Herrings (Clupea harengus, Clupea pallasii)
Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process. > Fish fins, heads, tails, maws and other edible fish offal: > Fish of the families Bregmacerotidae, Euclichthyidae, Gadidae, Macrouridae, Melanonidae, Merlucciidae, Moridae and Muraenolepididae, other than Alaska Pollock (Theragra chalcogramma) > Herrings (Clupea harengus, Clupea pallasii) > Herrings (Clupea harengus, Clupea pallasii)
Duty Rate (from China)
Products classified under Tariff item 0305.42.00.00
Beheaded Cold-Smoked Pacific Herring
Beheaded Pacific herring (Clupea pallasii) cold-smoked for subtle flavor preservation, not further processed. The product is only beheaded and smoked, fitting the smoked herring classification.
0305.42.00Beheaded Smoked Atlantic Herring
Beheaded smoked herring from Clupea harengus, lightly smoked for preservation and ready for market without gutting or filleting. The product is minimally processed, fitting the smoked herring classification.
0305.42.00Bloaters Smoked Herring
Whole ungutted Clupea harengus herrings that are dry-salted and cold-smoked, known as bloaters. The smoking process preserves the fish and imparts a distinct flavor, and the product is not cooked during smoking.
0305.42.00Bulk Smoked Boneless Herring for Processing
Bulk-packed boneless smoked Pacific herring intended for further food processing, bones removed for efficiency. The product is smoked and boneless, fitting the smoked herring classification.
0305.42.00Cold-Smoked Boneless Kippered Herring
Kippered herring refers to split, salted, and cold-smoked Clupea harengus fillets with bones meticulously removed for premium quality. The product is smoked, salted, and boneless, fitting the smoked herring classification.
0305.42.00Cold Smoked Pacific Herring (Clupea pallasii)
Pacific herring (Clupea pallasii) lightly smoked at low temperatures to retain moisture and omega-3 oils. The cold-smoking process imparts flavor without cooking the fish, keeping it in the smoked fish category.
0305.42.00Kippered Herring Whole
Whole Clupea harengus herrings split open, salted, and hot-smoked until partially cooked. The hot-smoking process cooks the fish during smoking, which is allowed under this tariff item.
0305.42.00Smoked Atlantic Herring Fillets
Thin fillets of Clupea harengus, cold-smoked to preserve flavor and texture without cooking. The fillets are smoked but not further processed, fitting the smoked herring classification.
0305.42.00Smoked Herring in Brine Pouches
Clupea harengus fillets smoked then lightly brined in vacuum pouches for preservation. The product remains smoked fish, and the brining does not change its classification.
0305.42.00Smoked Herring Loins
Boneless loins cut from Clupea pallasii, hot-smoked for shelf stability. The loins are smoked and not further processed, fitting the smoked herring classification.
0305.42.00Traditional Scandinavian Smoked Herring
Clupea harengus lightly smoked over hardwood per Nordic methods, often lightly salted. The product is smoked to preserve and flavor the fish, and it is not cooked during the process.
0305.42.00Vacuum-Packed Smoked Herring Fillets
Skin-on Clupea harengus fillets cold-smoked and vacuum-sealed for retail. The vacuum packaging does not alter the classification, as the product remains smoked fish.
0305.42.00Whole Hot-Smoked Herring Fillets
Whole hot-smoked Clupea herring, preserved through hot-smoking without further breakdown. The product is smoked and may be cooked during the process, fitting the smoked herring classification.
0305.42.00Whole Smoked Kippers Herring
Whole kippers-style smoked herring (Clupea harengus), a traditional preparation split but beheaded only, not filleted. The product is smoked and minimally processed, fitting the smoked herring classification.
0305.42.00Whole Smoked Pacific Herring
Whole smoked herring from the species Clupea pallasii, caught in the Pacific Ocean, smoked to preserve flavor without further processing beyond beheading. The product is minimally processed and fits the smoked herring classification.