Gutted Salted Haddock
Haddock with viscera removed and preserved in salt brine, whole otherwise with heads, fins, scales, and backbone intact, no drying or smoking. Fits HTS 0305.69.10.29 as processed only by gutting and salting. Popular in European markets for traditional recipes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If scales also removed in addition to heads, fins, or viscera
Removal of scales triggers a different statistical note within the minimally processed category.
If cooked or prepared for human consumption
Cooked fish products shift to Chapter 16 for prepared or preserved fish.
If fresh or chilled, not salted
Fresh/chilled haddock falls under heading 0302, prior to preservation processing.
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
• Label packages clearly with processing details (e.g
• 'gutted only') to support classification during customs review
• Avoid common pitfall of over-salting that mimics drying; maintain moisture content above 50% for brine verification
• Check for anti-dumping duties on haddock from specific countries like Norway or Canada
Related Products under HTS 0305.69.10.29
Whole Salted Haddock
Freshly caught haddock preserved in salt without drying or smoking, retaining its whole form including head, fins, viscera, scales, and vertebral column. This product falls under HTS 0305.69.10.29 as salted haddock that is whole and not further processed beyond salting. It is commonly used in traditional seafood dishes after desalting.
Head-Off Salted Cusk
Cusk fish preserved in brine with heads removed but fins, viscera, scales, and vertebral column intact, not dried or smoked. Classified under HTS 0305.69.10.29 for minimally processed salted cusk. Ideal for culinary uses requiring whole-body preservation.
Scale-Free Brined Cusk
Cusk in brine with scales removed but otherwise whole (heads, fins, viscera, vertebral column present), not dried or smoked. This minimal processing qualifies it for HTS 0305.69.10.29 as salted/brined cusk. Used in gourmet seafood preparations.
Backbone-Intact Salted Haddock
Whole haddock in salt brine with no removal of heads, fins, viscera, scales, or vertebral column, purely salted for preservation without drying or smoking. Directly matches HTS 0305.69.10.29 criteria for unprocessed salted haddock. Essential for salt fish trade.
Minimally Processed Brined Cusk
Cusk preserved in brine after removal of heads and viscera only, with fins, scales, and vertebral column remaining, no further processing, drying, or smoking. Classed under HTS 0305.69.10.29 for haddock and cusk. Suited for ethnic food markets.