1. EXPORT
  2. Fish
  3. Frozen Fish
  4. Full procedure for exports of Frozen Fish (Seaport)
Summary print

Preview & Print

Properties

Steps (10) arrow_drop_up arrow_drop_down
Obtain Business License  (3) expand_more expand_less
Obtain Health Certificate expand_more expand_less
★ Obtain Health Certificate Optional
Obtain Licenses for Exporting Frozen Fish  (3) expand_more expand_less
Export Clearance of Frozen Fish  (4) expand_more expand_less

6
Pay License Fees
(last modified: 02/06/2024)

Contact details

Entity in charge

Ministry of Fisheries

P.O.Box 871, Vuna rd , Sopu
Tel: +6767401201
Email: info@tongafish.gov.to
Website: www.tongafish.gov.to
Directions: Google maps

Unit in charge

Ministry of Fisheries - Accounting Office

Mon: 08:30 - 12:30, 13:30 - 16:30
Tue: 08:30 - 12:30, 13:30 - 16:30
Wed: 08:30 - 12:30, 13:30 - 16:30
Thu: 08:30 - 12:30, 13:30 - 16:30
Fri: 08:30 - 12:30, 13:30 - 16:30
Sat: closed
Sun: closed
Close during lunch hour 12:30pm-1:30pm.

Person in charge

Ministry of Fisheries Cashier

Cashier

Expected results

Fishery Receipt
Fish Export License Fish Export License

Cost TOP 735

TOP expand_more expand_less
  • TOP Add Name Here
TOP 120
Application Fee
TOP 115
Processing Fee
TOP 500
Export License Fee
Payment methods: cash
After receiving of the export license, build a processing facility, then Inspection from Health and Food.

Time frame

Waiting time in queue: max  5mn
Attention at counter: max   5mn

Complaints: Ministry of Fisheries

Entity in charge

Ministry of Fisheries

P.O.Box 871, Vuna rd , Sopu
Tel: +6767401201
Email: info@tongafish.gov.to
Website: www.tongafish.gov.to
Directions: Google maps

Unit in charge

Ministry of Fisheries - Accounting Office

Mon: 08:30 - 12:30, 13:30 - 16:30
Tue: 08:30 - 12:30, 13:30 - 16:30
Wed: 08:30 - 12:30, 13:30 - 16:30
Thu: 08:30 - 12:30, 13:30 - 16:30
Fri: 08:30 - 12:30, 13:30 - 16:30
Sat: closed
Sun: closed
Close during lunch hour 12:30pm-1:30pm.

Person in charge

Poasi Ngaluafe

Deputy CEO
Tel: +676 7401201
Email: poasif@tongafish.gov.to
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