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 classification chapter for international trade in aquatic products, involving the entire chain of fishing, aquaculture and processing. Within the chapter, it is subdivided by species, processing state, use and other dimensions. Heading 0301 covers live fish, 0302 covers fresh or chilled fish (excluding fillets), 0303 covers frozen fish, 0304 covers fish fillets and fish meat, and 0305 covers dried, salted, smoked fish, etc. Heading 0302 specifically covers fresh or chilled fish, but excludes fish fillets and other fish meat (classified under 0304), fish livers and roes (classified under specific subheadings of 0302 or 0305). This heading is subdivided by fish species, including salmon, trout, flatfish, tuna, herring, cod, etc. Fresh or chilled state means not frozen, dried, salted or smoked, usually requiring cold chain transport throughout, with a short shelf life, mostly used for fresh consumption or further processing. Code 030229 has 6 digits: 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 fish fillets and other fish meat of heading 0304); digits 5-6 "29" represent subheading 030229 (other flatfish, fresh or chilled). Subheading 030229 further covers flatfish species not elsewhere specified, such as halibut, dab, sole, etc., but excludes specifically named species under 030221 (halibut), 030222 (plaice), 030223 (sole), 030224 (turbot), etc. The goods are fresh or chilled other flatfish, not frozen, dried, salted or smoked, and not sliced, therefore classified under 0302 rather than 0303 (frozen fish) or 0304 (fish fillets). At the same time, because they do not belong to the specifically named flatfish species under 030221 to 030224 (such as halibut, plaice, sole, turbot), they are classified under the "other" subheading 030229. If they were fillets, they would be classified under 0304; if frozen, under 0303.
Chapter
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 classification chapter for international trade in aquatic products, involving the entire chain of fishing, aquaculture and processing. Within the chapter, it is subdivided by species, processing state, use and other dimensions. Heading 0301 covers live fish, 0302 covers fresh or chilled fish (excluding fillets), 0303 covers frozen fish, 0304 covers fish fillets and fish meat, and 0305 covers dried, salted, smoked fish, etc.
Heading
Heading 0302 specifically covers fresh or chilled fish, but excludes fish fillets and other fish meat (classified under 0304), fish livers and roes (classified under specific subheadings of 0302 or 0305). This heading is subdivided by fish species, including salmon, trout, flatfish, tuna, herring, cod, etc. Fresh or chilled state means not frozen, dried, salted or smoked, usually requiring cold chain transport throughout, with a short shelf life, mostly used for fresh consumption or further processing.
Digit Breakdown
Code 030229 has 6 digits: 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 fish fillets and other fish meat of heading 0304); digits 5-6 "29" represent subheading 030229 (other flatfish, fresh or chilled). Subheading 030229 further covers flatfish species not elsewhere specified, such as halibut, dab, sole, etc., but excludes specifically named species under 030221 (halibut), 030222 (plaice), 030223 (sole), 030224 (turbot), etc.
Classification Basis
The goods are fresh or chilled other flatfish, not frozen, dried, salted or smoked, and not sliced, therefore classified under 0302 rather than 0303 (frozen fish) or 0304 (fish fillets). At the same time, because they do not belong to the specifically named flatfish species under 030221 to 030224 (such as halibut, plaice, sole, turbot), they are classified under the "other" subheading 030229. If they were fillets, they would be classified under 0304; if frozen, under 0303.
📝 Declaration Elements
Product name: Fill in the Chinese and foreign language names of the goods, which should be specific to the species, such as "fresh halibut" or "chilled plaice", avoiding the general term "flatfish". State: Indicate fresh or chilled, such as "fresh" or "chilled", and state the storage temperature (e.g., 0-4°C) to distinguish from frozen. Latin scientific name: Provide the Latin scientific name of the species, such as Reinhardtius hippoglossoides (Greenland halibut), to facilitate accurate customs classification. Whether sliced: State whether it has been sliced, such as "whole" or "headed and gutted but not sliced"; if sliced, it is classified under 0304. Processing method: Describe the processing method, such as "headed, gutted, finned" or "unprocessed", but the fresh or chilled state must not be changed. Wild-caught or farmed: Indicate whether the source is wild-caught or farmed; some countries have trade control requirements. Brand: If there is a brand, fill in the brand name; if no brand, write "none". Specification: Fill in individual weight or size, such as "500-800 grams each", for statistics and document review. Product name: fresh halibut; State: fresh; Latin scientific name: Reinhardtius hippoglossoides; Whether sliced: whole, headed and gutted; Processing method: headed, gutted, finned; Wild-caught or farmed: wild-caught; Brand: none; Specification: 1-2 kg each. Country of origin: Norway; Packaging: boxed, kept fresh with ice. Confusing fresh-chilled with frozen: chilled fish, if the temperature is below 0°C but not frozen, is still classified under 0302; if frozen, under 0303. Ignoring slicing: sliced fish, even if fresh or chilled, is classified under 0304, not 0302. Misusing specifically named species: halibut, plaice, etc. have specific subheadings and cannot be classified under 030229.
Product name
Fill in the Chinese and foreign language names of the goods, which should be specific to the species, such as "fresh halibut" or "chilled plaice", avoiding the general term "flatfish".
⚠️ Writing only "flatfish" without specifying the exact species, leading to classification disputes.
State
Indicate fresh or chilled, such as "fresh" or "chilled", and state the storage temperature (e.g., 0-4°C) to distinguish from frozen.
⚠️ Mistakenly writing "frozen" or "ice-chilled", leading to disputes between 0303 and 0302.
Latin scientific name
Provide the Latin scientific name of the species, such as Reinhardtius hippoglossoides (Greenland halibut), to facilitate accurate customs classification.
⚠️ Not providing the Latin scientific name and using only common names, causing classification errors.
Whether sliced
State whether it has been sliced, such as "whole" or "headed and gutted but not sliced"; if sliced, it is classified under 0304.
⚠️ Misreporting sliced fish as whole, leading to incorrect codes.
Processing method
Describe the processing method, such as "headed, gutted, finned" or "unprocessed", but the fresh or chilled state must not be changed.
⚠️ Misreporting salted or smoked fish as fresh or chilled, which should be classified under 0305.
Wild-caught or farmed
Indicate whether the source is wild-caught or farmed; some countries have trade control requirements.
⚠️ Not distinguishing the source, affecting the application of tariffs or quotas.
Brand
If there is a brand, fill in the brand name; if no brand, write "none".
⚠️ Omitting brand information, resulting in incomplete declaration.
Specification
Fill in individual weight or size, such as "500-800 grams each", for statistics and document review.
⚠️ Vague specifications such as "large, medium, small", lacking quantification.
Example： Product name: fresh halibut; State: fresh; Latin scientific name: Reinhardtius hippoglossoides; Whether sliced: whole, headed and gutted; Processing method: headed, gutted, finned; Wild-caught or farmed: wild-caught; Brand: none; Specification: 1-2 kg each. Country of origin: Norway; Packaging: boxed, kept fresh with ice.
Common Mistakes：
Confusing fresh-chilled with frozen: chilled fish, if the temperature is below 0°C but not frozen, is still classified under 0302; if frozen, under 0303.
Ignoring slicing: sliced fish, even if fresh or chilled, is classified under 0304, not 0302.
Misusing specifically named species: halibut, plaice, etc. have specific subheadings and cannot be classified under 030229.
🎯 Classification Logic
The core basis for classification is: 1) the state of the goods must be fresh or chilled, not frozen, dried, salted or smoked; 2) it must be whole fish or only simply processed such as headed and gutted, not sliced; 3) the species must belong to flatfish (Pleuronectiformes), but excluding the specifically named species under 030221 to 030224 (halibut, plaice, sole, turbot). If it is fillets, it is classified under 0304; if frozen, under 0303; if salted, under 0305. 030221 Fresh or chilled halibut: Halibut (Atlantic halibut) has a specific subheading, while 030229 is for other flatfish; if the species is halibut, it is classified under 030221. 030222 Fresh or chilled plaice: Plaice (such as European plaice) has a specific subheading; if the species is plaice, it is classified under 030222, not 030229. 030223 Fresh or chilled sole: Sole (such as tongue sole) has a specific subheading; if the species is sole, it is classified under 030223. 030224 Fresh or chilled turbot: Turbot has a specific subheading; if the species is turbot, it is classified under 030224. 030229 Fresh or chilled other flatfish: Only when the flatfish does not belong to the above specifically named species is it classified under 030229. Confirm the state of the goods is fresh or chilled, not frozen, dried, salted or smoked. Confirm it is not sliced; if sliced, it is classified under 0304. Confirm the species is flatfish and not halibut, plaice, sole or turbot. Check the Latin scientific name to avoid classification errors caused by common names. Check whether it is headed and gutted but the fresh or chilled state has not been changed.
Basis
The core basis for classification is: 1) the state of the goods must be fresh or chilled, not frozen, dried, salted or smoked; 2) it must be whole fish or only simply processed such as headed and gutted, not sliced; 3) the species must belong to flatfish (Pleuronectiformes), but excluding the specifically named species under 030221 to 030224 (halibut, plaice, sole, turbot). If it is fillets, it is classified under 0304; if frozen, under 0303; if salted, under 0305.
Confused Codes：
030221 - Fresh or chilled halibut
Halibut (Atlantic halibut) has a specific subheading, while 030229 is for other flatfish; if the species is halibut, it is classified under 030221.
030222 - Fresh or chilled plaice
Plaice (such as European plaice) has a specific subheading; if the species is plaice, it is classified under 030222, not 030229.
030223 - Fresh or chilled sole
Sole (such as tongue sole) has a specific subheading; if the species is sole, it is classified under 030223.
030224 - Fresh or chilled turbot
Turbot has a specific subheading; if the species is turbot, it is classified under 030224.
030229 - Fresh or chilled other flatfish
Only when the flatfish does not belong to the above specifically named species is it classified under 030229.
Self-Check：
✓ Confirm the state of the goods is fresh or chilled, not frozen, dried, salted or smoked.
✓ Confirm it is not sliced; if sliced, it is classified under 0304.
✓ Confirm the species is flatfish and not halibut, plaice, sole or turbot.
✓ Check the Latin scientific name to avoid classification errors caused by common names.
✓ Check whether it is headed and gutted but the fresh or chilled state has not been changed.
❓ FAQ
How to determine whether flatfish is fresh-chilled or frozen? Fresh-chilled means the fish body temperature is close to 0°C but not frozen, usually kept with ice or refrigeration; frozen means the core temperature of the fish is below -18°C. If the temperature is between 0°C and -1°C but not frozen, it is still classified under 0302; if frozen, under 0303. Temperature records must be provided at declaration. What is the main difference between 030229 and 030221 to 030224? 030221 to 030224 are specifically named flatfish species: halibut, plaice, sole, turbot. 030229 is a residual subheading covering other flatfish not elsewhere specified, such as halibut and tongue sole. When classifying, first check whether the species belongs to a specifically named one. If flatfish is headed and gutted but not sliced, which code should it be classified under? Heading and gutting is simple processing and does not change the fresh or chilled state, so it is still classified under 0302. If further sliced, it is classified under 0304. If frozen, under 0303. Therefore, fresh or chilled headed and gutted flatfish is classified under 030229 (if it is other flatfish). Is the Latin scientific name mandatory at declaration? Yes, the Latin scientific name is key to accurate classification. Many flatfish have similar common names, but the Latin scientific name uniquely corresponds to the species. For example, the Latin scientific name of Greenland halibut is Reinhardtius hippoglossoides; if misreported as another flatfish, it may lead to classification errors and penalties. How to check the tariff rate for 030229? Tariff rates vary by country, trade agreement and country of origin. The latest rates can be obtained through customs websites, tariff query systems or by consulting a customs broker. Note that rates change, and the latest tariff schedule should prevail at declaration. How should cross-border e-commerce sales of fresh flatfish be declared? Cross-border e-commerce must declare through general trade or postal channels. For general trade, contracts, invoices, packing lists, bills of lading and inspection and quarantine certificates are required. Accurately fill in 030229 and the declaration elements, and pay attention to cold chain logistics requirements. If flatfish has been salted, which code should it be classified under? Salted flatfish is classified under 0305, with the specific subheading depending on the degree of salting and whether it is smoked. 0302 only covers fresh or chilled; any salting, drying or smoking changes the classification. How to avoid classification errors under 030229? Recommendations: 1) Check the Latin scientific name to confirm it is not a specifically named species; 2) Confirm the state is fresh-chilled; 3) Confirm it is not sliced; 4) Keep wild-caught or farmed certificates; 5) Consult a professional customs broker or customs advance classification.
Q: How to determine whether flatfish is fresh-chilled or frozen?
A: Fresh-chilled means the fish body temperature is close to 0°C but not frozen, usually kept with ice or refrigeration; frozen means the core temperature of the fish is below -18°C. If the temperature is between 0°C and -1°C but not frozen, it is still classified under 0302; if frozen, under 0303. Temperature records must be provided at declaration.
Q: What is the main difference between 030229 and 030221 to 030224?
A: 030221 to 030224 are specifically named flatfish species: halibut, plaice, sole, turbot. 030229 is a residual subheading covering other flatfish not elsewhere specified, such as halibut and tongue sole. When classifying, first check whether the species belongs to a specifically named one.
Q: If flatfish is headed and gutted but not sliced, which code should it be classified under?
A: Heading and gutting is simple processing and does not change the fresh or chilled state, so it is still classified under 0302. If further sliced, it is classified under 0304. If frozen, under 0303. Therefore, fresh or chilled headed and gutted flatfish is classified under 030229 (if it is other flatfish).
Q: Is the Latin scientific name mandatory at declaration?
A: Yes, the Latin scientific name is key to accurate classification. Many flatfish have similar common names, but the Latin scientific name uniquely corresponds to the species. For example, the Latin scientific name of Greenland halibut is Reinhardtius hippoglossoides; if misreported as another flatfish, it may lead to classification errors and penalties.
Q: How to check the tariff rate for 030229?
A: Tariff rates vary by country, trade agreement and country of origin. The latest rates can be obtained through customs websites, tariff query systems or by consulting a customs broker. Note that rates change, and the latest tariff schedule should prevail at declaration.
Q: How should cross-border e-commerce sales of fresh flatfish be declared?
A: Cross-border e-commerce must declare through general trade or postal channels. For general trade, contracts, invoices, packing lists, bills of lading and inspection and quarantine certificates are required. Accurately fill in 030229 and the declaration elements, and pay attention to cold chain logistics requirements.
Q: If flatfish has been salted, which code should it be classified under?
A: Salted flatfish is classified under 0305, with the specific subheading depending on the degree of salting and whether it is smoked. 0302 only covers fresh or chilled; any salting, drying or smoking changes the classification.
Q: How to avoid classification errors under 030229?
A: Recommendations: 1) Check the Latin scientific name to confirm it is not a specifically named species; 2) Confirm the state is fresh-chilled; 3) Confirm it is not sliced; 4) Keep wild-caught or farmed certificates; 5) Consult a professional customs broker or customs advance classification.
⚠️ 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.