What is Smoked Pacific salmon and how is it processed?

Smoked Pacific salmon is salmon from the Pacific species (Oncorhynchus nerka, gorbuscha, keta, tschawytscha, kisutch, masou, rhodurus) that has been smoked, whether or not it was cooked before or during smoking, and includes fillets but excludes edible fish offal.

How should Smoked Pacific salmon be stored to maintain quality?

It should be kept refrigerated at temperatures below 4 °C and protected from moisture and strong odors; a continuous cold chain is recommended during transport and storage.

What are common culinary uses for Smoked Pacific salmon?

It is commonly served sliced as a cold appetizer, added to salads, used in sushi or as a flavorful ingredient in pasta, spreads, and pâtés.

Smoked Pacific Salmon

Smoked Pacific salmon is salmon from the Pacific region that has been smoked, whether or not cooked during smoking. It is sold as a processed seafood product.

Prices, specifications and international trade for smoked pacific salmon under HS 030541.

Smoked Pacific Salmon Price

$18,703USD/t

Published reference · Jul 1, 2026

Smoked Pacific Salmon Historical Unit Values

Smoked Pacific salmon is quoted in USD/t at POL. Historical customs values may differ from the headline reference.

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Smoked Pacific Salmon Exports and Imports

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Poland led reported smoked pacific salmon exports in 2025, at $1.1B.

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Smoked Pacific Salmon Facts and HS Code

Smoked Pacific salmon belongs to seafood within protein and dairy. Its customs classification covers HS 030541.

Smoked Pacific Salmon HS Code

Product type	Finished
Position in the chain	Processed
Category	Seafood — Protein and dairy
HS codes	030541
Quoted in	USD/t
Reference location	POL

Production & Handling

Processing steps for smoked pacific salmon include Smoking.

Production and Storage

Perishability	High
Temperature regime	Chilled
Processing steps	Smoking

Uses & Risks

Smoked Pacific salmon uses, related products and documented risks.

Smoked Pacific Salmon Questions

What is Smoked Pacific salmon and how is it processed?: Smoked Pacific salmon is salmon from the Pacific species (Oncorhynchus nerka, gorbuscha, keta, tschawytscha, kisutch, masou, rhodurus) that has been smoked, whether or not it was cooked before or during smoking, and includes fillets but excludes edible fish offal.
How should Smoked Pacific salmon be stored to maintain quality?: It should be kept refrigerated at temperatures below 4 °C and protected from moisture and strong odors; a continuous cold chain is recommended during transport and storage.
What are common culinary uses for Smoked Pacific salmon?: It is commonly served sliced as a cold appetizer, added to salads, used in sushi or as a flavorful ingredient in pasta, spreads, and pâtés.