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SITCSection 0
U.S. imports of fish livers and roes, dried, smoked, salted, or in brine (SITC 03540) totaled $317K in April 2026, traded with 14 countries.
Importers of Fish Livers and Roes, Dried, Smoked, Salted, or in Brine paid $28K in duties in April 2026 — an effective duty rate of 8.8% on $317K in dutiable value, based on actual customs collections rather than the published tariff schedule. Fish Livers and Roes, Dried, Smoked, Salted, or in Brine imports of $317K in April 2026 ran 24% above the year-to-date monthly average of $255K.
Last updated: April 2026 dataPreserved fish livers and roes — including dried, smoked, salted, and brine-packed forms — occupy a niche but high-value segment of the seafood trade, with products ranging from salted cod roe used in Scandinavian cuisine to smoked roe used as a caviar alternative. The category is distinct from fresh or frozen roes and from prepared caviar products, and buyers typically specify species, processing method, and salt content in commercial contracts. FDA seafood HACCP requirements and foreign facility registration apply; importers of certain roe products should also be aware of CITES considerations if the source species is listed.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
CITES controls apply when the source species is listed under CITES Appendices — most notably certain sturgeon species whose roe is traded as caviar. If the preserved roe originates from a CITES-listed species, both an export permit from the country of origin and a US import permit from the US Fish and Wildlife Service are required, regardless of the preservation method. Importers should verify species identity and CITES listing status before shipment. Consult a licensed customs broker or USFWS import specialist for compliance guidance.
Salted cod roe falls within this preserved fish livers and roes heading because cod (Gadus spp.) is not a CITES-listed species and the product is not classified as caviar or caviar substitutes, which have their own headings. Caviar and caviar substitutes are typically classified under prepared or preserved fish headings based on their processing and presentation. The species and degree of further preparation are the key classification determinants.
| Country | Imports | Exports | Balance |
|---|---|---|---|
| DENMARK | $147K | -- | -$147K |
| KOREA, SOUTH | $86K | -- | -$86K |
| ITALY | -- | $38K | +$38K |
| FRANCE | $35K | -- | -$35K |
| PERU | $18K | -- | -$18K |
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Monthly import values over time