Chapter 03 covers fish, crustaceans, molluscs and other aquatic invertebrates, including live, fresh or chilled, frozen, dried, salted, in brine, 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, products are subdivided by species, processing method and use, and frozen fish is one of the categories with the largest trade volume. Heading 0303 covers all frozen fish (excluding fish fillets and other fish meat), including whole fish, headless and gutted, cut into pieces, etc. Under this heading, products are subdivided by fish species, and Atlantic salmon (Salmo salar), as an important commercial species, is given a separate subheading. Frozen means the core temperature has been reduced to below -18°C, which distinguishes it from fresh or chilled fish (0302) and frozen fish fillets (0304). Code 030313 is a six-digit subheading: the first 2 digits '03' represent Chapter 03 (fish and aquatic invertebrates); digits 3-4 '03' represent heading 0303 (frozen fish, but excluding fish fillets of 0304); digits 5-6 '13' represent subheading 030313, specifically referring to frozen Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho). Among these, the 5th digit '1' indicates salmonidae, and the 6th digit '3' specifically refers to Atlantic salmon. This code has remained stable in the HS2022 version and applies to whole, headless and gutted frozen Atlantic salmon not further processed. The product is frozen Atlantic salmon that has not been sliced or further processed, so it is classified under 0303 rather than 0304 (frozen fish fillets). At the same time, Atlantic salmon belongs to Salmonidae and is further classified under 030313 within 0303, rather than other salmonidae (such as 030311 frozen sockeye salmon, 030312 frozen Pacific salmon, etc.). If it were fresh or chilled, it would be classified under 0302; if smoked, under 0305.
Chapter
Chapter 03 covers fish, crustaceans, molluscs and other aquatic invertebrates, including live, fresh or chilled, frozen, dried, salted, in brine, 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, products are subdivided by species, processing method and use, and frozen fish is one of the categories with the largest trade volume.
Heading
Heading 0303 covers all frozen fish (excluding fish fillets and other fish meat), including whole fish, headless and gutted, cut into pieces, etc. Under this heading, products are subdivided by fish species, and Atlantic salmon (Salmo salar), as an important commercial species, is given a separate subheading. Frozen means the core temperature has been reduced to below -18°C, which distinguishes it from fresh or chilled fish (0302) and frozen fish fillets (0304).
Digit Breakdown
Code 030313 is a six-digit subheading: the first 2 digits '03' represent Chapter 03 (fish and aquatic invertebrates); digits 3-4 '03' represent heading 0303 (frozen fish, but excluding fish fillets of 0304); digits 5-6 '13' represent subheading 030313, specifically referring to frozen Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho). Among these, the 5th digit '1' indicates salmonidae, and the 6th digit '3' specifically refers to Atlantic salmon. This code has remained stable in the HS2022 version and applies to whole, headless and gutted frozen Atlantic salmon not further processed.
Classification Basis
The product is frozen Atlantic salmon that has not been sliced or further processed, so it is classified under 0303 rather than 0304 (frozen fish fillets). At the same time, Atlantic salmon belongs to Salmonidae and is further classified under 030313 within 0303, rather than other salmonidae (such as 030311 frozen sockeye salmon, 030312 frozen Pacific salmon, etc.). If it were fresh or chilled, it would be classified under 0302; if smoked, under 0305.
📝 Declaration Elements
Product name: The specific name of the declared commodity, which should include the Latin scientific name or common name, such as 'frozen Atlantic salmon (Salmo salar)'. Method of production or preservation: Explain the freezing method, such as 'frozen, core temperature below -18°C', to distinguish it from fresh or chilled, dried, smoked, etc. State: Describe the form of the fish, such as 'whole', 'headless and gutted', 'cut into pieces', etc., and whether it is with skin or bone. Latin scientific name: Provide the accurate Latin scientific name, such as Salmo salar, to confirm the species. Specifications: Declare individual weight, length or packaging specifications, such as '2-3 kg each', '10 kg/carton'. Brand: If there is a brand, declare the brand name; if there is no brand, fill in 'none'. Origin: State the country/region of fishing or farming, such as 'Norway', 'Chile'. Packaging method: Explain the inner and outer packaging, such as 'vacuum packed, outer carton'. Product name: frozen Atlantic salmon (Salmo salar); Method of production or preservation: frozen, core temperature below -18°C; State: whole, headless and gutted, with skin; Latin scientific name: Salmo salar; Specifications: 3-4 kg each, 10 kg/carton; Brand: none; Origin: Norway; Packaging method: vacuum packed, outer carton. Mistakenly classifying frozen Atlantic salmon under 0304 (frozen fish fillets); if whole or headless and gutted, it should not be classified under 0304. Confusing Atlantic salmon with Pacific salmon (such as 030312); strict distinction must be made through the Latin scientific name. Failing to state the freezing temperature, which may raise questions as to whether it meets the definition of frozen, leading to classification disputes.
Product name
The specific name of the declared commodity, which should include the Latin scientific name or common name, such as 'frozen Atlantic salmon (Salmo salar)'.
⚠️ Writing only 'frozen fish' or 'salmon' without specifying the exact species, leading to classification disputes.
Method of production or preservation
Explain the freezing method, such as 'frozen, core temperature below -18°C', to distinguish it from fresh or chilled, dried, smoked, etc.
⚠️ Confusing frozen with fresh or chilled, or failing to state the temperature, affecting classification.
State
Describe the form of the fish, such as 'whole', 'headless and gutted', 'cut into pieces', etc., and whether it is with skin or bone.
⚠️ Failing to state whether it is headless and gutted, which may lead to misclassification as fish fillets.
Latin scientific name
Provide the accurate Latin scientific name, such as Salmo salar, to confirm the species.
⚠️ Misspelling or using a non-existent scientific name, leading to incorrect classification.
Specifications
Declare individual weight, length or packaging specifications, such as '2-3 kg each', '10 kg/carton'.
⚠️ Vague specification description, making it impossible to determine whether it belongs to the same subheading.
Brand
If there is a brand, declare the brand name; if there is no brand, fill in 'none'.
⚠️ Confusing the brand with the manufacturer, or failing to declare the brand.
Origin
State the country/region of fishing or farming, such as 'Norway', 'Chile'.
⚠️ Writing only 'imported' without providing the specific origin.
Packaging method
Explain the inner and outer packaging, such as 'vacuum packed, outer carton'.
⚠️ Packaging description is too simple, affecting customs inspection.
Example： Product name: frozen Atlantic salmon (Salmo salar); Method of production or preservation: frozen, core temperature below -18°C; State: whole, headless and gutted, with skin; Latin scientific name: Salmo salar; Specifications: 3-4 kg each, 10 kg/carton; Brand: none; Origin: Norway; Packaging method: vacuum packed, outer carton.
Common Mistakes：
Mistakenly classifying frozen Atlantic salmon under 0304 (frozen fish fillets); if whole or headless and gutted, it should not be classified under 0304.
Confusing Atlantic salmon with Pacific salmon (such as 030312); strict distinction must be made through the Latin scientific name.
Failing to state the freezing temperature, which may raise questions as to whether it meets the definition of frozen, leading to classification disputes.
🎯 Classification Logic
The core basis for classification is the Import and Export Tariff and HS Notes. First, the product is in a frozen state, excluding 0302 (fresh or chilled fish); second, it has not been sliced or made into fillets, excluding 0304; finally, the species is Atlantic salmon (Salmo salar), which is classified under 030313 within 0303. Note that if smoked, it is classified under 0305; if further processed (such as seasoned), it may be classified under 1604. 030214 Fresh or chilled Atlantic salmon: Different preservation state: 030214 is fresh or chilled, 030313 is frozen. The core difference lies in temperature treatment; fresh or chilled fish have a core temperature close to 0°C, while frozen fish must be below -18°C. 030441 Fresh or chilled Pacific salmon fillets: Different degree of processing: 030441 is fresh or chilled fish fillets, 030313 is frozen whole fish or headless and gutted. If Atlantic salmon is sliced and then frozen, it should be classified under 030481. 030481 Frozen Atlantic salmon fillets: Different form: 030481 is frozen fish fillets, 030313 is frozen whole fish or headless and gutted. If the fish body is cut into fillets, it is classified under 030481. 030541 Smoked Atlantic salmon: Different processing method: 030541 is smoked, 030313 is frozen. Smoking includes freezing after smoking, but the main characteristic is smoking. 030312 Frozen Pacific salmon: Different species: 030312 is Pacific salmon (genus Oncorhynchus), 030313 is Atlantic salmon (Salmo salar). They must be distinguished by Latin scientific name. Confirm whether the product is indeed in a frozen state, with a core temperature below -18°C. Confirm that the Latin scientific name is Salmo salar, avoiding confusion with Pacific salmon. Confirm that the product has not been sliced; if sliced, classify under 0304. Confirm that the product has not undergone further processing such as smoking or seasoning. Check whether the declaration elements are complete, especially the state and method of production.
Basis
The core basis for classification is the Import and Export Tariff and HS Notes. First, the product is in a frozen state, excluding 0302 (fresh or chilled fish); second, it has not been sliced or made into fillets, excluding 0304; finally, the species is Atlantic salmon (Salmo salar), which is classified under 030313 within 0303. Note that if smoked, it is classified under 0305; if further processed (such as seasoned), it may be classified under 1604.
Confused Codes：
030214 - Fresh or chilled Atlantic salmon
Different preservation state: 030214 is fresh or chilled, 030313 is frozen. The core difference lies in temperature treatment; fresh or chilled fish have a core temperature close to 0°C, while frozen fish must be below -18°C.
030441 - Fresh or chilled Pacific salmon fillets
Different degree of processing: 030441 is fresh or chilled fish fillets, 030313 is frozen whole fish or headless and gutted. If Atlantic salmon is sliced and then frozen, it should be classified under 030481.
030481 - Frozen Atlantic salmon fillets
Different form: 030481 is frozen fish fillets, 030313 is frozen whole fish or headless and gutted. If the fish body is cut into fillets, it is classified under 030481.
030541 - Smoked Atlantic salmon
Different processing method: 030541 is smoked, 030313 is frozen. Smoking includes freezing after smoking, but the main characteristic is smoking.
030312 - Frozen Pacific salmon
Different species: 030312 is Pacific salmon (genus Oncorhynchus), 030313 is Atlantic salmon (Salmo salar). They must be distinguished by Latin scientific name.
Self-Check：
✓ Confirm whether the product is indeed in a frozen state, with a core temperature below -18°C.
✓ Confirm that the Latin scientific name is Salmo salar, avoiding confusion with Pacific salmon.
✓ Confirm that the product has not been sliced; if sliced, classify under 0304.
✓ Confirm that the product has not undergone further processing such as smoking or seasoning.
✓ Check whether the declaration elements are complete, especially the state and method of production.
❓ FAQ
How are frozen Atlantic salmon and frozen Pacific salmon distinguished in HS codes? Atlantic salmon (Salmo salar) is classified under 030313, and Pacific salmon (genus Oncorhynchus) under 030312. The key to distinction is the Latin scientific name, and an accurate scientific name must be provided at declaration. If uncertain, fish body characteristics can be referenced: Atlantic salmon has no spots on the caudal fin, while Pacific salmon has spots on the caudal fin. If Atlantic salmon is headless and gutted but not sliced, which code should it be classified under? It is still classified under 030313. 0303 covers frozen fish (whole, headless and gutted, cut into pieces, etc.); as long as it is not cut into fillets, it is classified under 0303. If cut into fillets, it is classified under 030481. How does the HS code change after frozen Atlantic salmon is smoked? Smoked Atlantic salmon is classified under 030541, regardless of whether it is frozen. Because smoking is the main processing characteristic, the processing method is given priority in classification. If it is only simply frozen after smoking, it is still classified under 030541. How should the 'method of production or preservation' be described at declaration to avoid classification errors? It should clearly state 'frozen, core temperature below -18°C' and indicate whether other processing has been carried out. Avoid vague terms such as 'refrigerated', because 'refrigerated' may be misunderstood as fresh or chilled. At the same time, if it is farmed or wild-caught, this should also be stated. Does subheading 030313 include Atlantic salmon eggs or fry? No. Fish eggs are classified under 0305 (if smoked) or 0511 (other), and fry under 0301 (live fish). 030313 only includes frozen whole fish, headless and gutted, etc., of adult or juvenile fish. How can the import tariff rate and regulatory conditions for 030313 be checked? The latest tariff rate can be checked through the official website of the General Administration of Customs or the Import and Export Tariff. Regulatory conditions may include quarantine permits, certificates of origin, etc. Tariff rates change, so it is recommended to rely on the customs system at the time of declaration. What should be noted when declaring frozen Atlantic salmon sold through cross-border e-commerce? It is necessary to ensure that the goods meet customs requirements for frozen products, such as temperature records and packaging labels. Provide complete elements at declaration, especially the Latin scientific name and state. If it is a small parcel, cross-border e-commerce retail import policies may apply, but it must comply with the positive list. If frozen Atlantic salmon is cut into pieces but not sliced, should it be classified under 030313 or 0304? It is classified under 030313. 0304 only includes fish fillets and other fish meat (such as minced meat), while cut pieces still fall within the 'whole fish' scope of 0303. However, if the cut pieces are further processed into fish steaks, they may be classified under 0304.
Q: How are frozen Atlantic salmon and frozen Pacific salmon distinguished in HS codes?
A: Atlantic salmon (Salmo salar) is classified under 030313, and Pacific salmon (genus Oncorhynchus) under 030312. The key to distinction is the Latin scientific name, and an accurate scientific name must be provided at declaration. If uncertain, fish body characteristics can be referenced: Atlantic salmon has no spots on the caudal fin, while Pacific salmon has spots on the caudal fin.
Q: If Atlantic salmon is headless and gutted but not sliced, which code should it be classified under?
A: It is still classified under 030313. 0303 covers frozen fish (whole, headless and gutted, cut into pieces, etc.); as long as it is not cut into fillets, it is classified under 0303. If cut into fillets, it is classified under 030481.
Q: How does the HS code change after frozen Atlantic salmon is smoked?
A: Smoked Atlantic salmon is classified under 030541, regardless of whether it is frozen. Because smoking is the main processing characteristic, the processing method is given priority in classification. If it is only simply frozen after smoking, it is still classified under 030541.
Q: How should the 'method of production or preservation' be described at declaration to avoid classification errors?
A: It should clearly state 'frozen, core temperature below -18°C' and indicate whether other processing has been carried out. Avoid vague terms such as 'refrigerated', because 'refrigerated' may be misunderstood as fresh or chilled. At the same time, if it is farmed or wild-caught, this should also be stated.
Q: Does subheading 030313 include Atlantic salmon eggs or fry?
A: No. Fish eggs are classified under 0305 (if smoked) or 0511 (other), and fry under 0301 (live fish). 030313 only includes frozen whole fish, headless and gutted, etc., of adult or juvenile fish.
Q: How can the import tariff rate and regulatory conditions for 030313 be checked?
A: The latest tariff rate can be checked through the official website of the General Administration of Customs or the Import and Export Tariff. Regulatory conditions may include quarantine permits, certificates of origin, etc. Tariff rates change, so it is recommended to rely on the customs system at the time of declaration.
Q: What should be noted when declaring frozen Atlantic salmon sold through cross-border e-commerce?
A: It is necessary to ensure that the goods meet customs requirements for frozen products, such as temperature records and packaging labels. Provide complete elements at declaration, especially the Latin scientific name and state. If it is a small parcel, cross-border e-commerce retail import policies may apply, but it must comply with the positive list.
Q: If frozen Atlantic salmon is cut into pieces but not sliced, should it be classified under 030313 or 0304?
A: It is classified under 030313. 0304 only includes fish fillets and other fish meat (such as minced meat), while cut pieces still fall within the 'whole fish' scope of 0303. However, if the cut pieces are further processed into fish steaks, they may be classified under 0304.
⚠️ 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.