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HSChapter 03
U.S. imports of fresh or chilled eels (anguilla spp.), whole or dressed (HS 0302740000) totaled $16K in June 2026, traded with 4 countries.
Fresh or Chilled Eels (Anguilla spp.), Whole or Dressed imports of $16K in June 2026 ran 37% above the year-to-date monthly average of $12K.
Governed by genus-level taxonomy, this line covers only true eels of the genus Anguilla — European, Japanese, and American species — in fresh or chilled form, explicitly excluding fillets, livers, and roes, which fall under separate headings. Anguilla eels are a high-value commodity in Asian food markets, where live or fresh-chilled whole fish command premium prices over frozen product. Importers should note that several Anguilla species are subject to CITES Appendix II controls, requiring export permits from the country of origin before US Customs clearance can proceed. USDA FSIS admissibility requirements apply to all imported fish products entering commerce.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
Yes. The European eel (Anguilla anguilla) is listed on CITES Appendix II, meaning a valid CITES export permit from the country of origin is required before US Fish & Wildlife Service will authorize entry. Importers should confirm the species and obtain documentation well in advance of shipment.
This tariff line covers whole or dressed fresh/chilled eels only. Eel fillets and other prepared eel meat are classified under heading 0304, while smoked or otherwise processed eel products fall under Chapter 16. Correct classification depends on the degree of processing at the time of export.
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Monthly import values over time
| Country | Imports | Exports | Balance |
|---|---|---|---|
| JAPAN | $10K | -- | -$10K |
| BANGLADESH | $6K | -- | -$6K |
| TRINIDAD AND TOBAGO | -- | -- | -- |
| BELGIUM | -- | -- | -- |
| PORTUGAL | -- | -- | -- |
No geographic breakdown available
U.S. trade for this product is not broken down by state or port in the latest Census Bureau release.