HS Code for Fresh skipjack tuna

Fresh skipjack tuna, scientifically known as Katsuwonus pelamis, is classified under HS code 0302.33. This classification is based on the species and the presentation of the fish. Heading 0302 covers fish, fresh or chilled, excluding fillets and other fish meat of heading 0304. Skipjack tuna is specifically identified at the six-digit level due to its immense importance in the global fishing industry and canning trade. For a product to qualify for 0302.33, it must be fresh or chilled, meaning it is kept at low temperatures but not frozen. The fish is typically presented whole, headed, or gutted. Skipjack is often distinguished from other tunas by its characteristic dark longitudinal stripes on the lower sides and belly. Because skipjack is a highly migratory species, its classification is closely monitored by regional fisheries management organizations (RFMOs) to ensure sustainable harvest levels and accurate trade statistics.

Products Included

• Whole fresh skipjack tuna (Katsuwonus pelamis)
• Chilled skipjack tuna, gutted and headed
• Fresh stripe-bellied bonito (skipjack)
• Chilled skipjack tuna for immediate processing

Common Misclassification

Skipjack tuna is most commonly misclassified under 0303.43, which is the code for frozen skipjack. Since much of the skipjack trade for canning involves frozen fish, this is a frequent error. It may also be confused with 0302.32 (fresh yellowfin tuna) or 0302.31 (fresh albacore). If the skipjack is filleted, it must be classified under 0304.44 (fresh tuna fillets) rather than 0302.33.

FAQ

What is the HS code for Fresh skipjack tuna?

The HS code for fresh or chilled skipjack tuna (Katsuwonus pelamis) is 0302.33.

Can this code be used for skipjack fillets?

No, fillets are classified under heading 0304. HS code 0302.33 is only for whole fish or fish that has been headed or gutted.