified under 0302.81, and frozen fins under 0303.81. Importers must distinguish between a simple raw product (Chapter 3) and a prepared product (Chapter 16). Misclassification often occurs when the importer assumes all dried fish products belong in Chapter 3, ignoring the specific provision for shark fin preparations in 1604.

FAQ

What is the HS code for dried shark fins?

The primary HS code for prepared or preserved dried shark fins is 1604.18.

Does this code apply to shark fin soup?

No, shark fin soup that contains other ingredients or is a finished meal is typically classified under 2104.10 as a soup or broth preparation.