Chapter
03 Chapter 3 : Fish and crustaceans, molluscs and other aquatic invertebrates
Heading
0302 Fish, fresh or chilled, excluding fish fillets and other fish meat of heading 03.04.
Subheading
- Herrings (Clupea harengus, Clupea pallasii), anchovies (Engraulis spp.), sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus), mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus), Indian mackerels (Rastrelliger spp.), seerfishes (Scomberomorus spp.), jack and horse mackerel (Trachurus spp.), jacks, crevalles (Caranx spp.), cobia (Rachycentron canadum), silver pomfrets (Pampus spp.), Pacific saury (Cololabis saira), scads (Decapterus spp.), capelin (Mallotus villosus), swordfish (Xiphias gladius), Kawakawa (Euthynnus affinis), bonitos (Sarda spp.), marlins, sailfishes, spearfish (Istiophoridae), excluding edible fish offal of subheadings 0302.91 to 0302.99:
030242 - - Anchovies (Engraulis spp.)
AHTN Code
03024200 - - Anchovies (Engraulis spp.)
Local Code
0302420000 - - Anchovies (Engraulis spp.)