1604.11 - Salmon:

HTS code 1604.11 specifically classifies salmon that has been prepared or preserved, presented whole or in pieces, but not minced. This category falls under the broader heading of "Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs" and is further refined to focus on fish that are not in paste or puree form.

This classification distinguishes salmon from other categories at the same level, such as herrings (1604.12), sardines (1604.13), tunas (1604.14), and mackerel (1604.15.00.00). While all these are preserved fish, 1604.11 is exclusively for salmon, irrespective of its specific species within the *Salmo* or *Oncorhynchus* genera, as long as it meets the criteria of being whole or in pieces and prepared or preserved.

Within HTS 1604.11, further distinctions are made through subcategories based on packaging and preparation. The principal subcategories are 1604.11.20 for salmon prepared or preserved in oil and packed in airtight containers, and 1604.11.40 for all other preparations of salmon that do not meet the specific criteria for 1604.11.20. These subdivisions allow for more precise tariff application based on the final presentation and preservation method of the salmon.