Traded product
Fresh HOG salmon, superior grade
HS code 0302.14
Salmon Guide →The standard export form, and the one where the size band matters more than anything written above it.
Head-on gutted superior is what most of the Norwegian salmon volume leaves the country as, and it is graded in one-kilo bands because the band decides the end use. A 3–4 kg fish and a 6–7 kg fish are not the same product at a discount; they go to different customers at different prices, and a mixed lot is the most common reason an offer that looked competitive turns out not to be. Superior means no defects that downgrade — melanin spots, wounds and gaping are the three that most often move a lot to ordinary, and the tolerance has to be agreed in writing before the first shipment rather than argued after it.
Commercial specification
- Product form
- Head-on gutted (HOG)
- Grade
- Superior. Ordinary and production quoted separately.
- Size bands
- 1–2, 2–3, 3–4, 4–5, 5–6, 6–7, 7+ kg
- Packing
- 20 kg expanded polystyrene box with ice
- Temperature
- 0 to +2 °C, unbroken
- Shelf life
- Typically 14–16 days from harvest
- Minimum volume
- One pallet, approx. 500 kg by air
- Carton marking
- Size band, harvest date, establishment number, lot
Typical commercial specification. Where the industry genuinely varies, the field says so — and the binding specification is the one written into your contract, not this page.
What goes wrong on this product
A size band is a guarantee, not a target. If the offer says 5–6 kg and the lot averages 5–6 kg with fish at either end outside it, that is a claim on arrival — and it is avoided by stating in the contract whether the band applies to every fish or to the lot average.
Landed cost
What it actually costs on your floor — an estimate
We do not publish a fish price, because a number with no volume, Incoterm or validity is not information. What we publish is the arithmetic. Enter the rates you have been quoted — nothing is pre-filled — and the calculator converts the offer to a single comparable basis: net of glaze or ice, one Incoterm, one currency, every line named. The result is an estimate.