0305.62.00.50 - Having a moisture content by weight over 50 percent

This HTS classification covers cod (Gadus morhua, Gadus ogac, Gadus macrocephalus) that has been salted but not dried or smoked, and is presented in brine. The defining characteristic for this specific subcategory is a moisture content exceeding 50 percent by weight. This indicates a product that is primarily preserved through salting and immersion in brine, retaining a significant amount of its natural water content.

This classification is distinguished from its siblings by its precise moisture content threshold. Specifically, it separates from items with moisture content over 45 percent but not over 50 percent (0305.62.00.60), those over 43 percent but not over 45 percent (0305.62.00.70), and those not exceeding 43 percent (0305.62.00.80). The higher moisture content signifies a less dehydrated state compared to the other cod products within this salting and brine category.

As this is a leaf node in the HTS structure, there are no further subcategories. The classification is definitive based on the type of fish (cod), its processing method (salted but not dried or smoked, in brine), and its moisture content exceeding 50 percent by weight. Examples of products falling here would include fresh-brined cod fillets or whole cod preserved in a salt brine solution with a very high water content.