HS Code for Fresh plaice

HS code 0302.22 is specifically assigned to fresh or chilled plaice (Pleuronectes platessa). This classification is part of Chapter 3, which covers fish and crustaceans, molluscs, and other aquatic invertebrates. Heading 0302 includes fish, fresh or chilled, but excludes fish fillets and other fish meat of heading 0304. Plaice is a flatfish, and subheading 0302.22 is reserved for this specific species. The classification requires the fish to be in a fresh or chilled state, meaning it has not been frozen. Chilling is the process of lowering the temperature of the fish to near 0°C, often using ice, to maintain its freshness during transport. This code applies to whole fish or fish that have been gutted and headed, provided they have not been filleted. The distinction between whole fish and fillets is a common point of confusion in fish classification, as fillets are classified under a different heading entirely. Accurate classification under 0302.22 is vital for meeting veterinary inspection requirements and applying the appropriate fishery-specific tariff rates.

Products Included

• Whole fresh plaice (Pleuronectes platessa)
• Chilled plaice, gutted and headed
• Fresh plaice on ice for retail sale

Common Misclassification

Plaice is frequently misclassified under 0302.21, which is for halibut, or 0302.23, which is for sole. It is also common to see plaice fillets incorrectly placed here; however, all fish fillets, whether fresh or chilled, belong in heading 0304. If the plaice is frozen, it must be classified under 0303.32 rather than 0302.22.

FAQ

What is the HS code for Fresh plaice?

The HS code for fresh or chilled plaice (Pleuronectes platessa) is 0302.22.

Does this code include plaice fillets?

No, HS code 0302.22 only covers whole or headed/gutted fish. Fillets are classified under heading 0304.