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[3] HS Code 0305 Fish, dried, salted or in brine;smoked fish, whether or not cooked before or during the smoking process;flours, meals and pellets of fish, fit for human consumption
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030510  Flours, meals & pellets of fish, fit for human consumption
030520  Livers & roes of fish, dried, smoked, salted or in brine
030530  Fish fillets, dried, salted or in brine, but not smoked
030541  Smoked Pacific, Atlantic & Danube salmon ( incl. fillets )
030542  Smoked herrings ( incl. fillets )
030549  Smoked fish ( excl. salmon & herrings )
030551  Dried cod, not smoked
030559  Other fish, dried, whether salted but not smoked
030561  Herrings salted or in brine but not dried or smoked
030562  Cod salted or in brine but not dried or smoked
030563  Anchovies salted or in brine but not dried or smoked
030569  Other fish salted or in brine but not dried or smoked

HS code is a standardized multi-functional system to classify goods, universally applied by governments of all countries, international organizations and individuals in many other fields, such as domestic tax, trade policy, price control, quota control, budgeting, and economic research and analysis. Therefore HS Code becomes a universally recognized classification standard and economic language.

   

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