HS Code for Fresh anchovies

Fresh anchovies are classified under HS code 0302.42. This code is part of Chapter 3 (Fish and crustaceans) and Heading 0302, which covers fish, fresh or chilled, excluding fish fillets and other fish meat of heading 0304. The subheading 0302.42 is specific to anchovies of the genus Engraulis. These are small, oily forage fish that are widely traded for both direct human consumption and industrial use. The classification requires the product to be in a fresh or chilled state, typically preserved on ice or in refrigerated containers at temperatures near freezing. If the anchovies are processed beyond simple chilling—such as being dried, salted, or smoked—they are excluded from this heading and moved to heading 0305. Similarly, if they are prepared or preserved in oil or cans, they fall under heading 1604. The 0302.42 code is used to monitor the trade of fresh anchovies, which is vital for managing pelagic fish stocks and ensuring that health and safety standards for fresh seafood are met during cross-border transit.

Products Included

• Fresh European anchovies (Engraulis encrasicolus)
• Chilled Japanese anchovies (Engraulis japonicus)
• Fresh whole anchovies on ice
• Chilled gutted anchovies
• Fresh Argentine anchovies (Engraulis anchoita)

Common Misclassification

Anchovies are often misclassified when they have been preserved. Salted or brined anchovies, which are very common, should be classified under 0305.63, not 0302.42. Canned anchovies or those preserved in oil are classified under 1604.16. Furthermore, other small pelagic fish like herrings (0302.41) or sardines (0302.43) are frequently confused with anchovies due to their similar size and appearance. It is crucial to identify the genus Engraulis to correctly apply the 0302.42 code. Frozen anchovies are also excluded and fall under 0303.59.

FAQ

What is the HS code for fresh anchovies?

The HS code for fresh or chilled anchovies (Engraulis spp.) is 0302.42.

What code is used for anchovies in olive oil?

Anchovies prepared or preserved in oil are classified under HS code 1604.16, as they are considered a prepared fish product.