HS Code for Fish livers

HS Code 030291 is the classification for fresh or chilled fish livers, roes, and milt. This code falls under Chapter 3, which encompasses fish and other aquatic invertebrates. Livers are classified here when they have been separated from the fish body but have not undergone any preservation process other than chilling. Chilling refers to reducing the temperature of the product to approximately 0°C (32°F) without actually freezing it. This classification is vital for the trade of high-value edible offal, which is often used in gourmet cooking or as a raw material for the extraction of pharmaceutical-grade oils. According to the Chapter 3 notes, the product must remain in its natural state; any cooking, smoking, or further preparation would shift the classification to Chapter 16.

Products Included

• Fresh cod livers
• Chilled salmon livers
• Fresh monkfish livers (ankimo)
• Chilled tuna livers
• Fresh livers from any fish species, not frozen

Common Misclassification

The most common misclassification is with HS code 030391, which is reserved for frozen fish livers, roes, and milt. The distinction between fresh/chilled (0302) and frozen (0303) is a fundamental dividing line in the Harmonized System. Additionally, if the livers are processed into oil, they are classified under HS code 1504. Prepared or preserved livers, such as canned cod liver, are classified under HS code 1604.

FAQ

What is the HS code for fish livers?

The HS code for fresh or chilled fish livers is 030291. If they are frozen, the code is 030391.

Are fish livers considered edible offal?

Yes, in the context of the Harmonized System, fish livers are classified as edible offal under the specific subheadings of Chapter 3.