HS Code Subheading

Fish; salted or in brine, not dried or smoked, other than edible fish offal, herrings (Clupea harengas, Clupea pallasii)

0305.61 Subheading
Section I — live animals; animal products

About HS Code 030561

This HS code specifically covers herrings (Clupea harengas, Clupea pallasii) that are salted or in brine, but not dried or smoked. This traditional method of preservation is particularly popular in Northern European countries, where salted herring is a culinary staple, often consumed pickled or fermented. The trade involves both whole fish and fillets, typically packed in barrels or other containers with brine. Importers are primarily food distributors, ethnic grocery stores, and specialty retailers in countries with a strong demand for traditional herring products. Exporters are often countries with significant herring fisheries and established processing industries. Key considerations include maintaining the correct salt concentration, ensuring product freshness, and adhering to strict food safety and hygiene standards for brined products.

Products Under This Code

Salted whole herring, brined herring fillets, pickled herring (in brine), matjes herring, Bismarck herring, rollmops (herring in brine), spiced herring

Real World Examples

King Oscar (salted herring), Roland Foods (pickled herring), various Scandinavian and Dutch brands, German fishmongers

Common Misclassification

Frequently confused with dried herring (0305.54) or smoked herring (0305.49). The key is 'salted or in brine' and explicitly 'not dried or smoked'.

Products Classified Under 0305.61

Salted herringBrined herring

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 0305.39 Fish fillets; dried, salted or in brine, but not smoked, n.e.c. in item no. 0305.3 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)

Industry

This code belongs to the Agriculture & Live Animals industry.

Trade Overview

Northern European countries like the Netherlands, Germany, and Sweden are major importers and consumers, with Norway, Iceland, and Denmark being significant exporters.

Frequently Asked Questions

What is HS code 030561?

HS code 030561 covers: Fish; salted or in brine, not dried or smoked, other than edible fish offal, herrings (Clupea harengas, Clupea pallasii). This HS code specifically covers herrings (Clupea harengas, Clupea pallasii) that are salted or in brine, but not dried or smoked. This traditional method of preservation is particularly popular in Northern European countries, where salted herring is a culinary staple, often consumed pickled or fermented. The trade involves both whole fish and fillets, typically packed in barrels or other containers with brine. Importers are primarily food distributors, ethnic grocery stores, and specialty retailers in countries with a strong demand for traditional herring products. Exporters are often countries with significant herring fisheries and established processing industries. Key considerations include maintaining the correct salt concentration, ensuring product freshness, and adhering to strict food safety and hygiene standards for brined products.

What products fall under HS code 030561?

Salted whole herring, brined herring fillets, pickled herring (in brine), matjes herring, Bismarck herring, rollmops (herring in brine), spiced herring

What are common misclassifications for HS code 030561?

Frequently confused with dried herring (0305.54) or smoked herring (0305.49). The key is 'salted or in brine' and explicitly 'not dried or smoked'.

How is HS code 030561 structured?

HS code 030561 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 (61) specify the subheading. This code is standardized globally by the World Customs Organization.