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HS code for whalemeat extract

1603

1603 Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates

In the UK Trade Tariff’s list of everyday names, “whalemeat extract” points to heading 1603: extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates. Check the description and the notes of the chapter before declaring: the right code depends on what the goods are made of and how they are used.

In the UK Global Tariff, 1603 covers 5 tariff lines and the duty is between 0% and 12%. 2 of them are duty-free.

The EU Combined Nomenclature divides 1603 into 2 tariff lines; the duty is between 0% and 12.8% (average 6.4%). 1 of them is duty-free.

In the Turkish Customs Tariff Schedule, 1603 covers 2 tariff lines and the duty is 54%.

Duty rates compared

UK Free – 12% Third-country duty 5 tariff lines · average 7.2% EU Free – 12.8% Third-country duty 2 tariff lines · average 6.4% Türkiye 54% Third-country duty 2 tariff lines USA Free – 8.5% General (MFN) 2 tariff lines · average 4.3% Canada Free – 3% Third-country duty 2 tariff lines · average 1.5% Mexico Free – 20% Third-country duty 2 tariff lines · average 10% Brazil 14.4% Third-country duty 1 tariff line Argentina 16% Third-country duty 4 tariff lines Peru Free Third-country duty 1 tariff line New Zealand Free – 5% Third-country duty 6 tariff lines · average 0.8% Japan 9.6% – 12% Third-country duty 2 tariff lines · average 10.8% Taiwan 17% Third-country duty 1 tariff line GCC 5% Third-country duty 2 tariff lines Switzerland Free Third-country duty 1 tariff line Norway Free Third-country duty 4 tariff lines · 2× specific or compound duty North Macedonia 15% Third-country duty 2 tariff lines Nigeria 20% Third-country duty 1 tariff line

See also

Questions and answers

What is the HS code for whalemeat extract?

Whalemeat extract are classified under 1603 (Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates) in the Harmonized System. National tariffs add more digits; see the lines on this page.