0305.69.10 - Cusk, haddock, hake (Urophycis spp.) and pollock

This HTS classification covers specific types of fish that have been salted but not dried or smoked, and also fish preserved in brine, excluding edible fish offal. The primary species included are cusk, haddock, hake (Urophycis spp.), and pollock. These fish are typically preserved to extend their shelf life through the application of salt or immersion in a saline solution.

It is important to distinguish this category from its siblings. For instance, mackerel and salmon, while also falling under the broader category of fish preserved by salting or brining, are classified under separate subheadings due to their distinct species or commercial importance, as indicated by their dedicated codes. This subheading specifically addresses other saline-preserved fish that do not fit into those more specific sibling classifications.

Within this category, further distinctions are made to account for the state of processing. Subcategories differentiate between fish that are whole or have undergone basic processing such as the removal of heads, fins, viscera, scales, or vertebral columns, but have not been subjected to further significant alterations. The alternative subcategory encompasses any other preparations or forms of salted or brined cusk, haddock, hake, or pollock not covered by the first.