HS Code for Smoked herring fillets

Smoked herring fillets are classified under HS code 0305.42. This classification is part of Chapter 3 (Fish and Crustaceans) and heading 0305 (Fish, dried, salted or in brine; smoked fish). Subheading 0305.42 is species-specific, covering herrings of the varieties Clupea harengus and Clupea pallasii. The code includes fillets, which are the longitudinal slices of fish meat, provided they have been smoked. The smoking process can occur before or during cooking, and the product remains under this code. This classification is determined by the biological species of the fish and the processing method. According to the Harmonized System's General Rules of Interpretation, specific descriptions take precedence over general ones; therefore, because herring is specifically named in 0305.42, it cannot be classified under the general smoked fish code 0305.49. The product must not be further prepared (e.g., in vinegar or oil) to stay within this chapter.

Products Included

• Smoked Clupea harengus fillets
• Smoked Clupea pallasii fillets
• Kippered herring fillets (smoked)
• Cold-smoked herring fillets
• Bloaters (if filleted and smoked)

Common Misclassification

The most common misclassification for smoked herring fillets is HS code 1604.12. Code 1604.12 is for prepared or preserved herring, such as those sold in cans, jars, or vacuum packs with oil, sauces, or marinades. If the herring is simply smoked and filleted, it belongs in 0305.42. Another error is using 0305.49, the \"other\" smoked fish category. Because herring has its own dedicated subheading (0305.42), using the residual category 0305.49 is a violation of the hierarchical structure of the Harmonized System.

FAQ

What is the HS code for smoked herring fillets?

The specific HS code for smoked herring fillets (Clupea harengus and Clupea pallasii) is 0305.42.

Does this code apply to herring in tomato sauce?

No, herring in sauce is considered a preparation and is classified under HS code 1604.12.