FROZEN SEAFOOD EXPORT PROCEDURE

Frozen seafood is one of Vietnam’s key exports. According to data from the Vietnam Association of Seafood Exporters and Processors (VASEP), Vietnam’s frozen seafood export turnover in 2023 will reach 7.2 billion USD, accounting for 35% of the country’s total seafood export turnover.

Frozen seafood export policy

• Pursuant to the provisions of Clause 2, Article 31 of Circular No. 04/2015/TT-BTC dated February 12, 2015 of the Ministry of Agriculture and Rural Development on export without permission:
• Aquatic species not on the list of fisheries banned from export are clearly specified in Appendix 1 promulgated together with this Circular, when exporting, traders shall carry out customs procedures. For aquatic species under CITES management, customs procedures shall be carried out in accordance with CITES Vietnam’s regulations.
• Aquatic species named in the list of conditionally exported aquatic species specified in Appendix 2 promulgated together with this Circular if they fully meet the conditions mentioned in this Appendix, when exporting, the unit shall carry out customs procedures. For aquatic species managed by CITES, comply with CITES Vietnam’s regulations.
• Pursuant to the provisions of Clause 1 Article 4 of Circular No. 04/2015/TT-BTC dated February 12, 2015 of the Ministry of Agriculture and Rural Development: Goods named in the list of aquatic products and aquatic products subject to quarantine. Therefore, exported frozen seafood must be quarantined before customs clearance in accordance with the law.

HS code for frozen seafood

Frozen seafood with HS code under Chapter 03 – Fish and crustaceans, molluscs and other aquatic invertebrates. Here are the HS codes for some types of frozen seafood:

• Heading 0303 – Fish, frozen, excluding fish fillets and other fish meat of heading 03.04
• Heading 0304 Fish fillets and other fish meat (whether or not minced), fresh, chilled or frozen.
• Heading 0306 – Crustaceans, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine,…
• Heading 0307 – Molluscs, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine,…
• Heading 0308 – Aquatic invertebrates other than crustaceans and molluscs, live, fresh, chilled, frozen, dried, salted or in brine,…

Animal quarantine registration

When exporting fresh or frozen seafood, a Health Certificate (HC) is required. An animal quarantine registration dossier includes the following documents:

• Quarantine application
• Animal quarantine requirements of the importing country (if any)
• Quarantine certificate of the importing country from the competent authority (if any).

The enterprise shall submit an application for registration of frozen seafood quarantine to the regional veterinary agency or the regional animal quarantine branch under the Department of Veterinary Health or the provincial veterinary specialized management agency authorized by the Department of Veterinary Health.

Procedures for exporting frozen seafood

Procedures for exporting frozen seafood shall comply with the provisions of the law on customs.

Step 1: Customs declaration

Enterprises exporting frozen seafood must make customs declarations in accordance with the law on customs.

Step 2: Inspection and inspection of goods

Customs authorities shall inspect and assess exported goods to determine the legality of goods, in accordance with customs declaration dossiers.

Step 3: Export goods

After completing customs procedures, enterprises are allowed to export goods.

Required documents

To carry out procedures for exporting frozen seafood, enterprises need to prepare the following documents:

• Customs declaration documents
• Animal Quarantine (HC) Certificate
• Contracts for sale and purchase of goods (if any)
• Commercial Invoice
• Bill of Lading
• Packing List

Note when transporting frozen seafood

Temperature: Each chiller has a different temperature range. Therefore, customers need to provide the exact required temperature so that we can set up the right temperature, ensuring the best conditions for the goods;

Ventilation: Ensure the air in the chiller is best circulated. Thereby removing unpleasant odors from goods, regulating humidity, preventing condensation on the surface of goods and refrigeration equipment;

Comply with the techniques and advice of the company’s experts to ensure that the refrigeration equipment can operate at its best and most efficiently.