About HS Code 030549
This "not elsewhere specified" (N.E.C.) HS code serves as a catch-all for all other smoked fish and fillets that are not specifically categorized under 030542 (herrings), 030543 (trout), or 030544 (tilapias, catfish, carp, eels, Nile perch, snakeheads). This category is highly diverse, encompassing a wide array of species from both marine and freshwater environments that undergo smoking for preservation and flavor enhancement. Trade in these products is often driven by regional culinary preferences, specialty markets, and the availability of specific fish species. Importers can range from niche food distributors seeking unique products to larger wholesalers catering to diverse ethnic markets. Exporters are found globally, wherever fish are caught or farmed and processed using smoking techniques. Key considerations include accurate species identification, compliance with varying international food safety and labeling regulations, and managing the logistics of transporting perishable smoked goods. This code highlights the vast variety of smoked fish products available in global trade beyond the most common types.
Products Under This Code
Smoked mackerel fillets, Smoked cod, Smoked salmon bellies, Smoked haddock, Smoked sturgeon, Smoked sablefish, Smoked whitefish, Smoked tuna
Real World Examples
Acme Smoked Sablefish, Scottish Smoked Haddock, Russian Smoked Sturgeon, Norwegian Smoked Mackerel, Alaskan Smoked Whitefish
Common Misclassification
This code is often confused with other specific smoked fish codes (e.g., 030542, 030543, 030544) if the species is actually covered by one of those, or with 030559 if the fish is dried but not smoked.
Products Classified Under 0305.49
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
Top importers include the USA, Germany, and France, with major exporters being Norway, Canada, and various EU countries.
Frequently Asked Questions
What is HS code 030549?
HS code 030549 covers: 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. This "not elsewhere specified" (N.E.C.) HS code serves as a catch-all for all other smoked fish and fillets that are not specifically categorized under 030542 (herrings), 030543 (trout), or 030544 (tilapias, catfish, carp, eels, Nile perch, snakeheads). This category is highly diverse, encompassing a wide array of species from both marine and freshwater environments that undergo smoking for preservation and flavor enhancement. Trade in these products is often driven by regional culinary preferences, specialty markets, and the availability of specific fish species. Importers can range from niche food distributors seeking unique products to larger wholesalers catering to diverse ethnic markets. Exporters are found globally, wherever fish are caught or farmed and processed using smoking techniques. Key considerations include accurate species identification, compliance with varying international food safety and labeling regulations, and managing the logistics of transporting perishable smoked goods. This code highlights the vast variety of smoked fish products available in global trade beyond the most common types.
What products fall under HS code 030549?
Smoked mackerel fillets, Smoked cod, Smoked salmon bellies, Smoked haddock, Smoked sturgeon, Smoked sablefish, Smoked whitefish, Smoked tuna
What are common misclassifications for HS code 030549?
This code is often confused with other specific smoked fish codes (e.g., 030542, 030543, 030544) if the species is actually covered by one of those, or with 030559 if the fish is dried but not smoked.
How is HS code 030549 structured?
HS code 030549 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 (49) specify the subheading. This code is standardized globally by the World Customs Organization.