HS Code Subheading

Fish fillets; dried, salted or in brine, but not smoked, of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae

0305.32 Subheading
Section I — live animals; animal products

About HS Code 030532

This HS code covers dried, salted, or brined fish fillets (but not smoked) from a specific group of groundfish families: Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae, and Muraenolepididae. This category is dominated by products like 'bacalao' (salted cod), which are culturally significant in Southern Europe, Latin America, and parts of Africa. Importers are typically countries with a strong culinary tradition for these preserved fish, while exporters are nations with large cod and hake fisheries. The trade is characterized by long-standing historical routes and a demand for high-quality, shelf-stable protein. The rehydration and preparation methods are key to their appeal, making quality and consistency crucial for market success.

Products Under This Code

Dried cod fillets (bacalao), salted hake fillets, brined haddock fillets, dried pollock fillets, salted ling fillets, dried blue whiting fillets, cured whiting fillets.

Real World Examples

Bacalao (salted cod) in Portugal/Spain, dried hake in Brazil, salted pollock in various markets, Icelandic dried cod fillets, Norwegian clipfish.

Common Misclassification

Often confused with fresh/chilled fillets (03047X) or smoked fillets (03054X), but this code specifically covers dried, salted, or brined fillets of these particular families, excluding smoking.

Products Classified Under 0305.32

Dried cod filletsSalted hake fillets

Related Codes

0305.20 Fish; livers, roes and milt of fish, dried, smoked, salted or in brine 0305.31 Fish fillets; dried, salted or in brine, but not smoked, tilapias, catfish, carp, eels, Nile perch, and snakeheads 0305.39 Fish fillets; dried, salted or in brine, but not smoked, n.e.c. in item no. 0305.3 0305.41 Fish; smoked, whether or not cooked before or during smoking, salmon, Pacific (Oncorhynchus nerka, gorbuscha, keta, tschawytscha, kisutch, masou, rhodurus), Atlantic (Salmo salar) and Danube (Hucho hucho), includes fillets, but excludes edible fish offal 0305.42 Fish; smoked, whether or not cooked before or during smoking, herrings (Clupea harengus, Clupea pallasii), includes fillets, but excludes edible fish offal 0305.43 Fish; smoked, whether or not cooked before or during smoking, trout (Salmo trutta, Oncorhynchus mykiss/clarki/aguabonita/gilae/apache/chrysogaster), includes fillets, but excludes edible fish offal 0305.44 Fish; smoked, whether or not cooked before or during smoking, tilapias, catfish, carp, eels, Nile perch, and snakeheads, includes fillets, but excludes edible fish offal 0305.49 Fish; smoked, whether or not cooked before or during smoking, n.e.c. in item no. 0305.4, includes fillets, but excludes edible fish offal 0305.51 Fish; dried, whether or not salted but not smoked, other than edible fish offal, cod (Gadus morhua, Gadus ogac, Gadus macrocephalus) 0305.52 Fish; dried, whether or not salted but not smoked, tilapias, catfish, carp, eels, Nile perch, and snakeheads

Industry

This code belongs to the Agriculture & Live Animals industry.

Trade Overview

Portugal, Spain, Brazil, and various Caribbean nations are major importers, while Norway, Iceland, and Canada are key exporters.

Frequently Asked Questions

What is HS code 030532?

HS code 030532 covers: Fish fillets; dried, salted or in brine, but not smoked, of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae. This HS code covers dried, salted, or brined fish fillets (but not smoked) from a specific group of groundfish families: Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae, and Muraenolepididae. This category is dominated by products like 'bacalao' (salted cod), which are culturally significant in Southern Europe, Latin America, and parts of Africa. Importers are typically countries with a strong culinary tradition for these preserved fish, while exporters are nations with large cod and hake fisheries. The trade is characterized by long-standing historical routes and a demand for high-quality, shelf-stable protein. The rehydration and preparation methods are key to their appeal, making quality and consistency crucial for market success.

What products fall under HS code 030532?

Dried cod fillets (bacalao), salted hake fillets, brined haddock fillets, dried pollock fillets, salted ling fillets, dried blue whiting fillets, cured whiting fillets.

What are common misclassifications for HS code 030532?

Often confused with fresh/chilled fillets (03047X) or smoked fillets (03054X), but this code specifically covers dried, salted, or brined fillets of these particular families, excluding smoking.

How is HS code 030532 structured?

HS code 030532 is a 6-digit subheading under the Harmonized System. The first 2 digits (03) identify the chapter, digits 3-4 (05) identify the heading, and digits 5-6 (32) specify the subheading. This code is standardized globally by the World Customs Organization.