HS 030311

Frozen Sockeye (Red) Salmon

U.S. imports of frozen sockeye (red) salmon (HS 030311) totaled $21K in April 2026, traded with 1 country.

Last updated: April 2026 data

Sockeye salmon (Oncorhynchus nerka), also known as red salmon, is prized for its deep color and firm flesh, making it a benchmark species in the frozen wild-caught salmon trade. The heading covers whole or dressed frozen sockeye excluding fillets, livers, and roes, all under a single line (0303110000). Canada and Japan are the leading suppliers, with Canada's Pacific coast fisheries providing the primary harvest base. Importers should be aware that NOAA's Seafood Import Monitoring Program covers salmon, requiring harvest and chain-of-custody data to be filed at entry through ACE.

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Exports

$9.5M

Imports: $21K to 1 country

Surplus of $9.5M (net exporter)

Trade balance: surplus of $9.5M (net exporter)

YTD: $856K imported (April 2026)

2 shipments/month

Top Import Sources

View all

1CANADA$21K
100.0%

View all 1 trading partners

Import Trend (12 months)

Monthly import values over time

Geographic Breakdown

SHRIMPS AND PRAWNS, FROZEN, NESOI

HS 030617

$362.4M

PACIFIC, ATLANTIC, DANUBE SALMON FILLET FRESH/CHLL

HS 030441

$184.5M

PACIFIC, ATLANTIC AND DANUBE SALMON FILLETS FROZEN

HS 030481

$128.8M

Suppliers

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Frequently Asked Questions

What SIMP reporting obligations apply to frozen sockeye salmon imports?

Salmon is a SIMP-covered species. Importers must hold a valid SIMP permit and report vessel, harvest area, and chain-of-custody information at the time of CBP entry filing through ACE. Foreign suppliers must be able to provide harvest event data traceable back to the catching vessel; gaps in this chain can result in entry holds or refusal.

How does frozen sockeye classify differently from frozen sockeye fillets?

Whole and dressed frozen sockeye (excluding fillets, livers, and roes) falls under 0303110000 in this heading. Frozen sockeye fillets are classified separately under the frozen fish fillet headings in Chapter 3. The distinction turns on whether the fish has been reduced to separated flesh portions; headed and gutted product with the backbone intact remains in this heading.