Preferential origin in accordance with the Agreement in the form of an Exchange of Letters between the European Union and the Kingdom of Morocco on the amendment of Protocols 1 and 4 to the Euro-Mediterranean Agreement establishing an association between the European Communities and their Member States, of the one part, and the Kingdom of Morocco, of the other part. (TARIC 2000): member countries
TARIC code 2000 stands for “Preferential origin in accordance with the Agreement in the form of an Exchange of Letters between the European Union and the Kingdom of Morocco on the amendment of Protocols 1 and 4 to the Euro-Mediterranean Agreement establishing an association between the European Communities and their Member States, of the one part, and the Kingdom of Morocco, of the other part.”, a group of 1 countries or territories. Measures on 7,150 EU tariff lines refer to it.
Members 1
Western Sahara
EU lines 7,150
- 0101 29 90Live horses (not pure-bred breeding) – Other
- 0101 30 00Live horses, asses, mules and hinnies: asses – Asses
- 0101 90 00Live horses, asses, mules and hinnies: other – Other
- 0102 29 10Live cattle (other) – Of a weight not exceeding 80 kg
- 0102 29 21Live cattle (other) – For slaughter
- 0102 29 29Live cattle (other) – Other
- 0102 29 41Live cattle (other) – For slaughter
- 0102 29 49Live cattle (other) – Other
- 0102 29 51Live cattle (other) – For slaughter
- 0102 29 59Live cattle (other) – Other
- 0102 29 61Live cattle (other) – For slaughter
- 0102 29 69Live cattle (other) – Other
- 0102 29 91Live cattle (other) – For slaughter
- 0102 29 99Live cattle (other) – Other
- 0102 39 10Live bovine animals, buffalo, other – Domestic species
- 0102 90 91Live bovine animals, other – Domestic species
- 0103 91 10Live pigs under 50 kg – Domestic species
- 0103 92 11Sows having farrowed at least once, of a weight of not less than 160 kg
- 0103 92 19Live pigs 50 kg or more – Other
- 0104 10 30Live sheep – Lambs (up to a year old)
- 0104 10 80Live sheep – Other
- 0104 20 10Live sheep and goats: goats – Pure-bred breeding animals
- 0104 20 90Live sheep and goats: goats – Other
- 0105 11 11Live chicks (up to 185 g) – Laying stocks
- 0105 11 19Live chicks (up to 185 g) – Other
- 0105 11 91Live chicks (up to 185 g) – Laying stocks
- 0105 11 99Live chicks (up to 185 g) – Other
- 0105 12 00Weighing not more than 185 g: turkeys – Turkeys
- 0105 13 00Weighing not more than 185 g: ducks – Ducks
- 0105 14 00Weighing not more than 185 g: geese – Geese
- 0105 15 00Weighing not more than 185 g: guinea fowls – Guinea fowls
- 0105 94 00Live chickens (over 185 g) – Fowls of the species Gallus domesticus
- 0105 99 10Live poultry, that is to say, fowls of the species Gallus: other, other – Ducks
- 0105 99 20Live poultry, that is to say, fowls of the species Gallus: other, other – Geese
- 0105 99 30Live poultry, that is to say, fowls of the species Gallus: other, other – Turkeys
- 0105 99 50Live poultry, that is to say, fowls of the species Gallus: other, other – Guinea fowls
- 0106 14 10Other live animals, mammals, rabbits and hares – Domestic rabbits
- 0106 39 10Other live animals, birds, other – Pigeons
- 0201 10 00Fresh beef carcasses and half-carcasses – Carcases and half-carcases
- 0201 20 20Fresh or chilled beef, bone-in cuts – ‘Compensated’ quarters
- 0201 20 30Fresh or chilled beef, bone-in cuts – Unseparated or separated forequarters
- 0201 20 50Fresh or chilled beef, bone-in cuts – Unseparated or separated hindquarters
- 0201 20 90Fresh or chilled beef, bone-in cuts – Other
- 0201 30 00Fresh or chilled boneless beef – Boneless
- 0202 10 00Meat of bovine animals, frozen: carcases and half-carcases – Carcases and half-carcases
- 0202 20 10Frozen bone-in beef cuts – ‘Compensated’ quarters
- 0202 20 30Frozen bone-in beef cuts – Unseparated or separated forequarters
- 0202 20 50Frozen bone-in beef cuts – Unseparated or separated hindquarters
- 0202 20 90Frozen bone-in beef cuts – Other
- 0202 30 10Forequarters, whole or cut into a maximum of five pieces, each quarter being in a single block; ‘compensated’ quarters in two blocks, one of which contains the forequarter, whole or cut into a maximum of five pieces, and the other, the hindquarter, excluding the tenderloin, in one piece
- 0202 30 50Frozen boneless beef – Crop, chuck-and-blade and brisket cuts
- 0202 30 90Frozen boneless beef – Other
- 0203 11 10Fresh pork carcasses and half-carcasses – Of domestic swine
- 0203 12 11Fresh pork hams and shoulders, bone-in – Hams and cuts thereof
- 0203 12 19Fresh pork hams and shoulders, bone-in – Shoulders and cuts thereof
- 0203 19 11Other fresh or chilled pork – Fore-ends and cuts thereof
- 0203 19 13Other fresh or chilled pork – Loins and cuts thereof, with bone in
- 0203 19 15Other fresh or chilled pork – Bellies (streaky) and cuts thereof
- 0203 19 55Other fresh or chilled pork – Boneless
- 0203 19 59Other fresh or chilled pork – Other
- 0203 21 10Meat of swine, fresh, chilled or frozen: frozen, carcases and half-carcases – Of domestic swine
- 0203 22 11Hams, shoulders and cuts thereof, with bone in – Hams and cuts thereof
- 0203 22 19Hams, shoulders and cuts thereof, with bone in – Shoulders and cuts thereof
- 0203 29 11Other frozen pork – Fore-ends and cuts thereof
- 0203 29 13Other frozen pork – Loins and cuts thereof, with bone in
- 0203 29 15Other frozen pork – Bellies (streaky) and cuts thereof
- 0203 29 55Other frozen pork – Boneless
- 0203 29 59Other frozen pork – Other
- 0204 10 00Carcases and half-carcases of lamb, fresh or chilled
- 0204 21 00Other meat of sheep, fresh or chilled: carcases and half-carcases – Carcases and half-carcases
- 0204 22 10Fresh bone-in lamb cuts – Short forequarters
- 0204 22 30Fresh bone-in lamb cuts – Chines and/or best ends
- 0204 22 50Fresh bone-in lamb cuts – Legs
- 0204 22 90Fresh bone-in lamb cuts – Other
- 0204 23 00Other meat of sheep, fresh or chilled: boneless – Boneless
- 0204 30 00Carcases and half-carcases of lamb, frozen
- 0204 41 00Other meat of sheep, frozen: carcases and half-carcases – Carcases and half-carcases
- 0204 42 10Frozen bone-in lamb cuts – Short forequarters
- 0204 42 30Frozen bone-in lamb cuts – Chines and/or best ends
- 0204 42 50Frozen bone-in lamb cuts – Legs
- 0204 42 90Frozen bone-in lamb cuts – Other
- 0204 43 10Other meat of sheep, frozen: boneless – Of lamb
- 0204 43 90Other meat of sheep, frozen: boneless – Other
- 0204 50 11Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Carcases and half-carcases
- 0204 50 13Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Short forequarters
- 0204 50 15Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Chines and/or best ends
- 0204 50 19Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Legs
- 0204 50 31Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Cuts with bone in
- 0204 50 39Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Boneless cuts
- 0204 50 51Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Carcases and half-carcases
- 0204 50 53Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Short forequarters
- 0204 50 55Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Chines and/or best ends
- 0204 50 59Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Legs
- 0204 50 71Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Cuts with bone in
- 0204 50 79Meat of sheep or goats, fresh, chilled or frozen: meat of goats – Boneless cuts
- 0205 00 20Meat of horses, asses, mules or hinnies, fresh, chilled or frozen – Fresh or chilled
- 0205 00 80Meat of horses, asses, mules or hinnies, fresh, chilled or frozen – Frozen
- 0206 10 95Of bovine animals, fresh or chilled – Thick skirt and thin skirt
- 0206 29 91Other frozen beef offal – Thick skirt and thin skirt
- 0206 80 91Other, fresh or chilled – Of horses, asses, mules and hinnies
- 0206 90 91Edible offal of bovine animals, swine, sheep, goats: other, frozen – Of horses, asses, mules and hinnies
- 0207 11 10Plucked and gutted, with heads and feet, known as ‘83 % chickens’
- 0207 11 30Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % chickens’
- 0207 11 90Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘65 % chickens’, or otherwise presented
- 0207 12 10Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % chickens’
- 0207 12 90Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘65 % chickens’, or otherwise presented
- 0207 13 10Fresh chicken cuts and offal – Boneless
- 0207 13 20Fresh chicken cuts and offal – Halves or quarters
- 0207 13 30Fresh chicken cuts and offal – Whole wings, with or without tips
- 0207 13 40Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 13 50Fresh chicken cuts and offal – Breasts and cuts thereof
- 0207 13 60Fresh chicken cuts and offal – Legs and cuts thereof
- 0207 13 70Fresh chicken cuts and offal – Other
- 0207 13 91Fresh chicken cuts and offal – Livers
- 0207 13 99Fresh chicken cuts and offal – Other
- 0207 14 10Frozen chicken cuts and offal – Boneless
- 0207 14 20Frozen chicken cuts and offal – Halves or quarters
- 0207 14 30Frozen chicken cuts and offal – Whole wings, with or without tips
- 0207 14 40Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 14 50Frozen chicken cuts and offal – Breasts and cuts thereof
- 0207 14 60Frozen chicken cuts and offal – Legs and cuts thereof
- 0207 14 70Frozen chicken cuts and offal – Other
- 0207 14 91Frozen chicken cuts and offal – Livers
- 0207 14 99Frozen chicken cuts and offal – Other
- 0207 24 10Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘80 % turkeys’
- 0207 24 90Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘73 % turkeys’, or otherwise presented
- 0207 25 10Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘80 % turkeys’
- 0207 25 90Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘73 % turkeys’, or otherwise presented
- 0207 26 10Fresh turkey cuts and offal – Boneless
- 0207 26 20Fresh turkey cuts and offal – Halves or quarters
- 0207 26 30Fresh turkey cuts and offal – Whole wings, with or without tips
- 0207 26 40Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 26 50Fresh turkey cuts and offal – Breasts and cuts thereof
- 0207 26 60Fresh turkey cuts and offal – Drumsticks and cuts of drumsticks
- 0207 26 70Fresh turkey cuts and offal – Other
- 0207 26 80Fresh turkey cuts and offal – Other
- 0207 26 91Fresh turkey cuts and offal – Livers
- 0207 26 99Fresh turkey cuts and offal – Other
- 0207 27 10Cuts and offal, frozen – Boneless
- 0207 27 20Cuts and offal, frozen – Halves or quarters
- 0207 27 30Cuts and offal, frozen – Whole wings, with or without tips
- 0207 27 40Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 27 50Cuts and offal, frozen – Breasts and cuts thereof
- 0207 27 60Cuts and offal, frozen – Drumsticks and cuts thereof
- 0207 27 70Cuts and offal, frozen – Other
- 0207 27 80Cuts and offal, frozen – Other
- 0207 27 91Cuts and offal, frozen – Livers
- 0207 27 99Cuts and offal, frozen – Other
- 0207 41 20Plucked, bled, gutted but not drawn, with heads and feet, known as ‘85 % ducks’
- 0207 41 30Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % ducks’
- 0207 41 80Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘63 % ducks’, or otherwise presented
- 0207 42 30Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % ducks’
- 0207 42 80Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘63 % ducks’, or otherwise presented
- 0207 44 10Other, fresh or chilled – Boneless
- 0207 44 21Other, fresh or chilled – Halves or quarters
- 0207 44 31Other, fresh or chilled – Whole wings, with or without tips
- 0207 44 41Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 44 51Other, fresh or chilled – Breasts and cuts thereof
- 0207 44 61Other, fresh or chilled – Legs and cuts thereof
- 0207 44 71Other, fresh or chilled – Paletots
- 0207 44 81Other, fresh or chilled – Other
- 0207 44 91Other, fresh or chilled – Livers, other than fatty livers
- 0207 44 99Other, fresh or chilled – Other
- 0207 45 10Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Boneless
- 0207 45 21Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Halves or quarters
- 0207 45 31Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Whole wings, with or without tips
- 0207 45 41Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 45 51Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Breasts and cuts thereof
- 0207 45 61Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Legs and cuts thereof
- 0207 45 71Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Paletots
- 0207 45 81Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Other
- 0207 45 95Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Other
- 0207 45 99Meat and edible offal, of the poultry of heading 0105: of ducks, other, frozen – Other
- 0207 51 10Plucked, bled, not drawn, with heads and feet, known as ‘82 % geese’
- 0207 51 90Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as ‘75 % geese’, or otherwise presented
- 0207 52 10Plucked, bled, not drawn, with heads and feet, known as ‘82 % geese’
- 0207 52 90Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as ‘75 % geese’, or otherwise presented
- 0207 54 10Other, fresh or chilled – Boneless
- 0207 54 21Other, fresh or chilled – Halves or quarters
- 0207 54 31Other, fresh or chilled – Whole wings, with or without tips
- 0207 54 41Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 54 51Other, fresh or chilled – Breasts and cuts thereof
- 0207 54 61Other, fresh or chilled – Legs and cuts thereof
- 0207 54 71Other, fresh or chilled – Paletots
- 0207 54 81Other, fresh or chilled – Other
- 0207 54 91Other, fresh or chilled – Livers, other than fatty livers
- 0207 54 99Other, fresh or chilled – Other
- 0207 55 10Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Boneless
- 0207 55 21Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Halves or quarters
- 0207 55 31Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Whole wings, with or without tips
- 0207 55 41Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 55 51Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Breasts and cuts thereof
- 0207 55 61Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Legs and cuts thereof
- 0207 55 71Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Paletots
- 0207 55 81Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Other
- 0207 55 95Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Other
- 0207 55 99Meat and edible offal, of the poultry of heading 0105: of geese, other, frozen – Other
- 0207 60 05Not cut in pieces, fresh, chilled or frozen
- 0207 60 10Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Boneless
- 0207 60 21Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Halves or quarters
- 0207 60 31Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Whole wings, with or without tips
- 0207 60 41Backs, necks, backs with necks attached, rumps and wing-tips
- 0207 60 51Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Breasts and cuts thereof
- 0207 60 61Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Legs and cuts thereof
- 0207 60 81Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Other
- 0207 60 91Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Livers
- 0207 60 99Meat and edible offal, of the poultry of heading 0105: of guinea fowls – Other
- 0208 10 10Of rabbits or hares – Of domestic rabbits
- 0208 30 00Other meat and edible meat offal, fresh, chilled or frozen: of primates – Of primates
- 0208 40 10Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia) – Whale meat
- 0208 40 20Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia) – Seal meat
- 0208 40 80Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia) – Other
- 0208 50 00Of reptiles (including snakes and turtles)
- 0208 60 00Of camels and other camelids (Camelidae)
- 0208 90 10Other meat and edible meat offal, fresh, chilled or frozen: other – Of domestic pigeons
- 0208 90 60Other meat and edible meat offal, fresh, chilled or frozen: other – Of reindeer
- 0208 90 70Other meat and edible meat offal, fresh, chilled or frozen: other – Frogs' legs
- 0208 90 98Other meat and edible meat offal, fresh, chilled or frozen: other – Other
- 0209 10 11Fresh, chilled, frozen, salted or in brine
- 0209 10 19Pig fat, free of lean meat, and poultry fat, not rendered: of pigs – Dried or smoked
- 0209 10 90Pig fat, other than that of subheading 02091011 or 02091019
- 0209 90 00Pig fat, free of lean meat, and poultry fat, not rendered: other – Other
- 0210 11 11Hams, shoulders and cuts thereof, with bone in – Hams and cuts thereof
- 0210 11 19Hams, shoulders and cuts thereof, with bone in – Shoulders and cuts thereof
- 0210 11 31Hams, shoulders and cuts thereof, with bone in – Hams and cuts thereof
- 0210 11 39Hams, shoulders and cuts thereof, with bone in – Shoulders and cuts thereof
- 0210 11 90Hams, shoulders and cuts thereof, with bone in – Other
- 0210 12 11Bellies (streaky) and cuts thereof – Salted or in brine
- 0210 12 19Bellies (streaky) and cuts thereof – Dried or smoked
- 0210 12 90Bellies (streaky) and cuts thereof – Other
- 0210 19 10Other cured pork (bacon etc.) – Bacon sides or spencers
- 0210 19 20Other cured pork (bacon etc.) – Three-quarter sides or middles
- 0210 19 30Other cured pork (bacon etc.) – Fore-ends and cuts thereof
- 0210 19 40Other cured pork (bacon etc.) – Loins and cuts thereof
- 0210 19 50Other cured pork (bacon etc.) – Other
- 0210 19 60Other cured pork (bacon etc.) – Fore-ends and cuts thereof
- 0210 19 70Other cured pork (bacon etc.) – Loins and cuts thereof
- 0210 19 81Other cured pork (bacon etc.) – Boneless
- 0210 19 89Other cured pork (bacon etc.) – Other
- 0210 19 90Other cured pork (bacon etc.) – Other
- 0210 20 10Meat of bovine animals – With bone in
- 0210 20 90Meat of bovine animals – Boneless
- 0210 91 00Other, including edible flours and meals of meat or meat: of primates – Of primates
- 0210 92 10Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia)
- 0210 92 91Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia) – Meat
- 0210 92 92Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia) – Offal
- 0210 92 99Edible flours and meals of meat or meat offal
- 0210 93 00Of reptiles (including snakes and turtles)
- 0210 99 10Other, including edible flours and meals of meat or meat: other – Of horses, salted, in brine or dried
- 0210 99 21Other, including edible flours and meals of meat or meat: other – With bone in
- 0210 99 29Other, including edible flours and meals of meat or meat: other – Boneless
- 0210 99 31Other, including edible flours and meals of meat or meat: other – Of reindeer
- 0210 99 39Other, including edible flours and meals of meat or meat: other – Other
- 0210 99 41Other, including edible flours and meals of meat or meat: other – Livers
- 0210 99 49Other, including edible flours and meals of meat or meat: other – Other
- 0210 99 51Other, including edible flours and meals of meat or meat: other – Thick skirt and thin skirt
- 0210 99 59Other, including edible flours and meals of meat or meat: other – Other
- 0210 99 79Other, including edible flours and meals of meat or meat: other – Other
- 0210 99 85Other, including edible flours and meals of meat or meat: other – Other
- 0210 99 90Edible flours and meals of meat or meat offal
- 0301 19 00Live fish, ornamental fish, other – Other
- 0301 91 10Of the species Oncorhynchus apache or Oncorhynchus chrysogaster
- 0301 91 90Trout (Salmo trutta, Oncorhynchus mykiss, Oncorhynchus clarki, Oncorhynchus aguabonita, Oncorhynchus gilae, Oncorhynchus apache and Oncorhynchus chrysogaster) – Other
- 0301 93 00Carp (Cyprinus spp., Carassius spp., Ctenopharyngodon idellus, Hypophthalmichthys spp., Cirrhinus spp., Mylopharyngodon piceus, Catla catla, Labeo spp., Osteochilus hasselti, Leptobarbus hoeveni, Megalobrama spp.)
- 0301 94 10Atlantic and Pacific bluefin tuna (Thunnus thynnus, Thunnus orientalis) – Atlantic bluefin tuna (Thunnus thynnus)
- 0301 94 90Pacific bluefin tuna (Thunnus orientalis)
- 0301 95 00Southern bluefin tuna (Thunnus maccoyii)
- 0301 99 11Pacific salmon (Oncorhynchus nerka, Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou and Oncorhynchus rhodurus), Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho)
- 0301 99 17Live fish, other live fish, other – Other
- 0301 99 85Live fish, other live fish, other – Other
- 0302 11 10Of the species Oncorhynchus apache or Oncorhynchus chrysogaster
- 0302 11 20Of the species Oncorhynchus mykiss, with heads and gills on, gutted, weighing more than 1,2 kg each, or with heads off, gilled and gutted, weighing more than 1 kg each
- 0302 11 80Trout (Salmo trutta, Oncorhynchus mykiss, Oncorhynchus clarki, Oncorhynchus aguabonita, Oncorhynchus gilae, Oncorhynchus apache and Oncorhynchus chrysogaster) – Other
- 0302 13 00Pacific salmon (Oncorhynchus nerka, Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou and Oncorhynchus rhodurus)
- 0302 14 00Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho)
- 0302 19 00Salmonidae, excluding edible fish offal of subheadings: other – Other
- 0302 21 10Lesser or Greenland halibut (Reinhardtius hippoglossoides)
- 0302 21 30Atlantic halibut (Hippoglossus hippoglossus)
- 0302 21 90Pacific halibut (Hippoglossus stenolepis)
- 0302 22 00Flat fish: plaice (Pleuronectes platessa) – Plaice (Pleuronectes platessa)
- 0302 23 00Flat fish: sole (Solea spp.) – Sole (Solea spp.)
- 0302 24 00Flat fish: turbots (Psetta maxima) – Turbots (Psetta maxima)
- 0302 29 10Flat fish: other – Megrim (Lepidorhombus spp.)
- 0302 29 80Flat fish: other – Other
- 0302 31 90Albacore or longfinned tuna (Thunnus alalunga) – Other
- 0302 32 90Yellowfin tuna (Thunnus albacares) – Other
- 0302 33 90Skipjack tuna (stripe-bellied bonito) (Katsuwonus pelamis) – Other
- 0302 34 90Bigeye tuna (Thunnus obesus) – Other
- 0302 35 19Atlantic and Pacific bluefin tuna (Thunnus thynnus, Thunnus orientalis) – Other
- 0302 35 99Atlantic and Pacific bluefin tuna (Thunnus thynnus, Thunnus orientalis) – Other
- 0302 36 90Southern bluefin tuna (Thunnus maccoyii) – Other
- 0302 39 80Tunas (of the genus Thunnus), skipjack tuna (stripe-bellied: other – Other
- 0302 41 00Herrings (Clupea harengus, Clupea pallasii)
- 0302 42 00Herrings: anchovies (Engraulis spp.) – Anchovies (Engraulis spp.)
- 0302 43 10Sardines of the species Sardina pilchardus
- 0302 43 30Sardines of the genus Sardinops; sardinella (Sardinella spp.)
- 0302 43 90Sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus) – Brisling or sprats (Sprattus sprattus)
- 0302 44 00Mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus)
- 0302 45 10Atlantic horse mackerel (Trachurus trachurus)
- 0302 45 30Chilean jack mackerel (Trachurus murphyi)