HS Code 0305.39.6110

Import Duty for Fish Dried Salted Or In Brine Smoked Fish Whether Or Not Cooked Before Or During The Smoking Process Herring

Official Description

Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process: > Other: > Other > Herring

Hierarchy: Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process > Other > Other > Herring

About Chapter 03

This code (0305.39.6110) is a component of Chapter 03 (Live fish), found under the heading "Livers, roes and milt of fish, dried, smoked, salted or in brine". It serves as the basis for all import fees.

Related Codes in this Heading

0305.62.0045

Cod (Gadus morhua, Gadus ogac, Gadus macrocephalus) > Having a moisture content by weight not over 43 percent

0305.69.4000

Other: > Salmon

0305.54.0000

Herrings (Clupea harengus, Clupea pallasii), anchovies (Engraulis spp.), sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus), mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus), Indian mackerels (Rastrelliger spp.), seerfishes (Scomberomorus spp.), jack and horse mackerel (Trachurus spp.), jacks, crevalles (Caranx spp.), cobia (Rachycentron canadum), silver pomfrets (Pampus spp.), Pacific saury (Cololabis saira), scads (Decapterus spp.), capelin (Mallotus villosus), swordfish (Xiphias gladius), Kawakawa (Euthynnus affinis), bonitos (Sarda spp.), marlins, sailfishes, spearfish (Istiophoridae)

0305.63.4000

Anchovies (Engraulis spp.): > Other

0305.59.0001

Other

Common Questions

Where is 0305.39.6110 listed in the tariff schedule?

Belonging to the Live fish category (Chapter 03), this code is used for Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process: > Other: > Other > Herring under the Livers, roes and milt of fish, dried, smoked, salted or in brine heading.

Current 2026 duty rates for 0305.39.6110?

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