Hot-Smoked Boneless Atlantic Herring
Hot-smoked boneless portions of Atlantic herring (Clupea harengus) provide a flaky texture ideal for appetizers, with all bones removed post-smoking. Classified under HTS 0305.42.0050 for other smoked herrings that are boneless, distinct from offal. The process involves salting and smoking at higher temperatures, aligning with chapter notes for smoked fish.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not specifically herring species
Smoked fish of other species, even boneless, fall under the broader 'other smoked fish' subheading.
If in airtight containers for retail
Smoked fish fillets of heading 0305 packed in airtight containers shift to specific subheadings for retail presentation.
If dried or salted instead of smoked
Dried, salted, or brined herrings without smoking are classified under meat and edible preparations, not fish chapter specifics.
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Import Tips & Compliance
• Include commercial invoice detailing smoking method (hot/cold) and boneless status for CBP verification
• Ensure proper country-of-origin labeling and fish species certification to prevent misclassification
• Test for histamine levels in smoked products per FDA guidelines to avoid import holds
Related Products under HTS 0305.42.00.50
Smoked Boneless Pacific Herring Fillets
These are boneless fillets from Pacific herring (Clupea pallasii) that have been smoked to preserve and flavor the fish, excluding any bones for convenience. They fall under HTS 0305.42.0050 as smoked herring, other than edible offal, specifically the boneless variety. The smoking process is done before or during which the fish may be cooked, fitting the chapter's definition for smoked fish.
Cold-Smoked Boneless Kippered Herring
Kippered herring refers to split, salted, and cold-smoked Clupea harengus fillets with bones meticulously removed for premium quality. This product matches HTS 0305.42.0050 as other boneless smoked herrings, excluding offal. Cold smoking preserves moisture while imparting subtle flavor, fitting the smoked fish definition.
Smoked Boneless Herring Loins
Boneless loins from herring (Clupea pallasii or harengus) are premium cuts smoked for extended shelf life and rich taste, with all bones extracted. HTS 0305.42.0050 covers these as other boneless smoked herrings, not offal. Loins are center-cut fillets ideal for slicing.
Vacuum-Packed Smoked Boneless Herring Fillets
These vacuum-packed fillets of smoked boneless Atlantic herring maintain freshness and flavor, bones fully removed for safety. Falls precisely under HTS 0305.42.0050 for other boneless smoked herrings. Packaging is secondary to the smoked, boneless nature per HTS hierarchy.
Smoked Boneless Norwegian Herring
Traditional Norwegian-style smoked boneless Clupea harengus herring, lightly smoked and deboned for gourmet markets. HTS 0305.42.0050 applies to these other boneless smoked herrings. Renowned for mild flavor from Baltic Sea sourcing.
Bulk Smoked Boneless Herring for Processing
Bulk-packed boneless smoked Pacific herring intended for further food processing, bones removed for efficiency. Classified as HTS 0305.42.0050 other boneless smoked herrings, not for immediate retail. Suited for industrial use like salads or spreads.