Farmed and wild-caught finfish imported in fresh, chilled, or frozen form enter under FDA's Seafood HACCP framework, with admissibility contingent on supplier verification and, for certain species, compliance with seafood import monitoring program (SIMP) traceability requirements. The distinction between fresh/chilled and frozen product is commercially significant: fresh and chilled finfish move on tight cold-chain timelines and are often subject to more intensive port-of-entry sampling. Certain finfish lines — notably tilapia, basa, and swai — have historically been subject to antidumping proceedings, making origin documentation a critical compliance step.

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