Smoked Jack Mackerel Fillets
Skin-on fillets of jack mackerel (Trachurus spp.) smoked for shelf stability. This product is under HTS 0305.49.20.00 for mackerel smoked fish, not dried or brined alternatives.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fillets of other smoked fish
General smoked fillets are 0305.31; mackerel specificity keeps it in 0305.49.
If for industrial canned use
Canned or preserved anchovies/sardines shift, but mackerel smoked uncooked stays 0305.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Use ISF filings early for smoked seafood to manage bond requirements
• Avoid common pitfall of declaring as 'dried' if moisture content is high
• Confirm no cooking during smoking via affidavits
Related Products under HTS 0305.49.20.00
Smoked Atlantic Mackerel Fillets
Thinly sliced and smoked fillets from Atlantic mackerel (Scomber scombrus), preserved through cold-smoking without cooking. This product falls under HTS 0305.49.20.00 as smoked mackerel, distinct from fresh or frozen fish, and not classified as offal or unfit for human consumption.
Hot-Smoked King Mackerel Whole
Whole king mackerel (Scomberomorus cavalla) hot-smoked to preserve flavor and texture, often sold ready-to-eat. Classified under HTS 0305.49.20.00 specifically for smoked mackerel, excluding offal or pellets unfit for human consumption per chapter notes.
Cold-Smoked Chub Mackerel Steaks
Thick-cut steaks from chub mackerel (Scomber japonicus) cold-smoked for subtle flavor preservation. This fits HTS 0305.49.20.00 as 'other' smoked mackerel, not flours, meals, or pellets per chapter exclusions.
Smoked Spanish Mackerel Loins
Boneless loins from Spanish mackerel (Scomberomorus maculatus) lightly smoked for export markets. Under HTS 0305.49.20.00 for smoked mackerel other than offal, ensuring it's not a set or further processed.
Kiln-Smoked Pacific Mackerel
Whole Pacific mackerel (Scomber japonicus) kiln-smoked traditionally, preserved without brine. Classified in HTS 0305.49.20.00 as other smoked mackerel, adhering to chapter notes excluding human-fit pellets.
Oak-Smoked Horse Mackerel
Whole horse mackerel (Trachurus trachurus) smoked over oak wood for artisanal flavor. Fits HTS 0305.49.20.00 as smoked mackerel other than offal, per hierarchy.