What is the HS code for swordfish meat?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
030454
Fish meat, excluding fillets, whether or not minced; 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 030454 when importing or exporting fresh or chilled swordfish meat, which can be sold whole or in portions. For example, a shipment of chilled swordfish steaks would fall under this code.
This code specifically covers swordfish meat that is not in fillet form, distinguishing it from HS-6 030453, which pertains to swordfish fillets. If you're dealing with whole swordfish or cuts that aren't fillets, this is the correct classification.
When considering other fish types, remember that HS-6 030456 covers similar products for species like tuna or mackerel. Ensure you classify correctly based on the specific fish type and form to avoid customs issues.
The fresh or chilled swordfish meat under this code is often used in high-end restaurants and seafood markets, making it a popular choice for gourmet dishes.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
swordfish meat import · fresh swordfish classification · chilled swordfish export · non-fillet swordfish · seafood customs code · fish meat HS code · swordfish shipments · fresh fish regulations · seafood trade compliance · fish meat packaging · swordfish portions · aquatic invertebrates · fish fillets vs meat · swordfish culinary uses · fish meat trade · seafood market classification · fresh or chilled fish · swordfish product types
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Chilled swordfish steaks sold to a seafood distributor
- Whole fresh swordfish shipped to a restaurant
- Portions of swordfish meat for retail packaging
- Fresh swordfish loins for sushi preparation
- Chilled swordfish chunks for frozen meal kits
- Swordfish meat in vacuum-sealed packaging for export
- Fresh swordfish fillets mixed with other fish types in a seafood platter
Common questions
Frequent classification questions with short practical guidance.
How to classify fresh swordfish for export?
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Is chilled swordfish considered fish fillet?
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What are the regulations for importing swordfish?
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Can I use HS-6 030454 for frozen swordfish?
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What products fall under HS-6 030454?
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How do I package swordfish for export?
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What is the difference between swordfish fillets and meat?
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Related topics
Common real-world topics that come up during code comparison.
How to classify fresh or chilled swordfish meat for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
What are the requirements for importing chilled swordfish
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Is there a specific HS code for whole swordfish?
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What type of swordfish products can I export with HS-6 030454?
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How to determine if my swordfish is fillet or meat for classification
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What packaging is required for swordfish meat exports?
Check the exact product specs and destination-country tariff notes before finalizing the code.
Are there any restrictions on swordfish importation?
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How to avoid customs issues with swordfish shipments
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 types of swordfish products are covered under HS-6 030454?
- HS-6 030454 covers fresh or chilled swordfish meat that is not in fillet form, including whole fish and various cuts.
- Can I classify frozen swordfish under this HS code?
- No, HS-6 030454 specifically applies to fresh or chilled swordfish meat. For frozen swordfish, you would need to check the appropriate code.
- What is the difference between HS-6 030454 and HS-6 030453?
- HS-6 030454 is for non-fillet swordfish meat, while HS-6 030453 is designated for swordfish fillets.
- Are there specific packaging requirements for swordfish exports?
- Yes, swordfish should be packaged to maintain freshness, typically in vacuum-sealed or refrigerated containers to comply with health regulations.
- What documentation do I need for importing swordfish?
- You will need a commercial invoice, packing list, and possibly a health certificate depending on your country's import regulations.
- Can I use this code for swordfish sold in restaurants?
- Yes, if the swordfish is fresh or chilled and not in fillet form, it can be classified under HS-6 030454 for restaurant use.
- What are common issues when importing swordfish?
- Common issues include incorrect classification, inadequate packaging, and missing health certifications. Ensure all documents are accurate and complete.
- How can I ensure compliance when exporting swordfish?
- Consult with a customs broker to verify that your classification, documentation, and packaging meet all regulatory requirements for swordfish exports.
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