What HS code for fresh swordfish fillets?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
030445
Fish fillets; fresh or chilled, swordfish (Xiphias gladius)
Heading 0304 — Fish fillets and other fish meat (whether or not minced); fresh, chilled or frozen
Chapter 03: Fish and crustaceans
Plain-language overview
Use HS-6 030445 when importing or exporting fresh or chilled swordfish fillets. For instance, if you're shipping vacuum-packed swordfish steaks from the Mediterranean, this code applies directly.
This code specifically covers fresh or chilled fillets from swordfish, distinguishing them from other fish fillets like tuna or salmon, which fall under different HS codes. If you're dealing with frozen swordfish, you would need to look at a different classification.
When comparing HS-6 030445 to HS-6 030446, which covers frozen swordfish fillets, the key difference lies in the temperature and preservation method. Ensure you classify correctly based on your product's state.
Understanding the nuances between similar codes helps avoid customs delays. Always check the product's packaging and ensure it matches the description for accurate classification.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
swordfish fillets · fresh swordfish · chilled fish meat · fish fillet classification · seafood import codes · fish export regulations · swordfish shipping · customs swordfish · fillet packaging · refrigerated seafood · fish meat HS code · swordfish steaks · frozen fish classification · aquatic invertebrates · fish fillet export · seafood trade · fresh fish import · chilled seafood
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Fresh swordfish fillets packed in ice for export
- Chilled swordfish steaks vacuum-sealed for retail sale
- Swordfish fillet portions for restaurant supply
- Fresh swordfish fillets shipped from a fishing vessel
- Chilled swordfish fillets packaged in styrofoam trays
- Swordfish fillets for sushi preparation, kept at refrigeration temperatures
- Swordfish fillets imported for processing into ready-to-eat meals
Common questions
Frequent classification questions with short practical guidance.
How to classify chilled swordfish?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Is swordfish under fish fillets HS code?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the requirements for importing swordfish?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Differences between fresh and frozen swordfish codes?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to pack swordfish for export?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What documents needed for swordfish import?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can I use the same code for frozen swordfish?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
How to classify fresh swordfish fillets for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
What is the HS code for chilled swordfish steaks
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Differences in HS codes for fresh and frozen swordfish
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
Requirements for importing fresh swordfish fillets
Check the exact product specs and destination-country tariff notes before finalizing the code.
Best practices for shipping chilled swordfish
Use this topic to narrow your shortlist, then validate the final code against legal wording.
How to ensure correct classification of swordfish fillets
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What packaging is needed for exporting swordfish
Check the exact product specs and destination-country tariff notes before finalizing the code.
Guidelines for swordfish import documentation
Check the exact product specs and destination-country tariff notes before finalizing the code.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What is included in HS-6 030445?
- HS-6 030445 includes fresh or chilled fillets of swordfish, specifically the species Xiphias gladius.
- Can I use HS-6 030445 for frozen swordfish?
- No, HS-6 030445 is only for fresh or chilled swordfish fillets. For frozen, refer to HS-6 030446.
- What packaging is required for swordfish fillets?
- Swordfish fillets should be packed in a way that maintains their freshness, such as vacuum sealing or using ice packs.
- What documents do I need to import swordfish?
- You will typically need a commercial invoice, packing list, and possibly health certificates depending on your country's regulations.
- Are there specific regulations for importing swordfish?
- Yes, regulations can vary by country, so check with your local customs office for specific requirements regarding swordfish imports.
- How do I ensure correct HS code classification?
- Review the product description, packaging, and consult with a customs broker if unsure about the classification.
- What are the common uses for fresh swordfish fillets?
- Fresh swordfish fillets are often used in restaurants, for grilling, or in sushi preparation.
- Can I export swordfish fillets without a license?
- Exporting swordfish may require specific licenses or permits, depending on your country's regulations and the source of the fish.
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