HS Code for Smoked salmon fillets

Smoked salmon fillets are classified under HS code 0305.41. This classification falls under Heading 0305, which encompasses fish that is dried, salted, or in brine, as well as smoked fish. Subheading 0305.41 specifically identifies Pacific salmon, Atlantic salmon, and Danube salmon. The inclusion of fillets in this code is explicit, covering both the whole smoked fish and the sliced or filleted portions commonly found in retail. The smoking process can be cold-smoking (typically around 30°C) or hot-smoking (which cooks the fish), and both methods are covered under this code. The classification is determined by the fact that the fish has not been prepared in a way that exceeds the simple processes allowed in Chapter 3. If the salmon were to be canned in oil or prepared as a pâté, it would be reclassified under Heading 1604. HS code 0305.41 is essential for customs to track the trade of this high-value seafood product and to apply the relevant trade agreements and health certifications required for salmonids. It is important to note that this code excludes edible fish offal, which is classified under different subheadings of 0305.

Products Included

• Cold-smoked Atlantic salmon fillets
• Hot-smoked Pacific salmon portions
• Sliced smoked salmon sides
• Smoked salmon trimmings (if not offal)
• Smoked Danube salmon

Common Misclassification

A common misclassification occurs with HS code 0304.41, which is for fresh or chilled salmon fillets. Importers sometimes confuse these when the smoked product is sold in the chilled section. Additionally, HS code 1604.11 is often incorrectly used; this code is for prepared or preserved salmon, such as canned salmon or salmon in a marinade. If the product is only smoked, 0305.41 is the correct designation.

FAQ

What is the HS code for smoked salmon fillets?

The HS code for smoked salmon fillets is 0305.41, covering Pacific, Atlantic, and Danube salmon species.

Is there a different code for cold-smoked vs hot-smoked salmon?

No, both cold-smoked and hot-smoked salmon fillets are classified under HS code 0305.41, as the heading covers smoked fish whether or not cooked during the process.