GSP-EBA (Special arrangement for the least-developed countries - Everything But Arms) (TARIC 2005): member countries

Members 46

• AfghanistanAF
• AngolaAO
• BangladeshBD
• BeninBJ
• BhutanBT
• Burkina FasoBF
• BurundiBI
• CambodiaKH
• Central African RepublicCF
• ChadTD
• ComorosKM
• Congo - KinshasaCD
• DjiboutiDJ
• EritreaER
• EthiopiaET
• GambiaGM
• GuineaGN
• Guinea-BissauGW
• HaitiHT
• KiribatiKI
• LaosLA
• LesothoLS
• LiberiaLR
• MadagascarMG
• MalawiMW
• MaliML
• MauritaniaMR
• MozambiqueMZ
• Myanmar (Burma)MM
• NepalNP
• NigerNE
• RwandaRW
• São Tomé & PríncipeST
• SenegalSN
• Sierra LeoneSL
• Solomon IslandsSB
• SomaliaSO
• South SudanSS
• SudanSD
• TanzaniaTZ
• Timor-LesteTL
• TogoTG
• TuvaluTV
• UgandaUG
• YemenYE
• ZambiaZM

EU lines 7,121

• 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)

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