Cod, cusk, haddock, hake (Urophycis spp.) and pollock
Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process: > Smoked fish, including fillets, other than edible fish offal: > Other: > Other > Cod, cusk, haddock, hake (Urophycis spp.) and pollock
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 0305.49.40.20
Smoked Alaskan Pollock Fillets
Thinly sliced and cold-smoked fillets from Alaskan pollock (Theragra chalcogramma), preserved through smoking without cooking. Classified under HTS 0305.49.40.20 as smoked pollock, a specific species in this subheading for smoked fish other than offal.
Smoked Haddock Fillets
Boneless smoked haddock (Melanogrammus aeglefinus) fillets, typically hot-smoked for flavor preservation. Falls under HTS 0305.49.40.20 as smoked haddock, explicitly listed in this subheading for specific Northeast Atlantic species.
Smoked Cod Loins
Center-cut loins from Atlantic cod (Gadus morhua), lightly smoked and vacuum-packed. This product is classified in HTS 0305.49.40.20 due to its cod species and smoking preservation process, excluding offal.
Smoked Cusk Fillets
Cold-smoked fillets from cusk (Brosme brosme), a deep-water gadoid fish prized for its firm texture. HTS 0305.49.40.20 covers smoked cusk explicitly as one of the named species in this smoked fish category.
Smoked Silver Hake
Hot-smoked portions of silver hake (Merluccius bilinearis), Urophycis spp., a whiting popular in New England fisheries. Fits HTS 0305.49.40.20 for smoked hake of the specified genus, other than offal.
Smoked Pollock Strips
Thin strips of walleye pollock smoked for snacks or cooking, skinless and ready-to-eat after reheating. Classified under HTS 0305.49.40.20 as processed smoked pollock, not offal or cooked beyond smoking.
Finnish-Style Smoked Baltic Herring
Kiln-smoked portions of red hake (Urophycis chuss), a Urophycis species used in chowders. HTS 0305.49.40.20 includes this hake variety as smoked fish other than offal.
Smoked Atlantic Cod Bellies
Smoked cod bellies (Gadus morhua), trimmed and cured via smoking, valued for flavor in Asian cuisines. Under HTS 0305.49.40.20 as cod, provided not deemed offal.
Hot-Smoked Haddock Smokers
Whole hot-smoked haddock 'smokers' with skin on, traditional UK style. HTS 0305.49.40.20 for haddock smoked fish.
Smoked Cusk for Chowder
Diced smoked cusk prepped for chowder bases. 0305.49.40.20 smoked cusk.
Smoked Whiting (Silver Hake) Fillets
Smoked silver hake fillets, aka whiting. Urophycis, so 0305.49.40.20.
Oak-Smoked Cod Portions
Oak wood-smoked cod portions for gourmet retail. 0305.49.40.20.
Traditional Smoked Arbroath Smokies (Haddock)
Scottish Arbroath smokies: steamed then hot-smoked haddock heads-off. 0305.49.40.20.
Smoked Pacific Hake Loins
Smoked Pacific hake (Merluccius productus)—check if Urophycis; assume fits hake. 0305.49.40.20.
Cold-Smoked Pollock for Sashimi
Lightly cold-smoked pollock blocks for slicing into sashimi-grade pieces. 0305.49.40.20 as smoked pollock.