Smoked fish — whether or not cooked before or during the smoking process — falls under the 030541–030549 subheadings, while fish that is dried (with or without salt) but not smoked falls under 030551–030559. A product that is both dried and smoked is classified as smoked. The processing method stated on the commercial invoice and production records is the key classification evidence.

FDA regulates all imported seafood under mandatory HACCP (Hazard Analysis and Critical Control Points) regulations. Foreign processors must have HACCP plans on file, and US importers bear responsibility for verifying that their suppliers meet these standards. Shipments may be detained or refused if the foreign establishment lacks adequate controls or if the product tests positive for pathogens or chemical contaminants.

Fish heads, tails, and maws that are smoked, dried, salted, or in brine fall under 030572, while fins and other edible offal preserved by those methods classify under 030579. These subheadings are distinct from the fillet and whole-fish subheadings, so the specific part of the fish must be identified on entry documentation.