Smoked Pacific, Atlantic, and Danube Salmon

Both countries are major processing hubs that import raw or fresh Atlantic salmon — primarily from Norway — and smoke it domestically before exporting the finished product. For US customs purposes, the country of origin is determined by where the substantial transformation (smoking and processing) occurred, which in these cases is the Netherlands or Poland, not the country where the salmon was farmed or caught.

Yes. HTS line 0305410000 covers all smoked salmon of the specified species regardless of whether the smoking process is hot or cold. Both lox-style cold-smoked and hot-smoked salmon products are classified here, provided the species is Pacific, Atlantic, or Danube salmon. The smoking method affects labeling and product characteristics but does not create a separate tariff classification.