Fresh Salmon Fillets
Salmon, Chile export refers to filleted salmon from the Atlantic species Salmo salar that is shipped fresh or chilled. It is a processed seafood product that requires cold handling to preserve quality.
Prices, specifications and international trade for fresh salmon fillets under HS 030441.
Fresh Salmon Fillets Price
Published reference · Jul 1, 2026
Fresh salmon fillets is quoted in USD/t at NOR. Historical customs values may differ from the headline reference.
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Norway led reported fresh salmon fillets exports in 2025, at $2B.
Compare fresh salmon fillets exporting countriesFresh Salmon Fillets Specifications and Quality
Fresh salmon fillets grading factors include Flesh color and marbling, Odor, and Texture and firmness.
Grading Factors
Quality assessment for fresh salmon fillets considers Flesh color and marbling, Odor, and Texture and firmness.
- Flesh color and marbling
The natural pink-to-orange hue and fat distribution are assessed because they signal freshness, diet and eating quality, and they drive visual appeal for raw or lightly cooked preparations.
- Odor
A clean, sea-breeze scent is expected; any sour, ammoniated or off-putting smell indicates microbial activity or improper handling, making the fillet unsuitable for fresh consumption.
- Texture and firmness
The flesh should spring back when pressed and remain moist without gaping. This reflects the fillet's integrity and its performance during cooking or curing.
- Gap and pin-bone presence
The absence of pin bones and the lack of separation between muscle flakes are checked because bones and gaping reduce yield and complicate preparation for the end user.
- Skin and fat condition
The skin should be intact and bright, and the fat layer should be even and free from discoloration. This affects appearance, shelf appeal and how the fillet behaves when cooked.
Common Defects
Recorded defects for fresh salmon fillets include Discoloration or browning, Off-odors, and Soft or mushy texture.
- Discoloration or browning
Brown or dull patches on the flesh or skin indicate oxidation or temperature abuse, which shortens the usable life and reduces visual appeal.
- Off-odors
Ammonia-like or sour smells signal bacterial growth or breakdown, making the fillet unsafe or unpalatable for fresh sale.
- Soft or mushy texture
A slimy or overly soft fillet suggests enzymatic breakdown or mishandling, leading to poor texture and increased drip loss during cooking.
Fresh Salmon Fillets Facts and HS Code
Fresh salmon fillets belongs to seafood within protein and dairy. Its customs classification covers HS 030441.
Fresh Salmon Fillets HS Code
| Also known as | salmon fillet, fresh salmon cut |
|---|---|
| Product type | Intermediate |
| Form | Fresh |
| Position in the chain | Processed |
| Category | Seafood — Protein and dairy |
| HS codes | 030441 |
| HS6 description | Fish fillets; fresh or chilled, salmon, Pacific (Oncorhynchus nerka, Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou and Oncorhynchus rhodurus), Atlantic (Salmo salar), Danube (Hucho hucho) |
| Quoted in | USD/t |
| Reference location | NOR |
Production & Handling
Fresh salmon fillets storage guidance: Store fresh salmon fillets at temperatures just above freezing, ideally on ice or in a refrigerated environment, and keep them well wrapped to prevent drying and odor pickup. Use within a short period after packing to maintain quality and safety.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store fresh salmon fillets at temperatures just above freezing, ideally on ice or in a refrigerated environment, and keep them well wrapped to prevent drying and odor pickup. Use within a short period after packing to maintain quality and safety. |
| Production methods | Farmed, Wild capture |
| Processing steps |
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Packaging
Typical fresh salmon fillets packaging includes Modified atmosphere pack (MAP), Vacuum skin pack, and Ice-packed bulk box.
- Modified atmosphere pack (MAP)
A gas-flushed tray with a sealed film extends chilled shelf life and is used for retail portions or food-service packs where visual clarity is important.
- Vacuum skin pack
The fillet is tightly wrapped in a film that conforms to the shape, reducing air exposure and moisture loss; common for premium or portion-controlled cuts.
- Ice-packed bulk box
Fillets are layered with ice in insulated boxes for short-distance or food-service distribution where rapid chilling and high turnover are needed.
Uses & Risks
Fresh salmon fillets is used in Fresh or chilled salmon fillet for human consumption.
End Uses
- Fresh or chilled salmon fillet for human consumption
Sold to retailers, food‑service operators and food manufacturers for direct cooking or further value‑added processing
Uses and Related Commodities
| Downstream industries | Retail grocery and supermarket chains, Restaurant and catering services, Food manufacturers producing ready‑to‑eat or further processed seafood products |
|---|---|
| Standards |
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Sourcing risks
| Risk | Mitigation |
|---|---|
Histamine formation Food safetyHigh If the fish is not kept cold, bacteria convert histidine to histamine, which can cause scombroid poisoning even after cooking. | Maintain a continuous cold chain from catch to delivery and reject any lot with a history of temperature abuse. |
Listeria monocytogenes Food safetyHigh This pathogen can grow at refrigeration temperatures and is a particular risk in ready-to-eat or lightly cooked preparations. | Source from facilities with strict sanitation, control surface contamination, and advise cooking to a safe internal temperature for at-risk consumers. |
Temperature abuse during transport LogisticsMedium Fluctuations above the required chill range accelerate spoilage and shorten the usable life of the fillet. | Use insulated containers with sufficient ice or gel packs, monitor temperature data loggers, and minimize transit time. |
Fresh Salmon Fillets Questions
- What form does Chilean salmon export take?
- Chilean salmon is exported as fresh or chilled fillets of Pacific, Atlantic or Danube salmon species.
- Which salmon species are included in the export product?
- The export commodity covers fillets of Pacific salmon (Oncorhynchus nerka, O. gorbuscha, O. keta, O. tschawytscha, O. kisutch, O. masou, O. rhodurus), Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho).