Hot-Smoked Boneless Atlantic Herring from Mexico
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.
Duty Rate — Mexico → United States
10%
Rate breakdown
9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico
Import Tips
• 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