Pink salmon — also called humpie or humpback salmon — enters US commerce under HTS 0302130032 as a whole or dressed fish, fresh or chilled, explicitly excluding fillets, livers, and roes. The species (Oncorhynchus gorbuscha) is the most abundant Pacific salmon by volume and is a key input for canneries and foodservice processors during its short seasonal run. Because this is a fish product, all shipments are subject to FDA entry review, and importers should verify that the foreign establishment meets applicable seafood HACCP requirements. Cold-chain integrity from harvest to port of entry is critical given the perishable nature of fresh-chilled product.

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