Chapter 03 covers fish, crustaceans, molluscs and other aquatic invertebrates, including live, fresh, 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 layered by biological category and degree of processing: fresh or chilled fish fall under 0302, frozen fish under 0303, fish fillets under 0304, dried, salted or smoked fish under 0305, crustaceans under 0306, and molluscs under 0307. Heading 0302 covers fresh or chilled fish, but excludes fish fillets and other fish meat (0304), fish livers and roes (0302.91 to 0302.99 still include livers and roes), and live fish (0301). This heading is subdivided by fish species, including salmonidae, pleuronectidae, tuna, herring, cod, etc. Fresh or chilled herring (0302.40) specifically refers to whole or gutted herring not further processed, usually kept at temperatures between 0°C and 4°C. The first 2 digits 03 represent Chapter 03 'Fish, crustaceans, molluscs and other aquatic invertebrates'. The 3rd-4th digits 02 represent the heading 'fresh or chilled fish', distinguished from 0301 live fish, 0303 frozen fish, and 0304 fish fillets. The 5th-6th digits 40 are the subheading 'herring', arranged under heading 0302 by fish species, such as 0302.11 trout, 0302.21 halibut, 0302.31 tuna, 0302.40 herring, 0302.50 cod. Therefore 030240 fully points to fresh or chilled herring, whether or not headed and gutted, as long as it has not been sliced, minced or otherwise deeply processed. The goods are fresh or chilled herring, not frozen, dried, smoked or salted, nor made into fillets or fish meat, meeting the definition of heading 0302 'fresh or chilled fish'. Herring has an independent subheading 0302.40 under 0302, so it is not classified under other fish species subheadings, nor under 0303 frozen herring or 0304 herring fillets. If only headed and gutted while remaining in whole fish form, it is still classified under this code.
Chapter
Chapter 03 covers fish, crustaceans, molluscs and other aquatic invertebrates, including live, fresh, 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 layered by biological category and degree of processing: fresh or chilled fish fall under 0302, frozen fish under 0303, fish fillets under 0304, dried, salted or smoked fish under 0305, crustaceans under 0306, and molluscs under 0307.
Heading
Heading 0302 covers fresh or chilled fish, but excludes fish fillets and other fish meat (0304), fish livers and roes (0302.91 to 0302.99 still include livers and roes), and live fish (0301). This heading is subdivided by fish species, including salmonidae, pleuronectidae, tuna, herring, cod, etc. Fresh or chilled herring (0302.40) specifically refers to whole or gutted herring not further processed, usually kept at temperatures between 0°C and 4°C.
Digit Breakdown
The first 2 digits 03 represent Chapter 03 'Fish, crustaceans, molluscs and other aquatic invertebrates'. The 3rd-4th digits 02 represent the heading 'fresh or chilled fish', distinguished from 0301 live fish, 0303 frozen fish, and 0304 fish fillets. The 5th-6th digits 40 are the subheading 'herring', arranged under heading 0302 by fish species, such as 0302.11 trout, 0302.21 halibut, 0302.31 tuna, 0302.40 herring, 0302.50 cod. Therefore 030240 fully points to fresh or chilled herring, whether or not headed and gutted, as long as it has not been sliced, minced or otherwise deeply processed.
Classification Basis
The goods are fresh or chilled herring, not frozen, dried, smoked or salted, nor made into fillets or fish meat, meeting the definition of heading 0302 'fresh or chilled fish'. Herring has an independent subheading 0302.40 under 0302, so it is not classified under other fish species subheadings, nor under 0303 frozen herring or 0304 herring fillets. If only headed and gutted while remaining in whole fish form, it is still classified under this code.
📝 Declaration Elements
Product name: The Chinese and foreign-language name of the declared goods, which should be specific to the fish species, such as 'fresh herring' or 'chilled herring', avoiding the generic term 'fresh fish'. Latin scientific name: Herring is usually Clupea harengus or Clupea pallasii, and must be accurately stated to facilitate customs verification of the species. State: Indicate 'fresh' or 'chilled', and specify the storage temperature, such as 'ice-chilled, 0-4°C', to distinguish from frozen. Processing method: State whether headed, gutted, scaled, etc., such as 'whole, not gutted' or 'headed and gutted'. Specification: Fill in by weight per fish or quantity per box, such as '200-300 grams each' or '10 kg/box'. Origin: The country/region of fishing or aquaculture, such as 'Norway' or 'Shandong, China'. Brand: If there is a brand, it must be declared; if no brand, fill in 'none'. Product name: Fresh herring; Latin scientific name: Clupea harengus; State: Ice-chilled, 0-2°C; Processing method: Whole, not gutted; Specification: 150-250 grams each, 10 kg/box; Origin: Norway; Brand: None; HS code: 0302400000. Mistakenly classifying chilled herring under 0303 frozen herring, ignoring the difference in temperature state. Gutted but not sliced should still be classified under 0302.40; mistakenly classified under 0304 fish fillets. Incorrect Latin scientific name, leading to incorrect species classification. Failure to declare storage temperature, making it impossible to prove fresh or chilled.
Product name
The Chinese and foreign-language name of the declared goods, which should be specific to the fish species, such as 'fresh herring' or 'chilled herring', avoiding the generic term 'fresh fish'.
⚠️ Writing only 'fresh fish' or 'sea fish' without specifying herring, leading to classification disputes.
Latin scientific name
Herring is usually Clupea harengus or Clupea pallasii, and must be accurately stated to facilitate customs verification of the species.
⚠️ Mistakenly writing other clupeid fish, such as sardine Sardinops sagax.
State
Indicate 'fresh' or 'chilled', and specify the storage temperature, such as 'ice-chilled, 0-4°C', to distinguish from frozen.
⚠️ Mistakenly declaring ice-chilled as frozen, or failing to state the temperature.
Processing method
State whether headed, gutted, scaled, etc., such as 'whole, not gutted' or 'headed and gutted'.
⚠️ Failing to state whether gutted, which may affect classification.
Specification
Fill in by weight per fish or quantity per box, such as '200-300 grams each' or '10 kg/box'.
⚠️ Specifications are too general, such as 'mixed large, medium and small', which is not conducive to inspection.
Origin
The country/region of fishing or aquaculture, such as 'Norway' or 'Shandong, China'.
⚠️ Writing only 'Europe', which is not specific enough.
Brand
If there is a brand, it must be declared; if no brand, fill in 'none'.
⚠️ Ignoring the brand, resulting in inconsistency with the filed information.
Mistakenly classifying chilled herring under 0303 frozen herring, ignoring the difference in temperature state.
Gutted but not sliced should still be classified under 0302.40; mistakenly classified under 0304 fish fillets.
Incorrect Latin scientific name, leading to incorrect species classification.
Failure to declare storage temperature, making it impossible to prove fresh or chilled.
🎯 Classification Logic
The core basis for classification is the 'Import and Export Tariff' and the 'HS Explanatory Notes'. Heading 0302 requires fish to be fresh or chilled, not frozen, dried, smoked, salted or made into fillets. Herring has a specific subheading 0302.40 under 0302, so as long as it is fresh or chilled and not deeply processed, it is classified under this code. If headed and gutted but kept whole, it is still whole fish; if sliced, it is classified under 0304. Frozen herring is classified under 0303.51 (Atlantic herring) or 0303.59 (other herring). 030351 Frozen Atlantic herring: 030351 is frozen Atlantic herring, at a temperature below -18°C; 030240 is fresh or chilled, at 0-4°C. The core difference is the preservation state. 030459 Fresh or chilled herring fillets: 030459 is fresh or chilled herring fillets, already sliced; 030240 is whole or gutted but not sliced. 030241 Fresh or chilled herring livers and roes: 030241 is herring livers and roes, classified separately; 030240 is herring meat (whole fish). 030549 Smoked herring: 030549 is smoked herring, including smoked fillets; 030240 is not smoked. 030561 Salted herring: 030561 is herring salted or in brine; 030240 is not salted. Confirm the preservation state is fresh or chilled, not frozen. Confirm it is not sliced, minced or made into fillets. Confirm it has not been smoked, salted or dried. Confirm the fish species is herring (genus Clupea). Confirm the declaration elements are complete, including the Latin scientific name.
Basis
The core basis for classification is the 'Import and Export Tariff' and the 'HS Explanatory Notes'. Heading 0302 requires fish to be fresh or chilled, not frozen, dried, smoked, salted or made into fillets. Herring has a specific subheading 0302.40 under 0302, so as long as it is fresh or chilled and not deeply processed, it is classified under this code. If headed and gutted but kept whole, it is still whole fish; if sliced, it is classified under 0304. Frozen herring is classified under 0303.51 (Atlantic herring) or 0303.59 (other herring).
Confused Codes：
030351 - Frozen Atlantic herring
030351 is frozen Atlantic herring, at a temperature below -18°C; 030240 is fresh or chilled, at 0-4°C. The core difference is the preservation state.
030459 - Fresh or chilled herring fillets
030459 is fresh or chilled herring fillets, already sliced; 030240 is whole or gutted but not sliced.
030241 - Fresh or chilled herring livers and roes
030241 is herring livers and roes, classified separately; 030240 is herring meat (whole fish).
030549 - Smoked herring
030549 is smoked herring, including smoked fillets; 030240 is not smoked.
030561 - Salted herring
030561 is herring salted or in brine; 030240 is not salted.
Self-Check：
✓ Confirm the preservation state is fresh or chilled, not frozen.
✓ Confirm it is not sliced, minced or made into fillets.
✓ Confirm it has not been smoked, salted or dried.
✓ Confirm the fish species is herring (genus Clupea).
✓ Confirm the declaration elements are complete, including the Latin scientific name.
❓ FAQ
How to query the HS code for fresh or chilled herring? You can log on to the official website of the General Administration of Customs of China or use the 'Import and Export Tariff' to query. First determine the chapter (03), then find heading 0302 (fresh or chilled fish), and then find subheading 0302.40 (herring) by fish species. You can also use customs advance classification rulings or consult a customs broker. What is the difference between the HS codes for fresh herring and frozen herring? Fresh or chilled herring is classified under 030240, and frozen herring under 030351 (Atlantic herring) or 030359 (other herring). The key difference lies in the storage temperature: fresh or chilled is 0-4°C, frozen is below -18°C. Which code should headed and gutted herring be classified under? If headed and gutted but not sliced, it still belongs to whole fish and is classified under 030240. If further sliced, it is classified under 030459 (fresh or chilled herring fillets). How are herring livers and roes classified? Herring livers and roes are separately classified under 030241 (fresh or chilled), not under 030240. 030240 refers only to herring meat (whole fish). Is the Latin scientific name mandatory when declaring? Yes, the Latin scientific name is an important basis for customs classification, especially for fish. The common scientific names of herring are Clupea harengus (Atlantic herring) or Clupea pallasii (Pacific herring), and must be accurately declared. What regulatory documents are required for importing fresh herring? Usually a permit for entry animal and plant quarantine, an official quarantine certificate from the exporting country, a certificate of origin, etc. are required. For details, you can consult the General Administration of Customs' 'Inspection and Quarantine Requirements for Imported Aquatic Products'. What is the export tax rebate rate for 030240? The export tax rebate rate will be adjusted with national policies. It is recommended to consult the latest export tax rebate rate database of the State Administration of Taxation or consult the local tax authority. At present, the export tax rebate rate for general aquatic products is 9% or 13%, subject to official announcements. If herring is salted but not dried, which code should it be classified under? Salted herring is classified under 030561 (herring, salted or in brine), not under 030240. 030240 requires it to be unsalted.
Q: How to query the HS code for fresh or chilled herring?
A: You can log on to the official website of the General Administration of Customs of China or use the 'Import and Export Tariff' to query. First determine the chapter (03), then find heading 0302 (fresh or chilled fish), and then find subheading 0302.40 (herring) by fish species. You can also use customs advance classification rulings or consult a customs broker.
Q: What is the difference between the HS codes for fresh herring and frozen herring?
A: Fresh or chilled herring is classified under 030240, and frozen herring under 030351 (Atlantic herring) or 030359 (other herring). The key difference lies in the storage temperature: fresh or chilled is 0-4°C, frozen is below -18°C.
Q: Which code should headed and gutted herring be classified under?
A: If headed and gutted but not sliced, it still belongs to whole fish and is classified under 030240. If further sliced, it is classified under 030459 (fresh or chilled herring fillets).
Q: How are herring livers and roes classified?
A: Herring livers and roes are separately classified under 030241 (fresh or chilled), not under 030240. 030240 refers only to herring meat (whole fish).
Q: Is the Latin scientific name mandatory when declaring?
A: Yes, the Latin scientific name is an important basis for customs classification, especially for fish. The common scientific names of herring are Clupea harengus (Atlantic herring) or Clupea pallasii (Pacific herring), and must be accurately declared.
Q: What regulatory documents are required for importing fresh herring?
A: Usually a permit for entry animal and plant quarantine, an official quarantine certificate from the exporting country, a certificate of origin, etc. are required. For details, you can consult the General Administration of Customs' 'Inspection and Quarantine Requirements for Imported Aquatic Products'.
Q: What is the export tax rebate rate for 030240?
A: The export tax rebate rate will be adjusted with national policies. It is recommended to consult the latest export tax rebate rate database of the State Administration of Taxation or consult the local tax authority. At present, the export tax rebate rate for general aquatic products is 9% or 13%, subject to official announcements.
Q: If herring is salted but not dried, which code should it be classified under?
A: Salted herring is classified under 030561 (herring, salted or in brine), not under 030240. 030240 requires it to be unsalted.
⚠️ 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.