0305.20.40.20 - Salmon roe

This HTS category, 0305.20.40.20, specifically classifies salmon roe. Roe, in this context, refers to the eggs of fish, which have undergone the process of being dried, smoked, salted, or preserved in brine. This encompasses preparations of salmon eggs intended for consumption or further processing, as distinct from whole salmon or other fish products.

Within the broader category of "Livers, roes and milt of fish, dried, smoked, salted or in brine," this subheading differentiates salmon roe from other types of roe, such as herring roe (0305.20.40.40). The defining characteristic for classification here is the species of fish from which the roe originates. The "Other" subheading at this level (0305.20.40.65) would capture roe from any fish species not otherwise specified.

As a leaf node, 0305.20.40.20 does not have further subdivisions. Therefore, classification within this heading relies solely on identifying the product as salmon roe that has been dried, smoked, salted, or preserved in brine. The physical form and the preservation method are key considerations for accurate classification under this specific HTS code.