0302.42.00.00 - Anchovies (Engraulis spp.)

This HTS classification covers fresh or chilled anchovies belonging to the genus *Engraulis*. These are small, oily fish commonly used for consumption, often processed into products like anchovy paste, canned anchovies, or used as ingredients in various culinary dishes. The classification specifically pertains to whole, unprocessed anchovies in their fresh or chilled state, excluding any fillets or other forms of fish meat that fall under heading 0304.

Within its broader category of fresh or chilled fish (0302), this subheading distinguishes anchovies from other related species. For example, it is distinct from 0302.41.00.00, which classifies herrings, and 0302.43.00.00, which groups sardines, sardinellas, and sprats. The key differentiator is the specific identification of the fish species, ensuring accurate customs declaration based on the biological classification of the imported or exported goods.

As a leaf node, this classification has no further subdivisions. Therefore, the focus for classification purposes at this level is on confirming the presence of fresh or chilled anchovies (*Engraulis* spp.) and ensuring they are not presented in a processed form that would warrant classification under a different HTS code. The classification is definitive for whole anchovies in their raw, refrigerated, or iced condition.