HS Code for Fresh salmon fillets

Fresh salmon fillets are classified under HS code 0304.41. This classification is governed by the definitions in heading 0304, which specifically covers fish fillets and other fish meat, whether or not minced, provided they are fresh, chilled, or frozen. Subheading 0304.41 is restricted to fresh or chilled fillets of Pacific salmon, Atlantic salmon, and Danube salmon. A 'fillet' is defined in the Explanatory Notes to the HS as the strips of meat cut parallel to the backbone of the fish, consisting of the right or left side of a fish, provided that the head, viscera, fins, and bones have been removed and the two sides are not connected. The fillets may be with or without skin. This code is distinct from those for whole fish because the level of processing (filleting) changes the classification from heading 0302 to 0304. Accurate classification is essential for complying with food safety standards and trade agreements that often distinguish between raw whole fish and processed fillets.

Products Included

• Fresh Atlantic salmon fillets
• Chilled Pacific salmon fillets (e.g., Sockeye, Coho)
• Fresh skinless salmon fillets
• Chilled skin-on salmon fillets
• Fresh Danube salmon fillets

Common Misclassification

A frequent misclassification is using 0302.14 (whole Atlantic salmon) for fillets, or using 0304.81, which is the code for frozen salmon fillets. The temperature state is a critical divider. Additionally, smoked salmon is often confused with fresh fillets; however, smoked salmon is classified under 0305.41. Another error involves 'salmon meat' that is not in fillet form (such as trimmings or blocks), which should be classified under 0304.52 if fresh or chilled.

FAQ

What is the HS code for fresh salmon fillets?

The HS code for fresh or chilled fillets of Pacific, Atlantic, or Danube salmon is 0304.41.

Are skin-on salmon fillets classified differently?

No, HS code 0304.41 covers fresh salmon fillets regardless of whether the skin has been removed or remains attached.