Smoked Trout, Including Fillets

Yes — the US schedule consolidates all seven species enumerated in the long description (Salmo trutta, Oncorhynchus mykiss, clarki, aguabonita, gilae, apache, and chrysogaster) into a single 10-digit line (0305430000) with no species-level subdivision. Species identity should still be documented on commercial invoices for FDA purposes and to support any country-of-origin labeling obligations.

Both hot- and cold-smoked trout fall under the same HTS line, but they carry different food-safety risk profiles. Cold-smoked trout is not fully cooked and poses a higher Listeria monocytogenes risk, which FDA scrutinizes closely in HACCP plan reviews. Hot-smoked trout reaches internal temperatures that reduce but do not eliminate all pathogens. Importers should ensure the foreign establishment's HACCP plan specifies the smoking method and corresponding critical control points. Consult a licensed customs broker or FDA compliance specialist for current admissibility guidance.