Chapter 03 covers fish, crustaceans, molluscs and other aquatic invertebrates, including live, fresh or chilled, frozen, dried, salted, smoked and other processed products. This chapter is the core chapter for international trade in aquatic products, involving the entire chain of fishing, aquaculture and processing. Within the chapter, headings are divided by degree of processing (fresh or chilled, frozen, dried, salted or smoked) and by species (fish, crustaceans, molluscs, etc.). Heading 0302 covers fresh or chilled fish (excluding fillets and fish meat), 0303 covers frozen fish, and 0304 covers fillets and fish meat. Heading 0302 covers fresh or chilled fish, but excludes fillets and other fish meat (0304), whole smoked fish (0305) and live fish (0301). It includes whole, headless, gutted, sliced but not further processed fresh or chilled fish. Under this heading, goods are subdivided by species, such as 0302.11 for trout, 0302.13 for Pacific salmon, 0302.14 for Atlantic salmon, and 0302.19 for other salmonidae. The key condition for classification under this heading is that the goods are fresh or chilled and have not undergone preservation processing such as smoking, drying or salting. Code 030219 is a 6-digit subheading. The first 2 digits "03" represent Chapter 3: Fish, crustaceans, molluscs and other aquatic invertebrates. Digits 3-4 "02" represent heading 0302: Fresh or chilled fish, excluding fillets and other fish meat of 0304. Digits 5-6 "19" represent subheading 0302.19: Other fresh or chilled salmonidae. Specifically, the 5th digit "1" indicates a subdivision under the broad category of salmonidae (Salmonidae), and the 6th digit "9" indicates "other", namely salmonidae not listed in 0302.11 to 0302.14. Therefore, 030219 specifically refers to other salmonidae other than specifically named varieties such as trout, Pacific salmon, Atlantic salmon and Danube huchen, and the state is fresh or chilled. This product is fresh or chilled other salmonidae, has not undergone processing such as smoking, drying or salting, and is not fillets or fish meat. Therefore, it is classified under 0302 rather than 0303 (frozen fish), 0304 (fillets) or 0305 (smoked fish). Under 0302, because it does not belong to specifically named varieties such as trout (0302.11), Pacific salmon (0302.13) or Atlantic salmon (0302.14), it is classified under 0302.19 "Other".

Product name: Declare the specific commodity name, such as "fresh rainbow trout", "chilled Arctic char", etc., and it must correspond to the HS code. Latin scientific name: Provide the Latin scientific name of the species, such as Oncorhynchus mykiss, for accurate customs classification. State: Clearly state "fresh" or "chilled", and indicate the storage temperature (such as 0-4°C). Processing method: Explain whether it is headless, gutted, sliced, etc., but not further processed. Specifications: Weight per carton, fish size (such as grams per fish), etc. Origin: The country/region of fishing or aquaculture, affecting tariffs and quarantine. Brand: If there is a brand, it must be declared; if there is no brand, fill in "none". Packaging type: Such as foam boxes, plastic bags, etc., ensuring compliance with quarantine requirements. Product name: Fresh Arctic char; Latin scientific name: Salvelinus alpinus; State: Chilled (0-2°C); Processing method: Whole, gutted, not sliced; Specifications: 500-800 grams per fish, 10 kg per carton; Origin: Norway; Brand: None; Packaging type: Foam box lined with plastic bag. Incorrectly declaring chilled salmon as frozen, resulting in classification under 0303. Failure to provide the Latin scientific name, making it impossible to confirm whether it belongs to other salmonidae varieties. Incorrectly declaring fillets as whole fish, when they should actually be classified under 0304.

The core basis for classification is the Import and Export Tariff and HS Explanatory Notes. First, the product must belong to salmonidae (Salmonidae), including Salmo, Oncorhynchus, Salvelinus, etc. Second, the state must be fresh or chilled and must not have undergone preservation processing such as smoking, drying or salting. Third, it must not be fillets or other fish meat (0304). Finally, under 0302, according to species subdivision, if it does not belong to specifically listed species such as trout, Pacific salmon or Atlantic salmon, it is classified under 0302.19. Note that certain hybrid varieties may need to be judged based on their main characteristics. 030214 Fresh or chilled Atlantic salmon: 030214 specifically refers to Atlantic salmon (Salmo salar), while 030219 covers other salmonidae, such as Arctic char, rainbow trout, etc. 030311 Frozen sockeye salmon: 030311 is frozen sockeye salmon, in a frozen state, while 030219 is fresh or chilled. 030441 Fresh or chilled Pacific salmon fillets: 030441 is fillets, while 030219 is whole or gutted but not sliced. 030541 Smoked Pacific salmon: 030541 is smoked and processed, while 030219 is fresh or chilled and not smoked. Confirm whether the species belongs to salmonidae. Confirm that the state is fresh or chilled, not frozen. Confirm that it has not been smoked, dried or salted. Confirm that it is not fillets or other fish meat. Confirm that it does not belong to the specifically listed varieties under 0302.11 to 0302.14.

How can one determine whether a fish belongs to salmonidae? Salmonidae includes Salmo, Oncorhynchus, Salvelinus, etc., with typical features such as an adipose fin, specific fin rays and scale structure. The most reliable method is to check the Latin scientific name, such as the genera Oncorhynchus, Salmo, Salvelinus, etc. If uncertain, consult a professional institution or the customs classification department. What is the difference between the HS codes for chilled and frozen? Chilled (fresh or chilled) is classified under 0302, and frozen is classified under 0303. The two have different processing states, and tariff rates and regulatory conditions may differ. When declaring, the storage temperature must be accurately indicated; chilled is usually 0-4°C, and frozen is below -18°C. If salmon is headless and gutted but not sliced, which code should it be classified under? It is still classified under 0302.19, because 0302 includes whole, headless and gutted fresh or chilled fish that have not been further processed. Only when sliced into fillets is it classified under 0304. Both 030219 and 030214 involve Atlantic salmon. How are they distinguished? 030214 specifically refers to Atlantic salmon (Salmo salar), while 030219 covers other salmonidae. If the species is Atlantic salmon, it must be classified under 030214; if it is another salmonidae, such as rainbow trout, it is classified under 030219. Is it necessary to provide the Latin scientific name when declaring? Yes, the Latin scientific name is an important basis for accurate classification, especially for salmonidae, as different species correspond to different subheadings. Customs may require the scientific name to verify classification. What regulatory documents are required for importing fresh or chilled other salmonidae? Usually, an import animal and plant quarantine permit, an official quarantine certificate from the exporting country, etc. are required. Specific regulatory conditions can be found in the Import and Export Tariff and the regulatory document code table issued by the General Administration of Customs. If salmon is salted but not dried, which code should it be classified under? Fish that is salted but not dried is classified under 0305, not 0302. 0302 only includes fresh or chilled fish that have not undergone preservation processing such as salting. For cross-border e-commerce sales of chilled salmon, how can the applicable tariff rate be checked? You can log on to the official website of the General Administration of Customs or use the "Internet + Customs" platform and enter HS code 030219 to check the latest tariff rate. Note that tariff rates may vary depending on trade agreements, country of origin, etc. It is recommended to consult a professional customs broker.