0305.69.10.22 - Pollock 🖩

This HTS classification specifically covers **Pollock** that has been either dried, salted, or packed in brine, or smoked. The product may have undergone preliminary processing such as the removal of heads, fins, viscera, scales, or vertebral columns. However, to fall under this specific heading, the pollock must not have undergone any further processing beyond these preparations or the drying, salting, brining, or smoking treatments. This category is part of the broader group of fish that are preserved through these methods, excluding fresh or chilled fish.

This category is distinguished from its siblings by its focus on pollock as the sole species. While 0305.69.10.21 covers Hake, and 0305.69.10.29 includes Haddock and Cusk, this particular subcategory exclusively applies to pollock. The shared parent categories indicate that all these fish are dried, salted, brined, or smoked, and may be similarly processed by removal of certain body parts, but the specific species designation is critical for accurate classification here.

As this is a leaf node within the HTS structure, there are no further subdivisions under this HTS code. Therefore, the classification terminates with the specific identification of pollock that meets the described processing criteria. Importers and exporters should ensure that the product is indeed pollock and has undergone only the permitted preparation methods to correctly utilize this HTS code.