What is the HS code for smoked salmon?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-4 · Heading
0305 — Fish, dried, salted or in brine; smoked fish, whether or not cooked before, or during the smoking process
Chapter 03: Fish and crustaceans
Plain-language overview
Use HS-4 0305 when importing or exporting dried, salted, or smoked fish. For example, if you’re shipping smoked salmon or salted cod, this is the correct heading. It covers various forms of fish preservation, including drying, salting, and smoking, which are common in seafood trade.
When deciding between subheadings, consider the specific type of fish and its preparation. For instance, HS-6 030541 is for smoked salmon, while HS-6 030561 applies to salted herring. If your product is a smoked tilapia, you would use HS-6 030544. Each line focuses on different species and preparation methods.
If your product consists of dried fish fillets, you might choose between HS-6 030531 for tilapia or HS-6 030553 for other families like Gadidae. The distinction often lies in the specific fish species and whether they are smoked or not, so be sure to check the details closely.
Keywords & topics
Useful terms traders and brokers use for this HS-4 heading.
dried fish imports · smoked fish exports · salted fish classification · HS-4 0305 · fish fillet codes · importing smoked salmon · fish livers and roes · HS-6 fish subheadings · dried salted cod · edible fish offal
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- Smoked salmon fillets (HS-6 030541)
- Dried salted cod (HS-6 030551)
- Salted tilapia (HS-6 030564)
- Dried anchovies (HS-6 030554)
- Smoked trout (HS-6 030543)
- Fish livers in brine (HS-6 030520)
- Edible fish offal like shark fins (HS-6 030571)
Common questions
Frequent classification questions with short practical guidance.
How to classify dried fish for import?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
What are the subheadings under HS-4 0305?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Is salted herring covered under HS-4 0305?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to determine the right HS-6 code for fish?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What fish types fall under HS-4 0305?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
how to classify salted fish for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
HS-4 0305 subheadings explained
Use this topic to narrow your shortlist, then validate the final code against legal wording.
importing dried fish regulations
Check the exact product specs and destination-country tariff notes before finalizing the code.
difference between smoked and dried fish codes
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
what is the HS code for fish fillets?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
how to find the right HS code for tilapia
Use this topic to narrow your shortlist, then validate the final code against legal wording.
HS-6 codes for different fish species
Use this topic to narrow your shortlist, then validate the final code against legal wording.
requirements for importing smoked fish
Check the exact product specs and destination-country tariff notes before finalizing the code.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of fish are included in HS-4 0305?
- HS-4 0305 includes dried, salted, or smoked fish, such as salmon, cod, tilapia, and various other species.
- How do I choose the correct HS-6 code?
- Select the HS-6 code based on the specific fish species and its preparation method, such as smoked or salted.
- Are fish offal included in HS-4 0305?
- Yes, HS-4 0305 includes edible fish offal under specific subheadings like HS-6 030571 for shark fins.
- What if my fish product is not listed under HS-6 subheadings?
- If your product is not specifically mentioned, you may use the 'n.e.c.' (not elsewhere classified) codes, such as HS-6 030539 or HS-6 030559.
- Is there a difference between dried and salted fish codes?
- Yes, there are distinct codes for dried fish (like HS-6 030551) and salted fish (like HS-6 030561), reflecting their different preservation methods.
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Heading-browse mode uses HS-6 030500 (first line of this block).
HS-6 subheadings (22)
- 030520Fish; livers, roes and milt of fish, dried, smoked, salted or in brine
- 030531Fish fillets; dried, salted or in brine, but not smoked, tilapias, catfish, carp, eels, Nile perch, and snakeheads
- 030532Fish fillets; dried, salted or in brine, but not smoked, of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae
- 030539Fish fillets; dried, salted or in brine, but not smoked, n.e.c. in item no. 0305.3
- 030541Fish; 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
- 030542Fish; smoked, whether or not cooked before or during smoking, herrings (Clupea harengus, Clupea pallasii), includes fillets, but excludes edible fish offal
- 030543Fish; 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
- 030544Fish; smoked, whether or not cooked before or during smoking, tilapias, catfish, carp, eels, Nile perch, and snakeheads, includes fillets, but excludes edible fish offal
- 030549Fish; smoked, whether or not cooked before or during smoking, n.e.c. in item no. 0305.4, includes fillets, but excludes edible fish offal
- 030551Fish; dried, whether or not salted but not smoked, other than edible fish offal, cod (Gadus morhua, Gadus ogac, Gadus macrocephalus)
- 030552Fish; dried, whether or not salted but not smoked, tilapias, catfish, carp, eels, Nile perch, and snakeheads
- 030553Fish; dried, whether or not salted but not smoked, fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae, other than cod
- 030554Dried herrings, anchovies, sardines, sardinella, brisling or sprats, mackerel (incl Indian, jack, or horse), seerfishes, jacks, crevalles, cobia, silver pomfrets, Pacific saury, scads, capelin, swordfish, Kawakawa, bonitos, marlins, sailfishes, spearfish
- 030559Fish; dried, whether or not salted but not smoked, other than edible fish offal, n.e.c. in item no. 0305.5
- 030561Fish; salted or in brine, not dried or smoked, other than edible fish offal, herrings (Clupea harengas, Clupea pallasii)
- 030562Fish; salted or in brine, not dried or smoked, other than edible fish offal, cod (Gadus morhua, Gadus ogac, Gadus macrocephalus)
- 030563Fish; salted or in brine, not dried or smoked, other than edible fish offal, anchovies (Engrails spp.)
- 030564Fish; salted or in brine, not dried or smoked, other than edible fish offal, tilapias, catfish, carp, eels, Nile perch, and snakeheads
- 030569Fish; salted or in brine, not dried or smoked, other than edible fish offal, n.e.c. in item no. 0305.6
- 030571Fish; edible offal, shark fins
- 030572Fish; edible offal, fish heads, tails and maws
- 030579Fish; edible offal, other than shark fins, fish heads, tails and maws