0305.69 - Other:

This HTS category, 0305.69, encompasses "Other" fish that have been salted or are in brine, and are not dried or smoked. It falls under the broader heading of preserved fish, specifically those prepared through salting or brining as the primary preservation method, excluding those that have undergone drying or smoking processes. This distinction is crucial, as dried and smoked fish are classified under different subheadings within heading 0305.

Unlike its sibling categories, which specifically enumerate certain fish species like herrings, cod, anchovies, tilapias, catfish, carp, eels, Nile perch, snakeheads, and mackerels when preserved through salting or brining, this "Other" category acts as a residual classification. It is intended for salted or brined fish that do not fit into any of the more specifically defined sibling subheadings.

Within this category, further subdivisions exist to provide more granular classification. Subheading 0305.69.10 addresses specific types of whitefish such as cusk, haddock, hake, and pollock. Another subheading, 0305.69.40.00, is dedicated to salted or brined salmon. The "Other:" designation at the end of the subcategory list indicates that any salted or brined fish not otherwise specified in the preceding subheadings would fall under this final residual classification.