Frozen fish and shrimp
Fresh or frozen fish and crustaceans typically fall in HS chapter 03. Prepared or processed fish products may be classified in chapter 16.
Packing
Frozen goods move in temperature-controlled packing, in reefer containers or in a cool-chain air service. Keep lot, net-weight and temperature records.
Documents and certifications
A typical set includes the commercial invoice, packing list, bill of lading or air waybill, and a certificate of origin. If a preference scheme applies you may need origin evidence such as REX or the form the destination specifies.
Export health or veterinary certificates, and destination food-import notices or approvals, may be required. Because the cargo is perishable, arrange customs and cold storage before arrival.
Shipping modes
Bulk frozen shipments usually travel in reefer ocean containers. Compare air cargo for smaller or more urgent lots. Ordinary courier is rarely suitable.
FAQ
- Which HS code should I use?
- Fresh or frozen fish and crustaceans typically fall in HS chapter 03. Prepared or processed fish products may be classified in chapter 16.
- Which shipping mode is better?
- Bulk frozen shipments usually travel in reefer ocean containers. Compare air cargo for smaller or more urgent lots. Ordinary courier is rarely suitable.
- Who should check customs?
- Duties, tariff rates, restrictions and licences depend on the destination country. Always verify the final HS classification and requirements with your customs broker and supplier.
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