HS Code for Fresh swordfish meat

Fresh swordfish meat that does not meet the definition of a fillet is classified under HS code 0304.54. Heading 0304 covers fish fillets and other fish meat. While subheadings 0304.41 to 0304.49 cover fresh fillets, the subheadings 0304.51 to 0304.59 are reserved for 'other' fresh or chilled fish meat. This includes fish meat that has been minced or meat that has been cut into pieces, chunks, or steaks that do not qualify as fillets (strips cut parallel to the backbone). For swordfish (Xiphias gladius), the specific code for this 'other' meat is 0304.54. This classification is essential for products like swordfish mince or small trimmings used in food processing. The product must be fresh or chilled; any freezing would move the classification to the 0304.9x series. This distinction ensures that the trade of processed fish meat is accurately captured separately from whole fish and standard fillets.

Products Included

• Fresh minced swordfish meat
• Chilled swordfish meat chunks
• Fresh swordfish trimmings (not fillets)
• Chilled swordfish steaks (if not meeting fillet definition)

Common Misclassification

The primary misclassification occurs with HS code 0304.45, which is for fresh swordfish fillets. If the meat is presented as a fillet, 0304.45 takes precedence. Another common error is using 0302.47, which is only for whole or dressed fish. If the meat is frozen, it must be classified under 0304.91 (frozen swordfish meat, other than fillets). Confusion also arises with 0305 if the meat has been dried, salted, or smoked. Proper documentation must specify whether the meat is minced or in chunks to justify the use of 0304.54 over the fillet code.

FAQ

What is the HS code for fresh swordfish meat?

The HS code for fresh or chilled swordfish meat (excluding fillets) is 0304.54.

How does this differ from swordfish fillets?

Fillets (0304.45) are specific strips of meat cut parallel to the backbone, while 'meat' (0304.54) includes minced fish, chunks, or other pieces that do not meet the fillet criteria.