HS Code for Frozen Whole Fish
The HS Code for frozen whole fish is 030389. The MFN duty rate for importing to the US is Free.
| HS Code (6-digit) | 030389 |
|---|---|
| US Duty Rate (MFN) | Free |
| EU Duty Rate (MFN) | 15% |
| Chapter | 3 |
| Heading | 0303 |
| Last Updated | 2026-05 |
Description
Other frozen fish, excluding fillets
HS Code 030389 covers other frozen whole fish, excluding fillets, and enters the United States duty-free.
Frequently Asked Questions
How does the processing method of 'frozen whole' versus 'frozen in parts' affect the classification of fish under HTS 030389?
HTS 030389 specifically covers fish that are frozen and remain 'whole,' meaning they are not cut into pieces, filleted, or minced. If the same species of fish is frozen but presented as fillets, steaks, or other cuts, it would be classified under a different heading, such as 0304 for frozen fish fillets. The 'whole' state is the defining material characteristic for this subheading.
What are the specific customs inspection risks for importing frozen whole fish under HTS 030389?
Shipments under HTS 030389 face high risk of inspection for species misdeclaration and origin verification to prevent illegal, unreported, and unregulated (IUU) fishing. Customs authorities will rigorously check that the fish are indeed whole (not fillets) and that the commercial documents (catch certificates, health certificates) precisely match the cargo's species, weight, and freezing method.
What are the common unexpected costs when importing frozen whole fish under HTS 030389?
Beyond the base duty rate, importers often incur additional costs for mandatory USDA inspection and grading services for frozen fish, which are billed to the importer. You should also budget for cold storage and specialized refrigerated transport (reefer) demurrage charges if Customs holds your shipment for document review or physical inspection, as delays can be costly.
Material Variants for Frozen Whole Fish
The classification for frozen whole fish under 0303.89 is fundamentally determined by the fish species, but material state is critical. 'Whole' means the fish is neither headed, gutted, nor cut into pieces; it must be presented with head, tail, and all viscera intact. The item must be 'frozen' (i.e., reduced to a temperature of -18°C / -0.4°F or lower) and remain solid. If the fish is merely chilled, it would instead fall under HTS heading 0302. Furthermore, any processing beyond freezing (e.g., brining, smoking, or cooking) would move the product out of this code and into a different chapter (e.g., 1604 or 0305).
Similar & Confusing HTS Codes
Frozen whole fish is most precisely classified under heading 0303, but the correct subheading depends on species. Note the key distinction: code 0303.69 is for 'Other' fish, while 0303.89 is specifically for 'Dogfish and other sharks, porbeagle sharks, and rays and skates'. A common alternative to consider is 0303.79 for 'Halibut'. Do not confuse whole fish with fillets (0304) or fish that are merely chilled, not frozen (0302). Always verify the exact species against the Chapter 3 notes and the Harmonized Tariff Schedule.
Related HS Codes
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