0305.69.40.00 - Salmon 🖩

This HTS classification, 0305.69.40.00, specifically covers salmon that has been dried, salted, or preserved in brine, as well as smoked salmon, regardless of whether it was cooked before or during the smoking process. This designation is part of the broader Chapter 3, which deals with fish and crustaceans, mollusks, and other aquatic invertebrates. The inclusion of "salmon" at this level indicates a specific focus on this particular species within the larger category of prepared or preserved fish.

Distinguishing this category from its siblings is crucial for accurate classification. For instance, sibling category 0305.69.10 pertains to specific fish like cusk, haddock, hake, and pollock, which are also prepared under similar methods. The category for mackerel, also a sibling, further delineates other species of prepared fish. Therefore, 0305.69.40.00 is distinct because it isolates salmon from these other types of fish, requiring importers and exporters to identify the specific species being traded.

As this is a leaf node, there are no further subcategories within 0305.69.40.00. Classification is finalized at this point for salmon that fits the criteria of being dried, salted, in brine, or smoked. Practical application involves verifying that the product is indeed salmon and has undergone one of the specified preservation or preparation methods, aligning with the requirements of the parent categories that define salted, dried, and smoked fish.