What exactly is classified as hake in trade?

Hake refers to the whole fish of species Merluccius spp. and Urophycis spp., fresh or chilled, and excludes fillets, fish meat of subheading 0304, and edible offal.

How should fresh or chilled hake be stored to maintain quality?

Fresh or chilled hake should be kept at temperatures close to 0 °C, protected from cross‑contamination and moisture loss, and the cold chain must be maintained from harvest through transport.

Can hake be processed directly into fillets or other products?

Yes, hake can be further processed into fillets, minced fish meat or other forms, but the HS classification for hake itself excludes fillets and meat that fall under subheading 0304.

Hake

Hake is a fish harvested fresh or chilled and sold without filleting. It belongs to the Merluccius and Urophycis genera and is classified as a primary seafood product.

Prices, specifications and international trade for hake under HS 030254.

Hake Price

$4,953USD/t

Published reference · Jul 1, 2026

Hake Historical Unit Values

Hake is quoted in USD/t at DNK. Historical customs values may differ from the headline reference.

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Hake Exports and Imports

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Denmark led reported hake exports in 2025, at $30M.

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Hake Facts and HS Code

Hake belongs to seafood within protein and dairy. Its customs classification covers HS 030254.

Hake HS Code

Scientific name	Merluccius spp., Urophycis spp.
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Seafood — Protein and dairy
HS codes	030254
Quoted in	USD/t
Reference location	DNK

Production & Handling

Processing steps for hake include Catching, Evisceration and washing, Icing/chilling.

Production and Storage

Perishability	High
Temperature regime	Chilled
Processing steps	Catching Evisceration and washing Icing/chilling Bulk packaging for transport

Uses & Risks

Hake is used in Direct retail sale, Food‑service supply, and Further industrial processing.

End Uses

Direct retail sale
Sold as fresh or chilled whole hake for household cooking
Food‑service supply
Provided to restaurants and catering operations for preparation of fresh dishes
Further industrial processing
Sent to plants that produce value‑added fish products such as fish sticks or ready‑to‑cook portions

Sourcing risks

Risk	Category	Severity	Mitigation
Seasonal supply variability ClimateMedium Consumption of fresh or chilled hake fluctuates throughout the year, indicating seasonal changes in availability that can disrupt supply continuity.	Climate	Medium	Maintain diversified sourcing regions and build inventory buffers to smooth out seasonal gaps.

Hake Questions

What exactly is classified as hake in trade?: Hake refers to the whole fish of species Merluccius spp. and Urophycis spp., fresh or chilled, and excludes fillets, fish meat of subheading 0304, and edible offal.
How should fresh or chilled hake be stored to maintain quality?: Fresh or chilled hake should be kept at temperatures close to 0 °C, protected from cross‑contamination and moisture loss, and the cold chain must be maintained from harvest through transport.
Can hake be processed directly into fillets or other products?: Yes, hake can be further processed into fillets, minced fish meat or other forms, but the HS classification for hake itself excludes fillets and meat that fall under subheading 0304.