HS Code Subheading

Fish fillets; dried, salted or in brine, but not smoked, n.e.c. in item no. 0305.3

0305.39 Subheading
Section I — live animals; animal products

About HS Code 030539

This is a residual HS code for dried, salted, or brined fish fillets (not smoked) that are not specifically classified in 030531 or 030532. It encompasses a broad array of species, often reflecting regional availability and traditional preservation techniques applied to local catches. Importers and exporters in this category deal with a diverse range of fish, catering to niche markets, ethnic food stores, or industrial uses where specific preserved fillets are required. The trade is highly fragmented, with many smaller players and regional supply chains. Understanding the specific species and their preservation methods is crucial for accurate classification and market entry, as quality and taste profiles vary widely.

Products Under This Code

Dried mackerel fillets, salted sardine fillets, brined anchovy fillets, dried tuna fillets, salted herring fillets, dried snapper fillets, cured mullet fillets.

Real World Examples

Dried salted mackerel in Asian markets, brined anchovy fillets for culinary use, traditional dried herring in Northern Europe, cured barracuda fillets.

Common Misclassification

This code serves as a catch-all for dried, salted, or brined fillets not covered by specific species groups, but care must be taken to ensure the product is not smoked (03054X) or fresh/chilled (03047X).

Products Classified Under 0305.39

Dried fish filletsSalted fish fillets

Related Codes

0305.20 Fish; livers, roes and milt of fish, dried, smoked, salted or in brine 0305.31 Fish fillets; dried, salted or in brine, but not smoked, tilapias, catfish, carp, eels, Nile perch, and snakeheads 0305.32 Fish fillets; dried, salted or in brine, but not smoked, of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae 0305.41 Fish; smoked, whether or not cooked before or during smoking, salmon, Pacific (Oncorhynchus nerka, gorbuscha, keta, tschawytscha, kisutch, masou, rhodurus), Atlantic (Salmo salar) and Danube (Hucho hucho), includes fillets, but excludes edible fish offal 0305.42 Fish; smoked, whether or not cooked before or during smoking, herrings (Clupea harengus, Clupea pallasii), includes fillets, but excludes edible fish offal 0305.43 Fish; smoked, whether or not cooked before or during smoking, trout (Salmo trutta, Oncorhynchus mykiss/clarki/aguabonita/gilae/apache/chrysogaster), includes fillets, but excludes edible fish offal 0305.44 Fish; smoked, whether or not cooked before or during smoking, tilapias, catfish, carp, eels, Nile perch, and snakeheads, includes fillets, but excludes edible fish offal 0305.49 Fish; smoked, whether or not cooked before or during smoking, n.e.c. in item no. 0305.4, includes fillets, but excludes edible fish offal 0305.51 Fish; dried, whether or not salted but not smoked, other than edible fish offal, cod (Gadus morhua, Gadus ogac, Gadus macrocephalus) 0305.52 Fish; dried, whether or not salted but not smoked, tilapias, catfish, carp, eels, Nile perch, and snakeheads

Industry

This code belongs to the Agriculture & Live Animals industry.

Trade Overview

Various Asian and African countries are significant consumers and traders, with diverse global sources.

Frequently Asked Questions

What is HS code 030539?

HS code 030539 covers: Fish fillets; dried, salted or in brine, but not smoked, n.e.c. in item no. 0305.3. This is a residual HS code for dried, salted, or brined fish fillets (not smoked) that are not specifically classified in 030531 or 030532. It encompasses a broad array of species, often reflecting regional availability and traditional preservation techniques applied to local catches. Importers and exporters in this category deal with a diverse range of fish, catering to niche markets, ethnic food stores, or industrial uses where specific preserved fillets are required. The trade is highly fragmented, with many smaller players and regional supply chains. Understanding the specific species and their preservation methods is crucial for accurate classification and market entry, as quality and taste profiles vary widely.

What products fall under HS code 030539?

Dried mackerel fillets, salted sardine fillets, brined anchovy fillets, dried tuna fillets, salted herring fillets, dried snapper fillets, cured mullet fillets.

What are common misclassifications for HS code 030539?

This code serves as a catch-all for dried, salted, or brined fillets not covered by specific species groups, but care must be taken to ensure the product is not smoked (03054X) or fresh/chilled (03047X).

How is HS code 030539 structured?

HS code 030539 is a 6-digit subheading under the Harmonized System. The first 2 digits (03) identify the chapter, digits 3-4 (05) identify the heading, and digits 5-6 (39) specify the subheading. This code is standardized globally by the World Customs Organization.