HS Code for Fish fins

The classification of fish fins under HS code 0302.99 is determined by the General Rules for the Interpretation (GRI) of the Harmonized System. Chapter 3 covers fish and aquatic invertebrates, where Heading 0302 is reserved for fresh or chilled fish. Within this heading, the 0302.9x series addresses edible fish offal. Subheading 0302.99 is a residual category for edible offal not specifically named elsewhere. To qualify, fins must be fresh or chilled, meaning they are maintained at temperatures near 0°C without being frozen. This code excludes shark fins, which have a dedicated subheading (0302.92). The classification requires the product to be fit for human consumption; otherwise, it would fall under Chapter 5 for animal by-products. Proper documentation must confirm the temperature state and species to ensure the 'other' designation is appropriate for customs valuation and regulatory compliance.

Products Included

• Fresh salmon fins
• Chilled tuna fins
• Fresh cod fins
• Chilled snapper fins
• Fresh tilapia fins

Common Misclassification

A frequent error is using 0302.92, which is strictly for shark fins. Another common mistake is 0303.99, which applies to frozen fins. If the fins are dried or salted, they must be classified under 0305.71 (for shark) or 0305.79 (for others). Confusing fresh (0302) with frozen (0303) is the most common cause of duty discrepancies.

FAQ

What is the HS code for fish fins?

The HS code for fresh or chilled fish fins (excluding shark fins) is 0302.99. Shark fins are 0302.92.

Can frozen fins be classified here?

No, frozen fish fins are classified under heading 0303, specifically 0303.99 for non-shark species, as the temperature state is a primary determinant in Chapter 3.