HS Code for Salted eel

Salted eel is classified under HS code 0305.64. This classification is determined by the state of the fish and the method of preservation. Heading 0305 is reserved for fish that has been processed for preservation but remains within the scope of Chapter 3. Subheading 0305.6 covers fish that is salted or in brine but has not been dried or smoked. Specifically, 0305.64 is the designated code for eels (Anguilla spp.). To qualify for this code, the eel must be preserved primarily by salt or brine. If the eel were to be smoked, it would move to 0305.49, and if it were dried, it would fall under 0305.59. The distinction ensures that the level of processing is accurately captured for customs and regulatory purposes. This code is used for eels that are typically traded in barrels or large containers in a brine solution, intended for further culinary use or retail packaging that does not involve heat-treatment or saucing.

Products Included

• Salted freshwater eels (Anguilla spp.)
• Eels preserved in a saturated brine solution
• Salted marine eels (if Anguilla spp.)
• Eel pieces, salted but not dried or smoked
• Whole eels, gutted and salted for preservation

Common Misclassification

Salted eel is often misclassified under 0305.49, which is the code for smoked fish, including smoked eels. Because many eel products are smoked, customs agents may default to the smoking code; however, if the product is only salted, 0305.64 is mandatory. Another error involves 1604.17, which is for prepared or preserved eel. If the eel is cooked, jellied, or canned in oil, it belongs in 1604.17. Salted eel in Chapter 3 must be raw and preserved only by the salt/brine.

FAQ

What is the HS code for salted eel?

The HS code for salted eel (Anguilla spp.) that is not dried or smoked is 0305.64.

Can salted eel be classified in Chapter 16?

Yes, if the salted eel is further prepared, such as being cooked or canned in a sauce, it moves to HS code 1604.17.