HS Code for Frozen Pacific salmon

Frozen Pacific salmon is classified under HS code 0303.12 based on its biological genus and the state of preservation. Chapter 3 of the Harmonized System encompasses fish and crustaceans, with heading 0303 specifically designated for frozen fish, excluding fish fillets and other fish meat of heading 0304. Subheading 0303.12 covers specific species of Pacific salmon, including Oncorhynchus gorbuscha (pink), Oncorhynchus keta (chum), Oncorhynchus tschawytscha (chinook), Oncorhynchus kisutch (coho), Oncorhynchus masou (masu), and Oncorhynchus rhodurus. Notably, this code excludes sockeye salmon (Oncorhynchus nerka), which has its own specific subheading. The classification requires the fish to be whole or headed and gutted but not filleted, as filleted fish moves to heading 0304. The freezing process must be sufficient to preserve the product for transport and storage without further processing.

Products Included

• Frozen whole Pink salmon (Oncorhynchus gorbuscha)
• Frozen headed and gutted (H&G) Chum salmon
• Frozen Chinook salmon, whole or dressed
• Frozen Coho salmon, excluding fillets
• Frozen Masu and Rhodurus salmon

Common Misclassification

The most frequent misclassification occurs with HS code 0303.11, which is reserved specifically for Sockeye salmon (Oncorhynchus nerka). Importers often group all Pacific salmon together, but the HS nomenclature requires the separation of Sockeye. Another common error is using 0304.81 for frozen salmon fillets; heading 0303 is only for whole or basic dressed fish. Additionally, 0303.13 (Atlantic and Danube salmon) is often used incorrectly for Pacific species. Finally, if the salmon is smoked and then frozen, it must be classified under 0305.41 rather than 0303.

FAQ

What is the HS code for Frozen Pacific salmon?

The HS code for most Frozen Pacific salmon (excluding Sockeye) is 0303.12.

Does 0303.12 include frozen salmon fillets?

No, frozen salmon fillets are classified under HS code 0304.81. Heading 0303 is restricted to whole fish or fish that has been headed, gutted, or had fins removed.