What type of fish does the commodity 'Trout' refer to?

It refers to fresh or chilled whole trout, including species such as Salmo trutta and various Oncorhynchus species, and excludes fillets or other processed fish meat.

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

Trout should be kept at refrigerated temperatures (0‑4 °C) and protected from cross‑contamination; the cold chain must be maintained from harvest through transport.

Can trout be further processed into fillets or other fish meat products?

The classification excludes fillets and other fish meat of heading 03.04, indicating that trout is typically sold whole and any filleting is a separate processing step.

Trout

Trout is a freshwater fish classified under seafood protein. It is marketed fresh or chilled for direct consumption.

Prices, specifications and international trade for trout under HS 030211.

Trout Price

$7,672USD/t

Published reference · Jul 1, 2026

Trout Historical Unit Values

Trout is quoted in USD/t at NOR. Historical customs values may differ from the headline reference.

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Trout Exports and Imports

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Norway led reported trout exports in 2025, at $519M.

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Trout Facts and HS Code

Trout belongs to seafood within protein and dairy. Its customs classification covers HS 030211.

Trout HS Code

Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Seafood — Protein and dairy
HS codes	030211
Quoted in	USD/t
Reference location	NOR

Production & Handling

Processing steps for trout include Harvest, Evisceration, Chilling.

Production and Storage

Perishability	High
Temperature regime	Chilled
Processing steps	Harvest Evisceration Chilling

Uses & Risks

Trout is used in Fresh/chilled whole trout.

End Uses

Fresh/chilled whole trout
Sold for direct human consumption as whole fish

Uses and Related Commodities

Downstream industries	Food service industry

Trout Questions

What type of fish does the commodity 'Trout' refer to?: It refers to fresh or chilled whole trout, including species such as Salmo trutta and various Oncorhynchus species, and excludes fillets or other processed fish meat.
How should fresh or chilled trout be stored to maintain quality?: Trout should be kept at refrigerated temperatures (0‑4 °C) and protected from cross‑contamination; the cold chain must be maintained from harvest through transport.
Can trout be further processed into fillets or other fish meat products?: The classification excludes fillets and other fish meat of heading 03.04, indicating that trout is typically sold whole and any filleting is a separate processing step.