Dried, Salted, or Brined Fish Fillets

While all three preservation forms fall under the same SITC heading, the specific method should be accurately described on commercial invoices and packing lists because it can influence FDA sampling decisions and buyer quality specifications. Moisture and salt content may also be relevant to food labeling requirements under FDA regulations.

The defining factor is the preservation state at time of export and import: frozen fillets are preserved by freezing alone, whereas this category requires that the fillet has undergone drying, salting, or brining as the primary preservation method. A fillet that is both salted and frozen may require careful classification review. Admissibility and classification are complex; consult a licensed customs broker.