HS Code for Fresh haddock

Fresh haddock is classified under HS code 0302.52. This code is part of Chapter 3 of the Harmonized System, which covers fish and crustaceans, molluscs, and other aquatic invertebrates. Heading 0302 specifically refers to fish that are fresh or chilled, excluding fish fillets and other fish meat which are categorized under heading 0304. The subheading 0302.52 is specifically designated for haddock (Melanogrammus aeglefinus). To qualify for this classification, the fish must be in a fresh or chilled state. Chilling refers to the process of reducing the temperature of the fish to approximately 0°C (32°F) without actually freezing it. This state must be maintained throughout the supply chain. The classification applies to whole fish, fish with the head removed, or gutted fish. However, it strictly excludes any fish that has been filleted. The distinction between whole fish and fillets is a fundamental principle of Chapter 3; once the meat is removed from the skeletal structure in strips parallel to the backbone, it is no longer classified under 0302. Furthermore, if the haddock is frozen (typically defined as being reduced to a core temperature of -18°C or lower), it must be classified under heading 0303.

Products Included

• Whole fresh haddock
• Gutted fresh haddock (chilled)
• Fresh haddock with head removed
• Fresh haddock packed on ice for transport

Common Misclassification

The most common misclassification occurs between fresh haddock (0302.52) and frozen haddock, which falls under HS code 0303.52. Another frequent error involves haddock fillets; even if they are fresh or chilled, fillets are classified under HS code 0304.72. Importers must also ensure they do not confuse haddock with other cod-like fish (Gadidae family) such as Atlantic cod (0302.51) or Coalfish (0302.53).

FAQ

What is the HS code for fresh haddock?

The HS code for fresh or chilled haddock (whole or gutted) is 0302.52.

Are fresh haddock fillets covered under this code?

No, fresh haddock fillets are classified under HS code 0304.72. HS code 0302.52 is only for whole or gutted fish.