Import Duty for Fish Dried Salted Or In Brine Smoked Fish Whether Or Not Cooked Before Or During The Smoking Process 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
Official Description
Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process: > 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)
Hierarchy: Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process > 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)
About Chapter 03
In the US tariff schedule, Chapter 03 contains the heading "Livers, roes and milt of fish, dried, smoked, salted or in brine", which includes HS Code 0305.54.0000. This is the key identifier for regulatory purposes.
Related Codes in this Heading
Common Questions
This item is listed in Chapter 03 of the tariff schedule. The HS Code 0305.54.0000 specifically designates Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process: > 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).
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