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Construction & real estate›💡Electronic & Electrical›🍎Food & Beverages›🛋️Home furnishing & supplies›⚗️Industrial goods & chemical›🪨Minerals & metals›📦Miscellaneous›






Based in Turkey, Natkom Ltd. currently lists seven active products in its catalogue. The portfolio comprises fresh and chilled fish varieties - Anchovy, Sardine, Sea Bream, Meagre, Sea Bass and Rainbow Trout - as well as natural stone under the Marble category. The fish items fall under HS chapter 03, with Sea Bass recorded under HS code 0302.89 and Trout under HS code 0303.21, reflecting the standard classification for finfish and trout respectively. Marble is listed without a specific HS code in the provided data.
The catalogue details material specifications for two fish products: Sea Bass is supplied as whole specimens of Morone labrax, offered either fresh‑chilled or frozen, while the Trout product is identified as Rainbow Trout (Oncorhynchus mykiss). No additional technical parameters such as size, weight or packaging are supplied in the facts. Marble is presented as a natural stone product, without further grade or finish information. Natkom Ltd.’s trust tier is classified as “harbor”, indicating a moderate level of verification within trade platforms.
Natkom Ltd.’s fish range includes common Mediterranean species such as Anchovy, Sardine, Sea Bream and Meagre, which are typically sold whole or gutted and packed on ice. In international trade, these species are graded by freshness (e.g., “A‑grade” for <24 h post‑catch), moisture content below 80 %, and size categories defined in millimetres or kilograms per whole fish. HS code 0302 covers most finfish, and buyers often request HACCP or BRC food safety certificates, a sanitary health certificate issued by the Turkish Ministry of Agriculture, and a laboratory report for microbial counts. Trout (HS 0303.21) is commonly supplied as whole rainbow trout, chilled at 0‑4 °C, with size grading of 300 - 500 g per unit and a required EU health certificate for live‑fish imports. The Marble entry aligns with the natural stone market where typical specifications include thickness (6 - 30 mm), finish (polished, honed), and dimensions expressed in metres; buyers usually ask for a mill test report and compliance with EN 12467.
The catalogue lists Anchovy, Sardine, Sea Bream, Meagre, Sea Bass (Morone labrax) and Rainbow Trout (Oncorhynchus mykiss). Each species is classified under HS chapter 03, with Sea Bass under 0302.89 and Trout under 0303.21.
Sea Bass is recorded with HS code 0302.89, covering other frozen fish, while Rainbow Trout carries HS code 0303.21, which pertains to trout and salmon. The remaining fish items fall under the general HS 0302 family for fresh or chilled finfish.
Buyers should obtain the latest sanitary health certificate, HACCP or BRC compliance proof, laboratory test results for fish, and a mill test report for marble. Additionally, confirming the HS code, product weight, and packaging details helps streamline customs clearance.
Fresh or chilled whole Sea Bass is normally packed on ice in insulated wooden boxes or refrigerated containers, with a temperature range of 0‑4 °C maintained until loading. The packaging complies with EU and Turkish sanitary regulations for perishable seafood.
Importers usually ask for a sanitary health certificate issued by the Turkish Ministry of Agriculture, HACCP or BRC food‑safety certification, and a laboratory test report for microbial limits. For EU destinations, a health certificate that meets Regulation (EU) 2020/1523 is standard.
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