Wet-Salted Cod
Wet‑salted cod is cod that has been placed in a salt solution or brine without drying or smoking. It is traded as a raw seafood product that retains its moisture through the salting process.
Prices, specifications and international trade for wet-salted cod under HS 030562.
Wet-Salted Cod Price
Published reference · Jul 1, 2026
Wet-salted cod is quoted in USD/t at NOR. Historical customs values may differ from the headline reference.
Explore wet-salted cod pricesWet-Salted Cod Exports and Imports
Norway led reported wet-salted cod exports in 2025, at $208M.
Compare wet-salted cod exporting countriesWet-Salted Cod Specifications and Quality
Wet-salted cod grading factors include Flesh texture, Salt penetration, and Colour and appearance.
Grading Factors
Quality assessment for wet-salted cod considers Flesh texture, Salt penetration, and Colour and appearance.
- Flesh texture
Assess the firmness of the flesh after salting because it affects the final cooking texture and how well the fish holds together during handling.
- Salt penetration
Uniform salt distribution matters because uneven curing can lead to inconsistent preservation and overly salty or weakly cured sections.
- Colour and appearance
The fish should retain a clean, white-to-cream colour; discoloration or bruising can indicate poor handling or spoilage.
- Bone and skin condition
Clean trimming and proper skinning affect yield and final product quality for processing.
Common Defects
Recorded defects for wet-salted cod include Excessive softness, Surface slime or off-odour, and Bruising or reddening.
- Excessive softness
Flesh that is too soft after salting suggests improper curing or starting material quality, leading to poor texture when cooked.
- Surface slime or off-odour
A slimy film or unusual odour indicates early spoilage, often due to insufficient salt or incomplete cure.
- Bruising or reddening
Bruised or blood-stained flesh detracts from appearance and may signal rough handling during capture, reducing shelf stability.
Wet-Salted Cod Facts and HS Code
Wet-salted cod belongs to seafood within protein and dairy. Its customs classification covers HS 030562.
Wet-Salted Cod HS Code
| Also known as | salted cod, salt-cured cod |
|---|---|
| Product type | Raw |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030562 |
| Quoted in | USD/t |
| Reference location | NOR |
Production & Handling
Wet-salted cod storage guidance: Wet-salted cod must be kept refrigerated to control bacterial growth during transport and storage. The salt maintains the water activity of the flesh, but cold temperatures are still needed to prevent spoilage and enzymatic breakdown.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Wet-salted cod must be kept refrigerated to control bacterial growth during transport and storage. The salt maintains the water activity of the flesh, but cold temperatures are still needed to prevent spoilage and enzymatic breakdown. |
| Production methods | Wild capture |
| Processing steps |
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Packaging
Typical wet-salted cod packaging includes Barrels or tubs with brine and Bulk sacks with dry salt.
- Barrels or tubs with brine
For wet-salted fish packed in a salt solution, barrels or tubs keep the fish submerged and protect the texture while allowing bulk transport.
- Bulk sacks with dry salt
Where the fish is lightly salted and bulk-packed, sacks are used to let the salt draw out moisture, though the product remains wet and requires careful handling.
Uses & Risks
Wet-salted cod is used in Home salt-cooking, Food service preparation, and Further processing into dried salt cod.
End Uses
- Home salt-cooking
Consumers rehydrate and desalinate the fish before cooking, using it in traditional dishes such as salt cod cakes or stews.
- Food service preparation
Restaurants use wet-salted cod as the base for specialty dishes after washing and soaking to achieve the desired salt level.
- Further processing into dried salt cod
Wet-salted fish can be subsequently air-dried to produce a longer-keeping product needed for certain markets.
- Ingredient for formulated products
After desalination, the cod can be used in fish spreads, pâtés or heat-and-eat meals prepared by industrial kitchens.
Uses and Related Commodities
| Downstream industries | Seafood processing, Food service, Retail, Fish canning and preserving |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Regulatory labeling and import restrictions PolicyHigh Different jurisdictions classify wet‑salted cod under specific HS codes (e.g., 030562) and may impose strict labeling, traceability, and maximum residue limits; non‑compliance can lead to shipment delays or rejection. | Ensure product documentation matches the HS code, verify that all labeling meets destination country requirements, and keep records of origin and processing parameters. |
Microbial spoilage (e.g., Listeria monocytogenes) Food safetyMedium Wet‑salted cod is stored in brine at refrigerated temperatures; if temperature control lapses or the salt concentration is insufficient, psychrotrophic pathogens such as Listeria can proliferate, posing a food‑borne illness risk. | Maintain consistent refrigeration (< 4 °C), monitor brine salinity, and implement regular microbiological testing of finished product. |
Wet-Salted Cod Questions
- What type of processing does wet‑salted cod undergo?
- Wet‑salted cod is fish that has been salted or placed in brine, but it is not dried or smoked.
- Which species are included under the term wet‑salted cod?
- The commodity includes cod species Gadus morhua, Gadus ogac and Gadus macrocephalus.