HS Code for Fresh swordfish

Fresh swordfish (Xiphias gladius) is classified under HS code 0302.47. This classification is part of the Harmonized System's structure for Chapter 3, which organizes fish by species and processing level. Heading 0302 is dedicated to fresh or chilled fish, excluding fillets and other meat. Swordfish is specifically identified in the 0302.4x series, which covers various pelagic fish. The code 0302.47 is reserved exclusively for Xiphias gladius. To remain in this category, the swordfish must be in a fresh or chilled state, typically maintained at temperatures just above freezing. It can be presented as a whole fish or in a 'dressed' state (gutted, headed, or with fins removed). However, if the fish is sliced into fillets or chunks that constitute 'fish meat' under the HS definitions, it must be moved to heading 0304. This classification ensures that whole-body trade is tracked separately from processed fish products.

Products Included

• Whole fresh swordfish (Xiphias gladius)
• Chilled swordfish, gutted and headed
• Fresh swordfish trunks (body without head/tail)
• Swordfish kept on ice for fresh delivery

Common Misclassification

Swordfish is frequently misclassified when the state of processing is not clearly defined. If the swordfish is frozen, it falls under 0303.57. If it is presented as fresh fillets, it must be classified under 0304.45. A common point of confusion is the distinction between a 'trunk' (which remains in 0302.47) and 'meat' or 'steaks' (which may fall under 0304.54 if they are not considered fillets). Misidentifying the species is less common for swordfish due to its unique physical characteristics, but clerical errors often lead to it being placed in 0302.89 (other fresh fish) instead of its specific code.

FAQ

What is the HS code for fresh swordfish?

The HS code for fresh or chilled whole or dressed swordfish (Xiphias gladius) is 0302.47.

Can swordfish steaks be classified under 0302.47?

Generally, no. Swordfish steaks are usually considered 'fish meat' or 'fillets' and are classified under heading 0304 (specifically 0304.45 for fresh fillets or 0304.54 for other fresh meat).