Smoked Pacific, Atlantic, and Danube Salmon

Both countries are large-scale processors of Norwegian-farmed Atlantic salmon: raw or fresh salmon is imported from Norway, smoked in Dutch or Polish facilities, and then exported globally including to the US. For tariff purposes, the country of origin is the country where substantial transformation occurred — typically the smoking/processing country — so the Netherlands and Poland appear as the origin on US entry documentation even though the underlying fish was farmed in Norway.

Both cold-smoked and hot-smoked salmon classify under heading 030541 and the single 10-digit line 0305410000 — the tariff does not distinguish between smoking temperatures or methods. However, the distinction matters for FDA labeling and food safety purposes: hot-smoked salmon is considered fully cooked, while cold-smoked salmon is not, affecting required consumer handling statements and HACCP critical control points.