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Korea (Republic of) - Export requirements for fish and seafood

Eligible/Ineligible product

Eligible

Ineligible

Product specifications

Maximum levels for chemical contaminants
Metal Applicable Fish Products Maximum level permitted in ppm
Cadmium Molluscs 2.0
Cadmium Crustaceans, except swimming blue crab (Portunus tituberculata) with intestines 1.0
Cadmium Swimming blue crab (Portunus tituberculata) with intestines 5.0
Copper All products 60.0
Zinc All products 40.0
Lead Crustaceans, except swimming blue crab (Portunus tituberculata) with intestines 1.0
Lead Swimming blue crab (Portunus tituberculata) with intestines 2.0
Lead All other products 0.3
Mercury All products except for shark, tuna and grouper 0.5

Antibiotics are prohibited

Documentation requirements

Certificates

  1. For all mollusc products:

    Aquatic Animal Health and Sanitary Certificate for Export Of Molluscs For Human Consumption and Non-Human Consumption From Canada To The Republic Of Korea (AQAH-1072)

    Note: The Republic of Korea considers all bivalves, including clams, oysters, mussels and scallops, as susceptible to White Spot Disease (WSD).

  2. For live finfish (cultured or wild):

    Animal Health and Sanitary Certificate for Export Of Live Finfish For Human Consumption From Canada To The Republic Of Korea (AQAH-1088)

  3. For crustaceans (cultured or wild):

    Aquatic Animal Health and Sanitary Certificate for Export Of Crustaceans For Human Consumption and Non-Human Consumption from Canada To The Republic Of Korea (AQAH-1089)

    Note: The Republic of Korea has indicated that at this time, consignments of cooked or heated crustaceans and peeled and head removed chilled/frozen shrimp do not need to be accompanied by AQAH-1089. All other consignments of crustaceans or their products require an AQAH-1089.

  4. For fresh/frozen products:

    No certificate required

  5. For seal meat:

    Certificate of Origin and Hygiene (CFIA/ACIA 5003)

    The following statements/information must be included on the certificate:

    • "The seal meat originates from Harp Seal (Phoca groenlandica) and/or Grey Seal (Halichoerus grypus) only",
    • "The seal meat has been processed at an establishment that has been determined to be in good regulatory standing with the Canadian Food Inspection Agency under a HACCP and sanitary program consistently implemented and in accordance with the requirements laid down in Codex Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003)",
    • "Harp Seals (Phoca groenlandica) and Grey Seals (Halichoerus grypus) originating from Canadian waters are not listed in the Convention on International Trade in Endangered Species (CITES)", and
    • "Canada has not reported any animal contagious diseases listed by the World Organisation for Animal Health (OIE) in seals, and there are no associated animal health restrictions required for Canadian seal meat for human consumption."

Other information

Further details on import requirements can be obtained from South Korea's Ministry of Food and Drug Safety.

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