0305.69.10.41 - Hake

This classification specifically covers hake (Urophycis spp.) that has been dried, salted, or preserved in brine, and is not smoked. These preparations are intended for human consumption and fall under the broader category of fish, dried, salted or in brine; smoked fish. The key defining characteristic here is the species of fish and its preparation method, excluding those that have undergone a smoking process.

Distinguishing this category from its siblings, 0305.69.10.41 exclusively pertains to hake. The sibling category 0305.69.10.42 covers pollock, while 0305.69.10.49 encompasses haddock and cusk. Therefore, precise identification of the fish species is paramount for correct classification within this group. All these categories share the common preparation methods of drying, salting, or being in brine, and exclude smoked fish.

As this is a leaf node, there are no further subcategories beneath this classification. Classification is determined directly by the species of fish (hake) and its non-smoked preparation (dried, salted, or in brine). This signifies that all shipments of hake prepared in these specific ways will fall under this code, without further subdivision based on preparation details or other characteristics.