A commercial invoice with the scientific species name (e.g., Merluccius hubbsi for Argentine hake), country of origin, fishing vessel or aquaculture source, and a HACCP compliance statement from the foreign processor are standard requirements. If the species falls under NOAA's Seafood Import Monitoring Program, harvest and chain-of-custody records must also be filed electronically at entry.

Frozen whole or dressed hake — where the flesh remains on the bone — falls under this heading, while hake that has been filleted is classified under the frozen fish fillets heading. The processing state at the time of export determines the correct classification, and misclassification between the two forms can result in duty discrepancies and potential customs penalties.