0305.41.00.00 - Pacific salmon (Oncorhynchus nerka, Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou and Oncorhynchus rhodurus),Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho) 🖩

This HTS classification covers specific types of smoked fish, meticulously prepared and preserved through smoking. The primary focus here is on Pacific salmon, including species such as Sockeye (Oncorhynchus nerka), Pink (Oncorhynchus gorbuscha), Chum (Oncorhynchus keta), Chinook (Oncorhynchus tschawytscha), Coho (Oncorhynchus kisutch), Masu (Oncorhynchus masou), and Rainbow trout (Oncorhynchus rhodurus). Additionally, it encompasses Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho). These fish products are characterized by the smoking process, which imbues them with a distinct flavor and aids in preservation.

This particular category is distinguished from its siblings by the specific species of salmon and trout it enumerates. For instance, it is separate from 0305.42.00, which specifically classifies smoked herrings. Furthermore, while 0305.43.00.00 also covers smoked trout, this node is reserved for the aforementioned Pacific salmon, Atlantic salmon, and Danube salmon species. It also differs from the broader "Other" category under 0305.49, which would include any smoked fish not otherwise specified.

As this is a leaf node within the HTS, there are no further subcategories to introduce. Classification within this HTS code is definitive once the product is identified as smoked Pacific salmon, Atlantic salmon, or Danube salmon, as detailed by the scientific and common names provided in the description. This precise enumeration ensures accurate customs declarations and facilitates international trade of these specific smoked seafood products.