HS Code for Fresh ray fillets

Fresh ray fillets are classified under HS code 0304.48. This classification is part of Chapter 3, which encompasses fish and crustaceans, molluscs, and other aquatic invertebrates. Heading 0304 is specifically designed for fish fillets and other fish meat (whether or not minced), fresh, chilled, or frozen. Within this heading, the 0304.4x series is reserved for fresh or chilled fillets. Subheading 0304.48 specifically identifies rays and skates (belonging to the Rajidae family). A 'fillet' is defined in the HS Explanatory Notes as a strip of meat cut parallel to the backbone, representing the right or left side of the fish, with the head, guts, and fins removed. For rays, this almost exclusively refers to the 'wings' which have been skinned and filleted from the central cartilage. The 'fresh or chilled' designation means the fish has been kept at a temperature near freezing (usually in ice) but has not been frozen. This specific code is vital for the enforcement of CITES regulations and other conservation measures, as many ray species are protected or monitored to prevent overfishing.

Products Included

• Fresh ray wings (filleted)
• Chilled skate fillets
• Fresh skinless ray fillets
• Chilled Rajidae fillets
• Fresh fillets of thornback ray

Common Misclassification

Fresh ray fillets are often confused with 0304.57, which covers fresh ray 'meat' that is not in fillet form (such as trimmings or minced meat). Another common error is 0304.88, which is the code for frozen ray fillets. If the ray is imported whole (not filleted), it must be classified under 0302.82. Furthermore, if the fillets have been dried, salted, or smoked, they are classified under heading 0305 rather than 0304.

FAQ

What is the HS code for fresh ray fillets?

The HS code for fresh or chilled fillets of rays and skates (Rajidae) is 0304.48.

What is the difference between 0304.48 and 0304.57?

Code 0304.48 is specifically for fillets (the sides of the fish), while 0304.57 is for other fish meat, such as minced meat or small pieces that do not qualify as fillets.