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)
| Heading/Sub | Stat Suffix | Article Description | Unit of Qty | General | Special | Column 2 |
|---|---|---|---|---|---|---|
| 03.05 | Fish, dried, salted or in brine; smoked fish, whether or not cooked before or during the smoking process: | — | — | — | ||
| ..5 |
1 code under 0305.54