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QB 18-007 Results of TUNA Opening 2018

RESULTS OF TUNA OPENING

The tariff rate quota for tuna, which opened on Monday, January 2, 2018, exceeded the preliminary restraint limit at the opening. All entries presented at the over-quota (high) rate since the opening have been charged and may be released. Entries should continue to be submitted at the over-quota (high) rate.

The final quota limit should be provided to Customs and Border Protection (CBP) in March 2018. Upon receipt of the final quota limit from the National Marine Fisheries Service (NMFS), CBP will issue proration and liquidation instructions to the field/trade.

*** Port/Centers are reminded to WITHHOLD LIQUIDATION of entries presented at opening moment Tuesday, January 2, 2018. This includes consumption entries and warehouse withdrawals for consumption. Ports/Centers are also reminded that these entry summaries must be held un-liquidated, pending further instructions. For warehouse withdrawals (32), the associated warehouse entry (21) must be placed and maintained un-liquidated; It is recommended that tuna entry summaries submitted timely and in proper form (19 CFR 132.) for the 2018 quota opening be extended to prevent premature liquidation. This will ensure proper identification of all entries entitled to a refund at liquidation AND facilitate subsequent proration and proper liquidation of all affected entries.

If a warehouse entry is liquidated prior to receipt of the final restraint limit from NMFS, it is recommended that the importer file a protest to ensure proper processing of any applicable refund once the final proration is determined.

DISTRIBUTION:

Please ensure this notice is passed to all port directors, assistant port directors (trade), import specialists, entry specialists, CBP officers, and other interested parties such as brokers and importers.

Questions from the importing community regarding this electronic message should be referred to the local CBP port. The port may refer their questions through email to HQQUOTA@cbp.dhs.gov.

Last modified: 
January 19, 2018