HS Code for Salted catfish fillets

Salted catfish fillets are classified under HS code 0305.31. This code is located within Chapter 3, which covers fish and aquatic invertebrates. Heading 0305 is dedicated to fish that has been dried, salted, or in brine, and smoked fish. Subheading 0305.31 specifically addresses fish fillets that are dried, salted, or in brine, but not smoked, for specific species including tilapias, catfish, carp, eels, Nile perch, and snakeheads. A fillet is defined as a strip of meat cut parallel to the backbone of the fish. The classification is determined by both the species of the fish and the physical presentation (fillet) combined with the preservation state (salted/dried). This code is vital for customs as fillets often carry different duty rates compared to whole fish or fish pieces with bones.

Products Included

• Salted catfish fillets (Pangasius spp.)
• Dried catfish fillets
• Brined catfish strips (boneless)
• Salt-cured Ictalurus fillets
• Dehydrated catfish fillets

Common Misclassification

The most common misclassification for salted catfish fillets is HS code 0304.62, which covers fresh, chilled, or frozen catfish fillets. The distinction is the preservation method; 0304 is for fresh/frozen, while 0305 is for salted/dried. Another error is using HS code 0305.64, which is for salted catfish that are NOT fillets (i.e., whole or pieces with bone). If the fillets are smoked, they must be classified under 0305.49, as 0305.31 explicitly excludes smoked products. Furthermore, if the fillets are breaded or battered, they move to Chapter 16, specifically 1604.19.

FAQ

What is the HS code for salted catfish fillets?

The HS code for catfish fillets that are dried, salted, or in brine, but not smoked, is 0305.31.

What is the difference between 0305.31 and 0305.64?

HS code 0305.31 is specifically for fillets (boneless strips), whereas 0305.64 is for whole fish or pieces of fish that still contain the bone, provided they are salted or in brine.