HS Code for Dried herring

Dried herring is classified under HS code 0305.54 according to the General Rules of Interpretation (GRI) 1 and 6. Chapter 3 of the Harmonized System encompasses fish and crustaceans, molluscs, and other aquatic invertebrates. Within this chapter, heading 0305 is specifically designated for fish that has been processed for preservation through drying, salting, or brining, as well as fish that has been smoked. Subheading 0305.54 is a specific nomenclature for dried herrings (Clupea harengus, Clupea pallasii), anchovies, sardines, and several other related species. The classification is determined by the state of the product; it must be dried and not further prepared. If the fish were to be preserved in oil or vinegar, or placed in airtight containers for retail sale, it would likely be excluded from Chapter 3 and instead classified under Chapter 16. Furthermore, the distinction between 0305.54 and other subheadings in 0305 depends entirely on the species of the fish. For instance, dried cod is classified under 0305.51. The inclusion of multiple species under 0305.54, such as mackerel and swordfish, makes it a broad but specific category for these oily fish types when dried. The product must remain in its dried state without being cooked, although fish smoked before or during the drying process remains in heading 0305 but may fall under a different subheading if the smoking is the primary preservation method.

Products Included

• Dried Atlantic herring (Clupea harengus)
• Dried Pacific herring (Clupea pallasii)
• Dried anchovies (Engraulis spp.)
• Dried sardines and sardinella
• Dried brisling or sprats
• Dried mackerel (including Indian, jack, or horse mackerel)
• Dried swordfish and marlins

Common Misclassification

Dried herring is frequently confused with HS code 0305.59, which is the residual category for other dried fish not specifically named in the preceding subheadings. It is also often misclassified under 1604.12 if the herring has been prepared or preserved in ways other than simple drying, such as being canned in oil or marinated. Another common error involves 0305.41, which is specifically for smoked Pacific salmon; if herring is smoked, it must be checked against the specific smoking subheadings within 0305 rather than the purely dried subheadings.

FAQ

What is the HS code for Dried herring?

The HS code for dried herring is 0305.54, which also covers dried anchovies, sardines, and mackerel.

Does this code include salted herring?

If the herring is only salted but not dried, it falls under 0305.61. HS code 0305.54 is specifically for the dried version of the fish.