HS Code for Fresh seabass

Fresh seabass is classified under HS code 0302.84 based on the General Rules for the Interpretation (GRI) of the Harmonized System, specifically GRI 1 and 6. This code is reserved for fish of the genus Dicentrarchus, which includes the European seabass. The classification is determined by two primary factors: the biological species and the state of preservation. To fall under this heading, the fish must be fresh or chilled. Chilled refers to products that have been cooled to a temperature generally around 0°C without being frozen. Furthermore, the product must be presented as a whole fish, or fish that has been gutted or headed. If the seabass has been processed into fillets or other meat portions, it is excluded from this heading and moved to chapter 0304. The specificity of 0302.84 ensures that trade data for this high-value species is accurately captured for international market analysis and regulatory compliance.

Products Included

• Whole fresh European seabass (Dicentrarchus labrax)
• Chilled seabass, gutted and scaled
• Fresh seabass with head removed
• Chilled Dicentrarchus punctatus (Spotted seabass)

Common Misclassification

The most frequent misclassification occurs with HS code 0304.49, which covers fresh or chilled fish fillets. If the seabass is sliced into fillets, it must be moved from 0302.84 to 0304.49. Another common error involves frozen seabass, which belongs under 0303.84. Importers also occasionally use the generic code 0302.89 (Other fish), but since seabass has a specific six-digit subheading (0302.84), using the generic code is a compliance error.

FAQ

What is the HS code for Fresh seabass?

The specific HS code for fresh or chilled seabass (Dicentrarchus spp.) is 0302.84.

Does this code include frozen seabass?

No, frozen seabass is classified under HS code 0303.84. Code 0302.84 is strictly for fresh or chilled products.