HS Code for Smoked herring

Smoked herring is classified under HS code 0305.42. This classification is specific to the genus Clupea, specifically the species Clupea harengus and Clupea pallasii. The Harmonized System distinguishes between different species of smoked fish to allow for precise trade monitoring and tariff application. Under Heading 0305, which deals with fish preserved through drying, salting, or smoking, subheading 0305.42 is reserved exclusively for these herring species. The code encompasses the fish whether it is whole, headed, or in fillets. A critical aspect of this classification is that the fish may be cooked before or during the smoking process without losing its classification under Chapter 3. However, if the herring is preserved in airtight containers (such as canned kippers in oil) or undergoes further preparation such as being breaded or seasoned with complex sauces, it may move to Chapter 16. For standard smoked herring, including traditional kippers that have only been smoked and salted, 0305.42 remains the primary code for international trade.

Products Included

• Smoked Atlantic herring (Clupea harengus)
• Smoked Pacific herring (Clupea pallasii)
• Smoked herring fillets
• Kippers (smoked and salted only)
• Whole smoked herring
• Headed and gutted smoked herring

Common Misclassification

The most common misclassification occurs with HS code 1604.12, which covers herring that is prepared or preserved. If the herring is canned, marinated in vinegar, or packed in oil, it must be classified under 1604.12 rather than 0305.42. Another point of confusion is 0305.49, which is for other smoked fish; however, because herring has its own specific subheading (0305.42), the residual code 0305.49 should not be used.

FAQ

What is the HS code for smoked herring?

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

Are smoked herring fillets included in this code?

Yes, HS code 0305.42 specifically includes smoked herring fillets.