HS Code for Salted dried fish

Salted dried fish is classified under HS code 0305.59, which serves as a residual category for dried fish within the Harmonized System. Heading 0305 covers fish that is dried, salted, or in brine, as well as smoked fish. The subheading 0305.5 covers dried fish that has not been smoked. While specific subheadings like 0305.51 exist for cod and 0305.54 for herrings, 0305.59 is used for "other" species not elsewhere specified (n.e.c.). The inclusion of salt during the drying process does not change this classification, as the code explicitly covers fish that is "dried, whether or not salted." This classification is critical for trade statistics as it distinguishes simple preserved fish from more complex preparations found in Chapter 16. To fall under this code, the fish must be dried to a point where it is shelf-stable, distinguishing it from "salted fish" that is still moist, which would fall under 0305.6.

Products Included

• Dried salted mackerel (not elsewhere specified)
• Dried salted croaker or yellow croaker
• Dried salted ribbonfish or hairtail
• Dried salted shark fins (if not in other specific codes)
• Dried salted fish heads and tails (if not offal)

Common Misclassification

A frequent misclassification occurs with HS code 0305.69, which is for fish that is salted or in brine but NOT dried. If the fish has been dried to reduce its weight and increase shelf life, 0305.59 is the correct choice. Additionally, importers often confuse this with 1604.19, which covers prepared or preserved fish. If the fish is merely dried and salted without being cooked, canned, or marinated in oil/sauce, it must remain in Chapter 3 under 0305.59.

FAQ

What is the HS code for salted dried fish?

The HS code for salted dried fish (not specifically named elsewhere) is 0305.59.

Is dried salted cod included in 0305.59?

No, dried salted cod is specifically classified under HS code 0305.51. Code 0305.59 is only for species not listed in the 0305.51-0305.54 range.