1604.12.60.30 - Other

This classification, HTS 1604.12.60.30, encompasses herrings that are prepared or preserved and presented in a pickled form, but do not fall under the more specific "fillets" category. Pickling generally involves preserving fish in a brine, vinegar solution, or other acidic medium, often with spices and seasonings. The key defining characteristic for inclusion here is the pickling process and the form in which the herring is presented.

Distinguishing this category from its sibling, 1604.12.60.10, is crucial. The sibling category specifically covers herring in the form of fillets, meaning the fish has been cut away from the bone. Therefore, HTS 1604.12.60.30 would include whole pickled herrings or pieces of pickled herring that are not solely presented as boneless fillets.

As this is a leaf node, there are no further subcategories. The classification is complete at this level, capturing all other pickled herring preparations not specifically categorized as fillets. Examples might include whole pickled herrings in brine, herring pieces in a vinegar marinade, or even herrings preserved in a pickled sauce, provided they meet the general criteria for pickled fish and are not presented as fillets.