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SITCSection 0
U.S. imports of prepared or preserved mackerel (whole or in pieces, not minced) (SITC 03714) totaled $5.0M in April 2026, traded with 29 countries.
Importers of Prepared or Preserved Mackerel (Whole or in Pieces, Not Minced) paid $644K in duties in April 2026 — an effective duty rate of 13% on $4.9M in dutiable value, based on actual customs collections rather than the published tariff schedule.
Last updated: April 2026 dataMackerel prepared or preserved in oil, brine, or sauce occupies a distinct niche in the shelf-stable seafood trade, valued for its high omega-3 content and relatively low cost compared to tuna. Atlantic mackerel (Scomber scombrus) and Pacific/chub mackerel (Scomber japonicus) are the principal commercial species, and species identification on entry documents is important for accurate classification. FDA seafood HACCP requirements and prior notice obligations govern all imported preserved fish products. Histamine control is a particular food-safety concern for mackerel given its classification as a scombroid fish, and FDA may intensify sampling for shipments with temperature-control gaps.
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Mackerel is a scombroid fish with naturally high levels of free histidine, which bacteria convert to histamine if the fish is not kept adequately chilled after catch. FDA sets action levels for histamine in fish, and shipments found out of compliance can be detained or refused. Importers should request time-temperature records and HACCP documentation from suppliers.
Both Atlantic and Pacific mackerel fall within SITC 03714, but at the HTS level the two species may map to different 10-digit tariff lines with different duty rates. Confirming the species on commercial invoices and packing lists helps ensure the correct HTS subheading is declared at entry.
Monthly import values over time
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