HS chapter 03
Fish and seafood
Chapter 03 has 8 headings with 425 EU tariff lines and 286 Mercosur tariff lines. Duty-free from entry into force: 404 EU and 89 Mercosur lines. Ten years or more, a quota or excluded: 4 EU and 16 Mercosur lines.
Official chapter title: Fish and crustaceans, molluscs and other aquatic invertebrates · Data last updated 18 October 2026
How fast duties fall
Tariff lines of the chapter by staging category, in each schedule.
| Treatment | EU lines | Mercosur lines |
|---|---|---|
| Duty-free from entry into force (0) | 404 | 89 |
| Phased out over 4 to 8 years | 17 | 181 |
| Phased out over 10 years | 4 | 4 |
| Excluded (E) | 0 | 12 |
Headings in this chapter
Headings with a product page are linked. For the others, open the calculator. Heading descriptions are the English HS nomenclature.
| Heading | Description | Into the EU | Into Brazil | Calculate |
|---|---|---|---|---|
| 0301 | Fish; live | base 0–16% | base 0–10%zero by 2034 | Calculate |
| 0302 | Fish, fresh or chilledExcluded lines | base 0–23% | base 0–10%zero by 2034 | Calculate |
| 0303 | Fish, frozenExcluded lines | base 0–23%zero by 2033 | base 0–10%zero by 2034 | Calculate |
| 0304 | Fish filletsExcluded lines | base 2–18%zero by 2033 | base 10%zero by 2036 | Calculate |
| 0305 | Fish, dried, salted or in brine; smoked fish, whether or not cooked before, or during the smoking processExcluded lines | base 10–20%zero by 2036 | base 0–10%zero by 2030 | Calculate |
| 0306 | Shrimp, prawns and other crustaceans | base 6–20%zero by 2036 | base 10%zero by 2030 | Calculate |
| 0307 | Molluscs; whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked molluscs, whether in shell or not, whether or not cooked before or during the smoking process | base 0–20% | base 10% | Calculate |
| 0308 | Aquatic invertebrates other than crustaceans and molluscs, live, fresh, chilled, frozen, dried, salted or in brine; smoked aquatic invertebrates other than crustaceans and molluscs, whether or not cooked before or during the smoking process | base 0–26% | base 10% | Calculate |