Salted or brined anchovies that have not been further processed into hermetically sealed canned products are classified here, whereas canned anchovies (typically packed in oil in sealed tins) fall under prepared or preserved fish headings. The distinction turns on the degree of processing and the final packaging format, not simply the presence of salt.

Trade professionals typically negotiate salt content (expressed as a percentage of net weight), maturation or curing duration, fish size grade, and species verification. Maturation time significantly affects flavor intensity, so contracts for premium food-service buyers often specify a minimum curing period. Moisture and histamine levels may also be subject to FDA regulatory limits, making laboratory testing at origin a common practice. Admissibility is complex; consult a licensed customs broker or FDA specialist.