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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If filleted, minced, or otherwise further processed beyond removal of heads, fins, etc.
Further processing like filleting moves it out of the 'whole or minimally processed' category into 0305.69.40.
If frozen instead of salted or in brine
Frozen fish are classified in Chapter 03 heading 0304, separate from salted or brined products in 0305.
If dried, even if previously salted
Drying changes the principal preservation method, shifting classification to the dried fish subheading 0305.59.
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Import Tips & Compliance
• Verify the fish species through scientific identification or supplier certification to confirm haddock (Melanogrammus aeglefinus) or cusk
• Provide documentation proving no drying or smoking occurred, such as processing logs, to avoid misclassification into other subheadings
• Comply with FDA seafood HACCP regulations and ensure proper labeling for salted products to prevent import delays
Related Products under HTS 0305.69.10.29
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.
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.
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.