Salted Tilapia Whole
Freshwater tilapia salted whole for preservation, no drying or smoking applied. HTS 0305.69.60.01 applies to these other salted fish products. Common in African and Asian markets.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fresh and salted in US
Fresh tilapia is 0302; salting must be verified as foreign processing.
If headed and eviscerated
Certain processed forms have statistical breaks within 0305.69.
If vegetables-like dehydration applied
Dehydrated products may shift if resembling veg provisions, though rare.
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Import Tips & Compliance
• Obtain aquaculture certification if farm-raised to meet FDA import alerts
• Avoid vacuum packaging that could imply drying process
• Track AD/CVD duties if from specific countries like China
Related Products under HTS 0305.69.60.01
Salted Atlantic Cod Fillets
Fresh Atlantic cod fillets preserved solely in salt without drying or smoking, maintaining their natural moisture content. Classified under HTS 0305.69.60.01 as 'other' salted fish not dried or smoked, distinct from dried products in 0305.41 or smoked in 0305.51. Ideal for traditional culinary uses where brining enhances flavor.
Salted Pollock in Brine
Alaska pollock preserved in a saltwater brine solution, neither dried nor smoked, retaining full moisture. Fits HTS 0305.69.60.01 for 'other' salted or brined fish excluding offal. Commonly used in Asian cuisines for fermentation bases.
Salted Haddock Whole Fish
Whole haddock fish salted for preservation, not subjected to drying or smoking processes. Under HTS 0305.69.60.01 as other salted fish, preserving natural texture for smoking preparation. Popular in European fish markets.
Salted Hake Fillets
Skin-on hake fillets lightly salted and brined, excluding any drying or smoking. HTS 0305.69.60.01 covers these as other non-edible-offal salted fish. Used in South American ceviches and stews.
Salted Mackerel in Brine
Whole mackerel immersed in brine, salted but kept moist without drying or smoking. Classed in HTS 0305.69.60.01 for other salted/brined fish. Key ingredient in Korean and Japanese dishes.
Salted Swordfish Steaks
Swordfish cut into steaks and salted, preserved in brine without further processing. Falls under HTS 0305.69.60.01 as other salted fish not dried/smoked. Prized for grilling after light rinse.