Chapter 03 covers fish, crustaceans, molluscs and other aquatic invertebrates, including live, fresh, chilled, frozen, dried, salted and smoked products. This chapter is a core chapter in international trade of aquatic products, involving the entire chain of fishing, aquaculture and processing. Within the chapter, products are subdivided by degree of processing and species; fresh or chilled fish and frozen fish fall under different headings, reflecting customs regulatory differences regarding temperature state and shelf life. Heading 0302 covers fresh or chilled fish, but excludes fillets and other fish meat (0304), whole smoked fish (0305) and live fish (0301). This heading covers whole fish that have not undergone deep processing and are only chilled for preservation purposes, whether or not headed, gutted or cut, but the fish must remain whole. Main species include economically important fish such as Salmonidae, Gadidae and Pleuronectidae, and this is a key category in fresh trade and cold chain logistics. Code 030212 is a six-digit subheading: the first 2 digits "03" represent Chapter 03 (fish, crustaceans, etc.); digits 3-4 "02" represent heading 0302 (fresh or chilled fish, excluding fillets of 0304); digits 5-6 "12" represent subheading 0302.12, namely fresh or chilled chum salmon (scientific name Oncorhynchus keta), including all its variants. This subheading is further subdivided by species, alongside sockeye salmon (0302.11), other Pacific salmon (0302.13), etc., reflecting customs' precise management of Salmonidae at the species level. The goods are whole fresh or chilled chum salmon, not smoked, frozen or made into fillets, meeting the core condition of heading 0302 "fresh or chilled." At the same time, chum salmon is specifically named in 0302.12, rather than being classified under 0302.19 (other fresh or chilled fish) or 0302.13 (other Pacific salmon). If frozen, it would be classified under 0303; if filleted, under 0304.
Chapter
Chapter 03 covers fish, crustaceans, molluscs and other aquatic invertebrates, including live, fresh, chilled, frozen, dried, salted and smoked products. This chapter is a core chapter in international trade of aquatic products, involving the entire chain of fishing, aquaculture and processing. Within the chapter, products are subdivided by degree of processing and species; fresh or chilled fish and frozen fish fall under different headings, reflecting customs regulatory differences regarding temperature state and shelf life.
Heading
Heading 0302 covers fresh or chilled fish, but excludes fillets and other fish meat (0304), whole smoked fish (0305) and live fish (0301). This heading covers whole fish that have not undergone deep processing and are only chilled for preservation purposes, whether or not headed, gutted or cut, but the fish must remain whole. Main species include economically important fish such as Salmonidae, Gadidae and Pleuronectidae, and this is a key category in fresh trade and cold chain logistics.
Digit Breakdown
Code 030212 is a six-digit subheading: the first 2 digits "03" represent Chapter 03 (fish, crustaceans, etc.); digits 3-4 "02" represent heading 0302 (fresh or chilled fish, excluding fillets of 0304); digits 5-6 "12" represent subheading 0302.12, namely fresh or chilled chum salmon (scientific name Oncorhynchus keta), including all its variants. This subheading is further subdivided by species, alongside sockeye salmon (0302.11), other Pacific salmon (0302.13), etc., reflecting customs' precise management of Salmonidae at the species level.
Classification Basis
The goods are whole fresh or chilled chum salmon, not smoked, frozen or made into fillets, meeting the core condition of heading 0302 "fresh or chilled." At the same time, chum salmon is specifically named in 0302.12, rather than being classified under 0302.19 (other fresh or chilled fish) or 0302.13 (other Pacific salmon). If frozen, it would be classified under 0303; if filleted, under 0304.
📝 Declaration Elements
Product name: Fill in the Chinese and foreign language names of the commodity, specifying the species, such as "fresh chum salmon" or "chilled chum salmon"; avoid using colloquial names such as "salmon." State (fresh or chilled): Clearly declare as "fresh" or "chilled"; fresh means without cooling treatment, chilled means preserved at around 0°C; both are classified under 0302. Latin scientific name: Fill in the Latin scientific name of the species; chum salmon should be Oncorhynchus keta, ensuring correspondence with subheading 0302.12. Method of production or preservation: Describe the specific processing method, such as "whole, headed and gutted, chilled," not smoked, not frozen, not salted. Whether whole: Declare whether it is whole fish; if headed and gutted, it is still considered whole, but if sliced, it is classified under 0304. Individual weight: Declare weight per fish (grams/fish) or average weight per batch, which helps customs valuation and statistics. Fishing or farming method: Indicate wild-caught or farmed; some countries have quota or labeling requirements. Product name: Fresh chum salmon (Oncorhynchus keta); State: Chilled; Method of production and preservation: Whole, headed and gutted, not smoked, not frozen, not salted; Whether whole: Yes; Individual weight: Average 2.5 kg/fish; Fishing method: Wild-caught; Brand: None; Production date: 2025-03-01; Shelf life: 7 days. Incorrectly reporting chilled chum salmon as frozen, resulting in classification under 0303 instead of 0302. Failing to provide the Latin scientific name and using only the general term "salmon," making it impossible to distinguish the specific subheading. Incorrectly reporting headed and gutted whole fish as fillets, wrongly classifying under 0304.
Product name
Fill in the Chinese and foreign language names of the commodity, specifying the species, such as "fresh chum salmon" or "chilled chum salmon"; avoid using colloquial names such as "salmon."
⚠️ Incorrectly filling in "fresh salmon" or "frozen chum salmon," leading to classification errors.
State (fresh or chilled)
Clearly declare as "fresh" or "chilled"; fresh means without cooling treatment, chilled means preserved at around 0°C; both are classified under 0302.
⚠️ Reporting chilled as frozen, or confusing the boundary between fresh and chilled.
Latin scientific name
Fill in the Latin scientific name of the species; chum salmon should be Oncorhynchus keta, ensuring correspondence with subheading 0302.12.
⚠️ Incorrectly writing Oncorhynchus nerka (sockeye salmon) or other Salmonidae species.
Method of production or preservation
Describe the specific processing method, such as "whole, headed and gutted, chilled," not smoked, not frozen, not salted.
⚠️ Omitting key negative information such as "not smoked," which may lead to incorrect classification under 0305.
Whether whole
Declare whether it is whole fish; if headed and gutted, it is still considered whole, but if sliced, it is classified under 0304.
⚠️ Incorrectly reporting gutted fish as "fillets" or "cut meat."
Individual weight
Declare weight per fish (grams/fish) or average weight per batch, which helps customs valuation and statistics.
⚠️ Reporting only total weight without providing individual specifications, affecting classification determination.
Fishing or farming method
Indicate wild-caught or farmed; some countries have quota or labeling requirements.
⚠️ Vaguely filling in "marine fishing" without distinguishing the specific method.
Example： Product name: Fresh chum salmon (Oncorhynchus keta); State: Chilled; Method of production and preservation: Whole, headed and gutted, not smoked, not frozen, not salted; Whether whole: Yes; Individual weight: Average 2.5 kg/fish; Fishing method: Wild-caught; Brand: None; Production date: 2025-03-01; Shelf life: 7 days.
Common Mistakes：
Incorrectly reporting chilled chum salmon as frozen, resulting in classification under 0303 instead of 0302.
Failing to provide the Latin scientific name and using only the general term "salmon," making it impossible to distinguish the specific subheading.
Incorrectly reporting headed and gutted whole fish as fillets, wrongly classifying under 0304.
🎯 Classification Logic
The core basis for classification is the definition of heading 0302 in the HS Explanatory Notes: fresh or chilled fish, excluding fillets and other fish meat. Chum salmon is specifically named in 0302.12 and must simultaneously meet three conditions: 1) the state is fresh or chilled; 2) it has not undergone smoking, freezing, salting or other processing; 3) it remains in whole fish form, even if headed, gutted or cut into pieces but not into fillets. If frozen, it is classified under 0303.12; if filleted, under 0304.41. 0303.12 Frozen chum salmon: 0303.12 is frozen chum salmon, with temperature reduced below freezing point and a long shelf life; 0302.12 is fresh or chilled, with temperature around 0°C and a short shelf life. The processing states differ, and classification is strictly distinguished by temperature. 0302.11 Fresh or chilled sockeye salmon: 0302.11 is sockeye salmon (Oncorhynchus nerka), with red flesh and smaller size; 0302.12 is chum salmon (Oncorhynchus keta), with paler flesh and larger size. The species differ, and the subheadings are parallel. 0302.13 Fresh or chilled other Pacific salmon: 0302.13 covers Pacific salmon other than sockeye salmon and chum salmon, such as coho salmon and pink salmon; 0302.12 is limited to chum salmon. If the species cannot be determined, it may be classified under 0302.13. 0304.41 Fresh or chilled chum salmon fillets: 0304.41 is fresh or chilled chum salmon fillets, already sliced or cut into meat pieces; 0302.12 is whole fish, which remains whole even if headed and gutted. Whether sliced is the core difference. 0305.41 Smoked chum salmon: 0305.41 is smoked chum salmon, including smoked then chilled or frozen; 0302.12 is fresh or chilled whole fish that has not been smoked. Smoking processing changes the character of the commodity and leads to classification under a different heading. Confirm that the commodity state is fresh or chilled, not frozen. Confirm that the Latin scientific name is Oncorhynchus keta. Confirm that it has not been smoked, salted or made into fillets. Confirm that it remains in whole fish form, even if headed and gutted. Check whether the declaration elements on the customs declaration form are complete and accurate.
Basis
The core basis for classification is the definition of heading 0302 in the HS Explanatory Notes: fresh or chilled fish, excluding fillets and other fish meat. Chum salmon is specifically named in 0302.12 and must simultaneously meet three conditions: 1) the state is fresh or chilled; 2) it has not undergone smoking, freezing, salting or other processing; 3) it remains in whole fish form, even if headed, gutted or cut into pieces but not into fillets. If frozen, it is classified under 0303.12; if filleted, under 0304.41.
Confused Codes：
0303.12 - Frozen chum salmon
0303.12 is frozen chum salmon, with temperature reduced below freezing point and a long shelf life; 0302.12 is fresh or chilled, with temperature around 0°C and a short shelf life. The processing states differ, and classification is strictly distinguished by temperature.
0302.11 - Fresh or chilled sockeye salmon
0302.11 is sockeye salmon (Oncorhynchus nerka), with red flesh and smaller size; 0302.12 is chum salmon (Oncorhynchus keta), with paler flesh and larger size. The species differ, and the subheadings are parallel.
0302.13 - Fresh or chilled other Pacific salmon
0302.13 covers Pacific salmon other than sockeye salmon and chum salmon, such as coho salmon and pink salmon; 0302.12 is limited to chum salmon. If the species cannot be determined, it may be classified under 0302.13.
0304.41 - Fresh or chilled chum salmon fillets
0304.41 is fresh or chilled chum salmon fillets, already sliced or cut into meat pieces; 0302.12 is whole fish, which remains whole even if headed and gutted. Whether sliced is the core difference.
0305.41 - Smoked chum salmon
0305.41 is smoked chum salmon, including smoked then chilled or frozen; 0302.12 is fresh or chilled whole fish that has not been smoked. Smoking processing changes the character of the commodity and leads to classification under a different heading.
Self-Check：
✓ Confirm that the commodity state is fresh or chilled, not frozen.
✓ Confirm that the Latin scientific name is Oncorhynchus keta.
✓ Confirm that it has not been smoked, salted or made into fillets.
✓ Confirm that it remains in whole fish form, even if headed and gutted.
✓ Check whether the declaration elements on the customs declaration form are complete and accurate.
❓ FAQ
How can I check the tax rate for HS code 030212? You can check the latest tax rates through the official website of the General Administration of Customs of China or the International Trade Single Window. Tax rates include MFN rates, agreement rates, etc., which vary according to the country of origin and trade agreements. It is recommended to use official databases and enter code 030212 to obtain real-time data. What is the difference in classification between chum salmon and sockeye salmon? Chum salmon is classified under 0302.12, and sockeye salmon under 0302.11. They are different species with different Latin scientific names, and customs distinguishes them by scientific name and appearance characteristics. An accurate scientific name must be provided when declaring. If chilled chum salmon is headed and gutted, can it still be classified under 030212? Yes. Heading 0302 covers whole fish; even if headed, gutted or cut into pieces but not into fillets, it is still regarded as whole fish. If cut into fillets, it is classified under 0304. The key criterion is whether the overall structure of the fish meat is maintained. What declaration elements are required for importing fresh chum salmon from Russia? Product name, Latin scientific name, state (fresh/chilled), method of production and preservation, whether whole, individual weight, fishing method, etc. are required. Documents such as certificate of origin, inspection and quarantine certificate, and fishing license are also required. What are the differences in filling out customs declaration forms for 030212 and 030312? 030212 is fresh or chilled, and the preservation temperature (around 0°C) and shelf life must be declared; 030312 is frozen, and the freezing temperature (below -18°C) and freezing date must be declared. The two have different requirements for transportation and storage conditions, and the state must be clearly specified when declaring. How should cross-border e-commerce sellers correctly use the HS code when selling chilled chum salmon? Cross-border e-commerce sellers need to choose the code according to the actual shipping state. If it is chilled direct mail, use 030212; if frozen, use 030312. Also note the regulatory differences between personal items and goods trade, and it is recommended to consult a professional customs broker. If chum salmon is salted and then chilled, which code should it be classified under? Salted and then chilled chum salmon is classified under 0305.41 (smoked) or 0305.69 (other salted), depending on the processing method. 0302 applies only to fresh or chilled fish that has not been salted. Salting changes the basic character of the commodity. How can chum salmon be distinguished from other Pacific salmon? Chum salmon has the scientific name Oncorhynchus keta, is larger in size, has pale pink flesh, and has no prominent spots; other Pacific salmon such as coho salmon and pink salmon have different scientific names and differ in appearance and flesh. When declaring, the Latin scientific name should prevail to avoid confusion with colloquial names.
Q: How can I check the tax rate for HS code 030212?
A: You can check the latest tax rates through the official website of the General Administration of Customs of China or the International Trade Single Window. Tax rates include MFN rates, agreement rates, etc., which vary according to the country of origin and trade agreements. It is recommended to use official databases and enter code 030212 to obtain real-time data.
Q: What is the difference in classification between chum salmon and sockeye salmon?
A: Chum salmon is classified under 0302.12, and sockeye salmon under 0302.11. They are different species with different Latin scientific names, and customs distinguishes them by scientific name and appearance characteristics. An accurate scientific name must be provided when declaring.
Q: If chilled chum salmon is headed and gutted, can it still be classified under 030212?
A: Yes. Heading 0302 covers whole fish; even if headed, gutted or cut into pieces but not into fillets, it is still regarded as whole fish. If cut into fillets, it is classified under 0304. The key criterion is whether the overall structure of the fish meat is maintained.
Q: What declaration elements are required for importing fresh chum salmon from Russia?
A: Product name, Latin scientific name, state (fresh/chilled), method of production and preservation, whether whole, individual weight, fishing method, etc. are required. Documents such as certificate of origin, inspection and quarantine certificate, and fishing license are also required.
Q: What are the differences in filling out customs declaration forms for 030212 and 030312?
A: 030212 is fresh or chilled, and the preservation temperature (around 0°C) and shelf life must be declared; 030312 is frozen, and the freezing temperature (below -18°C) and freezing date must be declared. The two have different requirements for transportation and storage conditions, and the state must be clearly specified when declaring.
Q: How should cross-border e-commerce sellers correctly use the HS code when selling chilled chum salmon?
A: Cross-border e-commerce sellers need to choose the code according to the actual shipping state. If it is chilled direct mail, use 030212; if frozen, use 030312. Also note the regulatory differences between personal items and goods trade, and it is recommended to consult a professional customs broker.
Q: If chum salmon is salted and then chilled, which code should it be classified under?
A: Salted and then chilled chum salmon is classified under 0305.41 (smoked) or 0305.69 (other salted), depending on the processing method. 0302 applies only to fresh or chilled fish that has not been salted. Salting changes the basic character of the commodity.
Q: How can chum salmon be distinguished from other Pacific salmon?
A: Chum salmon has the scientific name Oncorhynchus keta, is larger in size, has pale pink flesh, and has no prominent spots; other Pacific salmon such as coho salmon and pink salmon have different scientific names and differ in appearance and flesh. When declaring, the Latin scientific name should prevail to avoid confusion with colloquial names.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.