HS Code for Smoked salmon

Smoked salmon is classified under HS code 0305.41. This classification is governed by the General Rules of Interpretation (GRI), specifically GRI 1, which dictates that classification is determined by the terms of the headings and any relative section or chapter notes. Chapter 3 covers fish and crustaceans, and heading 0305 specifically addresses fish that is dried, salted, in brine, or smoked. Subheading 0305.41 is dedicated to specific salmonids: Pacific salmon (Oncorhynchus nerka, Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou, and Oncorhynchus rhodurus), Atlantic salmon (Salmo salar), and Danube salmon (Hucho hucho). The classification includes fillets, which are the fleshy longitudinal sections of the fish. A key aspect of this code is that the fish may be cooked before or during the smoking process without losing its classification in Chapter 3. This is an exception to the general rule that cooked fish belongs in Chapter 16. The smoking process must be sufficient to provide preservation or a distinct smoked character. If the salmon is merely flavored with liquid smoke but not actually smoked, it may face different classification challenges. Furthermore, this code excludes edible fish offal, such as heads, tails, or milt, which are classified under 0305.71 through 0305.79.

Products Included

• Cold-smoked Atlantic salmon fillets
• Hot-smoked Pacific salmon (e.g., Sockeye, Chinook)
• Whole smoked Danube salmon
• Sliced smoked salmon sides vacuum-packed
• Smoked salmon trimmings (excluding offal)

Common Misclassification

A frequent error is classifying smoked salmon under heading 1604, which covers prepared or preserved fish. While 1604.11 specifically mentions salmon, it is intended for products that have been prepared in ways other than smoking, such as being canned, jarred in oil, or made into pastes. If the salmon is simply smoked and vacuum-packed, 0305.41 is the correct code. Another confusion arises with 0302 (fresh) or 0303 (frozen) if the user assumes the smoking is a secondary flavor rather than the preservation method. Additionally, lox is often confused with smoked salmon; however, traditional lox is only brined and not smoked, potentially placing it under 0305.69.

FAQ

What is the HS code for smoked salmon?

The primary HS code for smoked Pacific, Atlantic, and Danube salmon is 0305.41.

Is smoked salmon in a can classified here?

No, if the smoked salmon is preserved in an airtight container like a can or jar, it is generally classified under HS code 1604.11.