What products fall under HS code 030247?

HS code 030247 covers fresh or chilled whole swordfish, specifically Xiphias gladius, that is not processed into fillets or other fish meat.

Can I classify swordfish steaks under HS code 030247?

No, swordfish steaks are considered processed and would fall under a different classification, likely HS code 0304.

What temperature should swordfish be kept at during transport?

Swordfish should be kept chilled, ideally above freezing, to maintain freshness and comply with import regulations.

Are there any specific labeling requirements for swordfish shipments?

Yes, shipments of swordfish must be clearly labeled to indicate they are fresh or chilled and should include the HS code for proper classification.

What should I do if my shipment contains both swordfish and other fish?

You must classify each type of fish separately according to its respective HS code. Swordfish should be documented under HS code 030247.

Is there a difference between fresh and chilled swordfish for classification?

Both fresh and chilled swordfish can be classified under HS code 030247, as long as they are not processed into fillets or other forms.

How can I ensure compliance when exporting swordfish?

Ensure your swordfish is properly labeled, kept at the right temperature, and classified correctly under HS code 030247 for customs compliance.

What are the consequences of misclassifying swordfish?

Misclassifying swordfish can lead to customs delays, fines, or seizure of the shipment, so accurate classification is crucial.

HS-6 030247: Fish; fresh or chilled, swordfish (Xiphias gladius), excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0302.91 to 0302.99

Plain-language overview

Use HS-6 030247 when importing or exporting fresh or chilled swordfish (Xiphias gladius) that is not processed into fillets or other fish meat. For example, a shipment of whole swordfish, packed on ice for transport, falls under this code.

This code specifically applies to swordfish, distinguishing it from other fish types covered in the same heading. For instance, HS-6 030248 covers fresh or chilled tuna, which has different classification criteria.

When classifying swordfish, ensure it is not mixed with fish fillets or offal, which would fall under HS-6 0304 or other subheadings. This distinction is crucial for accurate customs declarations.

If you're unsure whether your product qualifies as fresh or chilled, remember that it must be kept at a temperature above freezing and not processed into fillets or other forms.

Keywords & topics

Useful terms traders and brokers use for this HS-6 subheading.

fresh swordfish · chilled swordfish · whole swordfish shipments · swordfish classification · fish import regulations · customs swordfish code · Xiphias gladius · seafood export · fish packaging requirements · swordfish for restaurants · non-filleted fish · fresh fish trade · seafood market classification · fish customs declarations · swordfish offal · fish temperature requirements

Examples

Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.

Whole swordfish shipped on ice for restaurants
Fresh swordfish steaks for a seafood market
Chilled swordfish for export to international markets
Swordfish caught and processed within the same day
Swordfish sold in bulk for commercial fishing operations
Fresh swordfish for sushi preparation
Chilled swordfish for a seafood festival
Whole swordfish displayed at a fish auction