Smoked Herring in Brine Pouches
Clupea harengus fillets smoked then lightly brined in vacuum pouches for preservation. Remains under HTS 0305.42.00 as smoked fish, not reclassified as preserved.
Import Duty Rates by Country of Origin
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If salted or in brine without smoking
Herrings merely in brine go to 0305.20, excluding smoked under chapter notes.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Document brine as incidental to smoking process, not primary preservation
• Use FDA Fish and Fishery Products Hazards Guide for import safety
• Check for additional duties if from countries with trade restrictions
Related Products under HTS 0305.42.00
Smoked Atlantic Herring Fillets
Thin fillets of Clupea harengus, cold-smoked to preserve flavor and texture without cooking. Classified under HTS 0305.42.00 as smoked herrings, specifically Atlantic herring, excluding offal.
Kippered Herring Whole
Whole Clupea harengus herrings split open, salted, and hot-smoked until partially cooked. Fits HTS 0305.42.00 as smoked herrings, whether or not cooked during smoking.
Cold Smoked Pacific Herring (Clupea pallasii)
Pacific herring (Clupea pallasii) lightly smoked at low temperatures to retain moisture and omega-3 oils. Directly classified in HTS 0305.42.00 for smoked herrings of this species.
Bloaters Smoked Herring
Whole ungutted Clupea harengus herrings dry-salted and cold-smoked, known as bloaters. Classed in HTS 0305.42.00 for smoked herrings including whole forms.
Smoked Herring Loins
Boneless loins cut from Clupea pallasii, hot-smoked for shelf stability. HTS 0305.42.00 covers smoked fillets and cuts of these herring species.
Traditional Scandinavian Smoked Herring
Clupea harengus lightly smoked over hardwood per Nordic methods, often lightly salted. Precisely matches HTS 0305.42.00 for smoked herrings.