Fresh Pacific Salmon
Fresh Pacific salmon is a whole fish harvested from the Pacific Ocean and sold fresh or chilled. It is classified as a primary seafood product with high perishability.
Prices, specifications and international trade for fresh pacific salmon under HS 030213.
Fresh Pacific Salmon Price
Published reference · Jul 1, 2026
Fresh Pacific salmon is quoted in USD/t at NZL. Historical customs values may differ from the headline reference.
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New Zealand led reported fresh pacific salmon exports in 2025, at $90.4M.
Compare fresh pacific salmon exporting countriesFresh Pacific Salmon Specifications and Quality
Fresh Pacific salmon grading factors include Appearance, Flesh firmness, and Flesh color.
Grading Factors
Quality assessment for fresh pacific salmon considers Appearance, Flesh firmness, and Flesh color.
- Appearance
Assessing the overall appearance, including skin sheen, eye clarity, and gill color, indicates freshness and handling quality.
- Flesh firmness
Firmness of the flesh is a key indicator of quality; firmer fish are fresher and more desirable for high-end culinary use.
- Flesh color
Color and marbling of the flesh, particularly for species like sockeye, affect market value and consumer preference.
- Size and weight
Size and weight uniformity matter for portion control and pricing, with buyers often specifying a range.
- Odor
The absence of off-odors and the presence of a clean, sea-fresh scent are critical for acceptance.
Common Defects
Recorded defects for fresh pacific salmon include Soft flesh, Discoloration, and Off-odors.
- Soft flesh
Soft or mushy flesh indicates advanced autolysis or mishandling, reducing the fish's value for premium applications.
- Discoloration
Discoloration, such as dull or brownish gills and flesh, suggests age or temperature abuse, affecting appearance and perceived freshness.
- Off-odors
Off-odors, including sour or ammonia-like smells, signal spoilage and make the fish unsuitable for consumption.
- Bruising or gaping
Bruising or gaping in the flesh can result from rough handling during harvest or transport, lowering yield and visual appeal.
Fresh Pacific Salmon Facts and HS Code
Fresh Pacific salmon belongs to seafood within protein and dairy. Its customs classification covers HS 030213.
Fresh Pacific Salmon HS Code
| Also known as | fresh salmon, chilled salmon |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030213 |
| HS6 description | Fish; fresh or chilled, Pacific salmon (Oncorhynchus nerka, Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou, Oncorhynchus rhodurus), not fillets, meat of 0304, and edible fish offal of 0302.9 |
| Quoted in | USD/t |
| Reference location | NZL |
Production & Handling
Fresh Pacific salmon storage guidance: Fresh Pacific salmon must be kept at temperatures just above freezing, typically in melting ice or a chilled environment, to slow bacterial growth and enzymatic degradation. The cold chain must be unbroken from harvest to delivery to preserve texture, color, and safety.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Fresh Pacific salmon must be kept at temperatures just above freezing, typically in melting ice or a chilled environment, to slow bacterial growth and enzymatic degradation. The cold chain must be unbroken from harvest to delivery to preserve texture, color, and safety. |
| Production methods | Wild capture, Aquaculture |
| Processing steps |
|
Packaging
Typical fresh pacific salmon packaging includes Insulated box with ice and Plastic tote with ice.
- Insulated box with ice
Insulated Styrofoam or similar boxes with ice or gel packs are standard for maintaining temperature during short-distance transport and retail display.
- Plastic tote with ice
For larger shipments, reusable plastic totes lined with ice are used to keep the fish chilled and protect them from crushing.
Uses & Risks
Fresh Pacific salmon is used in Retail sale, Restaurant and catering, and Further processing.
End Uses
- Retail sale
Sold as whole fish or fillets in supermarkets and fish markets for home cooking.
- Restaurant and catering
Prepared and served in restaurants, sushi bars, and catering operations, where freshness is paramount.
- Further processing
Used as raw material for value-added products like marinated portions, smoked salmon, or ready-to-cook meals.
Uses and Related Commodities
| Downstream industries | Seafood retail, Food service, Seafood processing, Specialty grocery |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Temperature abuse Food safetyHigh Temperature abuse during handling or transport can allow pathogenic bacteria to multiply, posing a health risk. | Maintain a strict cold chain and monitor temperatures continuously from harvest to delivery. |
Cold chain failure LogisticsHigh Delays or equipment failures in the cold chain can lead to spoilage, making the product unsellable. | Use reliable logistics partners and have contingency plans for refrigeration failures. |
Stock depletion SustainabilityMedium Overfishing of certain wild Pacific salmon stocks can lead to supply shortages and regulatory restrictions. | Source from certified sustainable fisheries or aquaculture operations with responsible practices. |
Fresh Pacific Salmon Questions
- What exactly is classified as Fresh Pacific salmon?
- Fresh Pacific salmon refers to whole, fresh or chilled Pacific salmon species (Oncorhynchus nerka, O. gorbuscha, O. keta, O. tschawytscha, O. kisutch, O. masou, O. rhodurus) that are not filleted, excluding meat of other fish categories and edible offal.
- How should Fresh Pacific salmon be stored to maintain quality?
- It should be kept refrigerated at temperatures close to 0 °C, in a clean, moisture‑controlled environment, and the cold chain must be maintained from harvest through transport to prevent spoilage.
- What processing steps are typical for Fresh Pacific salmon before sale?
- The fish is typically gutted, cleaned, and may be iced or flash‑chilled; it is sold as whole or in cuts but never as fillets, and any offal is removed according to the classification.