Product classification

HS code for Brined herring: 0305.61

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

Classification of brined herring under HS 0305.61

Classification under HS code 030561 is strictly governed by the specific biological species and the method of preservation applied to the fish. According to the General Rules of Interpretation (GRI) 1 and 6, products are classified according to the terms of the headings and subheadings. Heading 0305 specifically covers fish that are dried, salted, or in brine, as well as smoked fish. Subheading 0305.61 is reserved for herrings of the species Clupea harengus and Clupea pallasii. For a product to fall under this code, it must be salted or kept in a brine solution for preservation purposes, but it must not have undergone the drying or smoking processes. Brining involves the immersion of the fish in a solution of salt and water, which is a common method for stabilizing the product for transport. This classification applies to whole fish, head-on or headed, and pieces of fish, provided they are not fillets. If the fish were to be prepared as fillets, they would be classified under heading 0304. Furthermore, if the herring were prepared in a way that makes them ready for immediate consumption—such as being pickled in vinegar, wine, or packed in oil—they would be classified under Chapter 16, specifically heading 1604. The distinction between Chapter 3 and Chapter 16 is based on whether the preparation has moved beyond simple preservation. For 0305.61, the salt or brine is the only preservative agent.

Covers
  • Whole Atlantic herring (Clupea harengus) in salt brine
  • Pacific herring (Clupea pallasii) pieces in brine (bone-in)
  • Salted herring for industrial processing
  • Headed and gutted herring in heavy salt solution
Also under 0305.61
  • King Oscar (salted herring)
  • Roland Foods (pickled herring)
  • various Scandinavian and Dutch brands
  • German fishmongers

Codes often confused with 0305.61

Common mistake. One of the most frequent errors is confusing 0305.61 with 1604.12. Code 1604.12 covers herrings that are prepared or preserved, which includes fish that have been cooked, pickled in vinegar, or packed in oil. The distinction lies in the level of preparation; 0305 is for simple preservation, while 1604 is for advanced preparation. Another common mistake is using 0304.49 or 0304.99, which are for fish fillets. If the herring has been filleted, it must be classified under 0304, even if it is in brine. Additionally, fresh herrings (0302.41) and frozen herrings (0303.51) are often confused with brined herrings if the salt content is low.

1604.12Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)03.05Fish, dried, salted or in brine; smoked fish, whether or not cooked before, or during the smoking process16.04Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs0304.49Fish fillets; fresh or chilled, other than fish of heading 0304.40304.99Fish meat, excluding fillets, whether or not minced; frozen, n.e.c. in item no. 0304.903.04Fish fillets and other fish meat (whether or not minced); fresh, chilled or frozen0302.41Fish; fresh or chilled, herrings (Clupea harengus, Clupea pallasii), excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0302.91 to 0302.990303.51Fish; frozen, herrings (Clupea harengus, Clupea pallasii), excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0303.91 to 0303.99

Top exporters and importers of HS 030561 (the code used for brined herring), 2025

In 2025, the largest exporter of HS 030561 (the code used for brined herring) in UN Comtrade data was the Netherlands, with 33% of world exports; the largest importer in UN Comtrade data was Germany, with 24% of world imports. Countries that did not report 2025 data are estimated from partner records, which can understate them.

Figures cover everything classified under HS 030561, not only brined herring.

Top exporters 2025 · share of world exports

  1. 1 Netherlands $8.4M
  2. 2 Denmark $3.6M
  3. 3 Germany $3.1M

World total: $26M Reported figures on UN Comtrade ↗

Top importers 2025 · share of world imports

  1. 1 Germany $7.1M
  2. 2 Netherlands $3.6M
  3. 3 Ukraine* ~$2.9M

World total: $30M Reported figures on UN Comtrade ↗

How these figures are built

109 countries reported 2025 trade to UN Comtrade in HS 2022, and their own totals are used. Countries marked * did not, so their figures add up what other countries recorded trading with them, and their exports are valued at buyers' CIF prices. Those estimates miss trade with other non-reporting countries, so they can be low, and a non-reporting country can rank higher than shown or be missing from the list. World totals add both and leave out trade between two non-reporting countries. Figures are in current US dollars; reported imports are mostly valued CIF and exports FOB, and exports include re-exports. The UN Comtrade links show the underlying records; they can also list a few reporters left out here (regional groups and older HS editions).

Source: UN Comtrade (United Nations Statistics Division), 2025 annual data.

Brazil NCM code for brined herring

Brazil classifies brined herring under NCM 0305.61.00: HS 0305.61 with 00 added.

Source: Siscomex NCM table, updated Oct 2026. The Portuguese text on each NCM page is the official one.

Questions about brined herring

What is the HS code for Brined herring?

The HS code for Brined herring is 030561 (Fish; salted or in brine, not dried or smoked, other than edible fish offal, herrings (Clupea harengas, Clupea pallasii)). The primary HS code for herrings in brine, provided they are not dried or smoked and are not fillets, is 0305.61. This code is used internationally for the species Clupea harengus and Clupea pallasii.

How do I classify Brined herring for customs?

Brined herring is classified under HS code 030561 — Fish; salted or in brine, not dried or smoked, other than edible fish offal, herrings (Clupea harengas, Clupea pallasii). This is a 6-digit subheading level code.

Does this code include herring fillets in brine?

No, herring fillets, even if preserved in brine, are classified under heading 0304. Specifically, fresh or chilled fillets are 0304.49, while frozen fillets are 0304.86. Heading 0305 is generally reserved for whole fish or pieces with the bone in.

Which countries are the top exporters of brined herring (HS 030561)?

In 2025, the top exporters of HS 030561 (the code used for brined herring) in UN Comtrade data were the Netherlands ($8.4M, 33% of world exports), Denmark ($3.6M) and Germany ($3.1M). World exports came to about $26M, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

Which countries are the top importers of brined herring (HS 030561)?

In 2025, the top importers of HS 030561 (the code used for brined herring) in UN Comtrade data were Germany ($7.1M, 24% of world imports), the Netherlands ($3.6M) and Ukraine (about $2.9M). World imports came to about $30M, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

Is the HS code for Brined herring the same in all countries?

The base HS code 030561 for Brined herring is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.

What is the NCM code for brined herring in Brazil?

In Brazil, brined herring (HS 030561) is classified under NCM 0305.61.00.