1604.11.20.30 - Sockeye

This HTS classification pertains to sockeye salmon that has been prepared or preserved and is packed in oil within airtight containers. This category specifically targets the meticulous preservation of sockeye salmon, ensuring its quality and extended shelf life through the use of oil as a packing medium and airtight sealing. The product is typically presented in whole or piece form, not minced, making it suitable for direct consumption or further culinary preparation.

Distinguishing this category from its siblings, HTS 1604.11.20.20 covers pink (humpie) salmon prepared and preserved in a similar manner. HTS 1604.11.20.90 serves as a residual category for other types of salmon not specifically enumerated. Therefore, the key differentiator for 1604.11.20.30 lies in the specific species being identified as "Sockeye" within the broader context of salmon preserved in oil in airtight containers.

As a leaf node within the HTS structure, this classification does not have further subcategories. The specific identification of "Sockeye" at this level signifies a granular detail in the classification process, likely based on distinct market recognition, specific quality attributes, or differing customs treatment for this particular type of salmon compared to other salmon varieties. The focus remains on the precise species and its packaging method.