HS Code for Salted octopus

Salted octopus is classified under HS code 0307.59, which specifically covers octopus (Octopus spp.) that has been dried, salted, or preserved in brine. Heading 0307 encompasses a wide range of molluscs, and the 0307.5 subheadings are reserved exclusively for octopus. The classification 0307.59 is applied to octopus that has undergone preservation techniques beyond simple chilling or freezing. This includes traditional salting methods used to extend shelf life or prepare the product for specific culinary applications. According to the Explanatory Notes to the Harmonized System, products in this category may be presented in their shell or without it, though octopus is typically presented without a shell. The key factor for 0307.59 is that the octopus remains in a state that is essentially preserved by salt or brine, without the addition of other ingredients or further processing that would characterize it as a "prepared" foodstuff under Chapter 16. This classification is vital for ensuring that trade statistics accurately reflect the volume of processed cephalopods. It also helps in applying the correct sanitary and phytosanitary (SPS) measures, as salted products have different risk profiles compared to fresh or frozen seafood.

Products Included

• Salted common octopus
• Brine-preserved octopus tentacles
• Dried and salted octopus pieces
• Smoked octopus (salted)
• Salted giant octopus

Common Misclassification

Salted octopus is frequently misclassified under 0307.51 (live, fresh, or chilled) or 0307.52 (frozen). If the octopus has been cooked (other than cooking during the smoking process) or is preserved in a marinade or vinegar, it must be classified under 1605.55. It is also sometimes confused with salted squid, which falls under 0307.49.

FAQ

What is the HS code for salted octopus?

The HS code for salted octopus is 0307.59, covering octopus species that are dried, salted, in brine, or smoked.

Can salted octopus be cooked?

If the octopus is cooked and then salted or preserved, it generally moves to 1605.55. However, 0307.59 allows for cooking only if it occurs during the smoking process.