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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If herring instead of haddock
Smoked herring has its own specific subheading 0305.51, separate from the gadoid species group in 0305.49.40.20.
If salted or in brine rather than smoked
Dried, salted, or brined haddock without smoking shifts to other subheadings in 0305.49 excluding smoked.
If fresh or chilled, not processed
Fresh or chilled haddock fillets are under heading 0302 for fresh/chilled fish, prior to any preservation like smoking.
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Import Tips & Compliance
• Provide lab analysis or supplier affidavits confirming haddock species to prevent reclassification during inspection
• Label products clearly with smoking method (hot/cold) and ensure moisture content complies with preservation standards
• Check for EU export health certificates if sourced from Europe, as required for smoked fish entry
Related Products 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 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.