0302.41.00.00 - Herrings (Clupea harengus, Clupea pallasii)

This HTS classification covers fresh or chilled herrings, specifically the species *Clupea harengus* and *Clupea pallasii*. These fish are whole or in pieces, with heads, tails, and fins intact, and have not undergone any preservation processes beyond chilling. The category is limited to the natural form of these fish, excluding any processed forms such as fillets, steaks, or other fish meat that would fall under heading 0304.

The distinction from sibling categories is crucial for accurate classification. While this subheading focuses exclusively on herrings, its siblings cover other fish types within the broader category of fresh or chilled fish. For instance, 0302.42.00.00 is for anchovies, and 0302.43.00.00 encompasses sardines and sprats. Therefore, precise identification of the fish species is paramount to ensure it is correctly classified under herrings rather than a different type of small pelagic fish.

As this is a leaf node in the HTS structure, there are no further subcategories. Classification at this level is determined by the species of fish. Customs professionals must confirm that the product is indeed fresh or chilled herring (*Clupea harengus* or *Clupea pallasii*) to apply this specific tariff code. Any deviation in species or processing beyond chilling will necessitate reclassification into a different HTS code.