HS Code for Fresh bigeye tuna

Fresh bigeye tuna is classified under HS code 0302.34, a designation that falls within Chapter 3 of the Harmonized System, which covers fish and crustaceans, molluscs, and other aquatic invertebrates. Heading 0302 is specifically reserved for fish that are fresh or chilled, excluding fish fillets and other fish meat that fall under heading 0304. The subheading 0302.34 is precisely allocated to Bigeye tunas, known scientifically as Thunnus obesus. This classification is determined by both the species of the fish and its state of preservation. For a product to be classified under this code, it must be either whole or in a form that has been gutted or headed, but it must not be cut into fillets or steaks, which would shift the classification to 0304. The distinction between "fresh" and "chilled" is also critical; fresh fish are those that have not been processed, while chilled fish have had their temperature lowered to near freezing to prevent spoilage during transport. If the tuna were frozen to a temperature of -18 degrees Celsius or lower, it would instead be classified under heading 0303.

Products Included

• Whole fresh bigeye tuna (Thunnus obesus)
• Chilled bigeye tuna, gutted and gilled
• Fresh bigeye tuna with head removed
• Bigeye tuna presented on ice for immediate sale

Common Misclassification

Bigeye tuna is often misclassified under 0303.44 if it has been frozen. Another common error is using 0304.87 for fresh bigeye tuna fillets or steaks, as heading 0302 only applies to whole or minimally processed fish. Furthermore, it may be confused with other tuna species like Albacore (0302.31) or Yellowfin (0302.32) if the species is not correctly identified by the importer.

FAQ

What is the HS code for Fresh bigeye tuna?

The HS code for fresh or chilled bigeye tuna (Thunnus obesus) is 0302.34.

Can bigeye tuna fillets be classified under 0302.34?

No, fish fillets and other fish meat are classified under heading 0304. HS code 0302.34 is only for whole or gutted fresh/chilled fish.