0305.42.00 - Herrings (Clupea harengus, Clupea pallasii)

This HTS classification covers smoked herrings, specifically those identified by the scientific names *Clupea harengus* and *Clupea pallasii*. These fish, having undergone a smoking process, are distinct from other fish classified under heading 0305. While the parent category addresses dried, salted, or brine-preserved fish, this subcategory is exclusively for those that have been smoked, whether or not they were cooked prior to or during the smoking.

This category differentiates itself from its siblings by its specific focus on herrings. For instance, it excludes the Pacific and Atlantic salmon, Danube salmon, and trout covered under 0305.41.00 and 0305.43.00, respectively. Furthermore, it is distinct from the broader "Other" category for smoked fish (0305.49) which encompasses a wider variety of species not otherwise enumerated.

Within this classification, further subdivisions exist to refine the product's form. The subcategory 0305.42.00.20 specifically addresses herrings that are either whole or have been beheaded but have not undergone any other processing. This distinction allows for a more precise classification based on the level of preparation of the smoked herring.