0305.69.10.29 - Haddock and cusk

This HTS classification covers haddock and cusk that have been dried, salted, or packed in brine, and which are also either smoked or cooked during the smoking process. The products are characterized by these preservation methods and the specific species of fish. This category is intended for fish that have undergone specific treatments to extend shelf life and alter their texture and flavor profile.

This particular classification distinguishes itself from its sibling categories primarily by the species of fish it covers. While 0305.69.10.21 specifically classifies hake and 0305.69.10.22 classifies pollock, this category is exclusively for haddock and cusk. All three categories fall under the broader group of "Cusk, haddock, hake (Urophycis spp.) and pollock," but they are bifurcated at this level to differentiate between these distinct fish species that share similar processing methods.

As this classification represents a leaf node within the HTS structure, there are no further subcategories. Therefore, the classification of haddock and cusk at this level is considered definitive for products meeting the described criteria of being dried, salted, or in brine, and smoked or cooked during smoking. Classification hinges solely on the identification of the fish as either haddock or cusk, and the application of the aforementioned preservation and processing methods.