0305.39 - Other:

This HTS category, 0305.39, encompasses fish fillets that have been dried, salted, or preserved in brine, but specifically excludes those that have been smoked. It falls under the broader heading for fish that have undergone these preservation methods. The key characteristic is the absence of smoking, differentiating it from categories that include smoked fish products within Chapter 3.

Within the realm of non-smoked, preserved fish fillets, this subheading serves as a catch-all for items not specifically enumerated in preceding subcategories. Unlike sibling categories 0305.31 and 0305.32, which list specific species or families of fish, 0305.39 is intended for preserved fillets of all other fish species meeting the dried, salted, or brined criteria. This ensures comprehensive coverage for a wide array of seafood products entering trade.

The subcategories under 0305.39 further refine the classification based on packaging and type. For example, 0305.39.20 and 0305.39.40 distinguish between herrings and mackerel, respectively, based on their presentation in specific weight constraints of immediate containers. The residual category, 0305.39.61, then captures all remaining non-smoked, preserved fish fillets not covered by these more specific provisions, ensuring that all qualifying goods are appropriately classified.