HS Code for Prepared scallops

Prepared scallops, including queen scallops, are classified under HS code 1605.52. This classification follows the structural logic of the Harmonized System, where Chapter 16 acts as the destination for seafood products that have undergone significant processing. To qualify for 1605.52, the scallops must be prepared or preserved by methods such as cooking, smoking, or being put up in airtight containers with preservatives. This distinguishes them from the raw, fresh, or frozen scallops found in heading 0307. The General Rules of Interpretation (GRI) require that the most specific description applies; since 1605.52 explicitly mentions scallops, it takes precedence over more general seafood preparation codes. This classification is vital for ensuring compliance with food safety standards and trade quotas that specifically target processed mollusc products.

Products Included

• Canned scallops in brine or sauce
• Breaded and pre-cooked scallop medallions
• Smoked scallops
• Scallop meat preserved in vinegar
• Dried scallops that have been seasoned or cooked

Common Misclassification

Scallops are frequently misclassified under 0307.21 or 0307.22. These codes are reserved for live, fresh, chilled, or frozen scallops that have not been cooked. If a scallop is even partially cooked (blanched) for preservation, it should be moved to 1605.52. Another error involves scallop-flavored surimi, which is classified under 1604.20 as a fish preparation.

FAQ

What is the HS code for prepared scallops?

The HS code for prepared or preserved scallops is 1605.52.

Are frozen scallops considered prepared?

Generally, no. If they are only frozen and raw, they belong in 0307.22. They only move to 1605.52 if they are cooked or breaded before freezing.