0305.39.61.10 - Herring

This HTS classification covers herring that has been dried, salted, or preserved in brine, but specifically excludes herring that has been smoked. This includes preparations where herring has undergone these preservation methods and is presented in a form suitable for consumption, such as fillets or pieces. The key characteristic is the absence of any smoking process.

Distinguishing this category from its sibling at the 0305.39.61 level, the "Other" designation at this specific eight-digit level implies a catch-all for herring fillets that fit the broader dried, salted, or in brine criteria but do not fall into any more specific subdivisions, if such subdivisions were to exist. In this context, as a leaf node, it represents the final categorization for such dried, salted, or brined herring that is not smoked.

As this is a leaf node, there are no further subcategories. Classification under 0305.39.61.10 is final for dried, salted, or brined herring that is not smoked, and does not fit into any more granular breakdowns. Practical classification relies on confirming the preservation method (drying, salting, or brining) and verifying the absence of smoking in the presented herring product.