HS Code for Prepared shark fins

Prepared shark fins are classified under HS code 1604.18. This classification is part of Chapter 16, which covers preparations of meat, fish, or crustaceans. Heading 1604 specifically addresses prepared or preserved fish and caviar. Shark fins are unique in the seafood trade and have their own specific subheading to monitor trade volumes and ensure regulatory compliance with environmental treaties. To fall under 1604.18, the fins must be prepared or preserved—meaning they have been cooked, heat-treated, or preserved in a manner that goes beyond simple drying or salting. The code specifically applies to fins that are whole or in pieces, but it excludes products that have been minced. This distinction is crucial for customs valuation and regulatory compliance, especially given the international trade regulations surrounding shark products. The preparation process often involves the removal of skin and cartilage, followed by steaming or treatment with hydrogen peroxide to whiten the fibers, which moves the product from the raw category of Chapter 3 into the prepared category of Chapter 16.

Products Included

• Cooked shark fins in vacuum packaging
• Canned shark fin soup base (where fins are the primary component)
• Shark fins preserved in brine or vinegar
• Ready-to-eat shark fin preparations
• Shark fin pieces that have been heat-treated

Common Misclassification

Shark fins are often misclassified under 0302, 0303, or 0305. These codes refer to fresh, chilled, frozen, or simply dried/salted fish. If a shark fin is merely dried without any further preparation like skinning or cooking, it remains in Chapter 3. Another common error is using 1604.20, which is for other prepared fish that are minced or in the form of pastes.

FAQ

What is the HS code for prepared shark fins?

The correct HS code for prepared or preserved shark fins, whole or in pieces, is 1604.18.

Are dried shark fins always classified under 1604.18?

No. If the fins are only dried or salted and have not been further processed (like skinning or cooking), they are classified under 0305.71.