Whole fish, headed-and-gutted fish, and fillets are classified under different HTS headings and subheadings, and duty rates can differ meaningfully between them. Further processing steps such as skinning, boning, or portioning may shift a product into a higher-processed category with a different rate. Importers should confirm the correct classification with a licensed customs broker before the first shipment, particularly when sourcing new product forms.

FDA expects importers to maintain records demonstrating that temperature-sensitive seafood was held within safe temperature ranges from harvest or processing through arrival at the US port. This typically includes temperature logs, refrigerated container records, and supplier HACCP documentation. Shipments that show evidence of temperature abuse may be detained for sampling and testing, causing significant delays and potential product loss.