In oil, in airtight containers: — Smoked sardines, neither skinned nor boned, valued $1 or more per kg in tin- plate containers, or $1.10 or more per kg in other containers
Part of: 160413 — Fish, whole or in pieces, but not minced: — Sardines, sardinella and brisling or sprats:
g80346 · 2000-08-15 — The tariff classification of canned sardines from Estonia.
The merchandise is comprised of canned sprats (Spratus spratus) that have been smoked and packed in vegetable oil and salt. They will be available in 100 and 160 gram tins. An examination of the submitted sample indicates that the product consists of whole fish, neither skinned, nor boned, that has been smoked, headed, and packed in vegetable oil and salt. The smoking process consists of the following steps: a drying procedure utilizing hot air from the burning of wood at a temperature range of 65-80 degrees Centigrade for a period of 15-20 minutes cooking-the temperature of the steam ranges…
863465 · 1991-06-10 — The tariff classification of CANNED SARDINE PRODUCTS fromVenezuela.
The products in question consist of different styles of canned sardines, all packed in unlabeled flat tins of 4-1/2 ounces (120 grams) each, net weight, enclosed in paperboard boxes labeled with the "Eveba" brand. SARDINES without skin and bone in soya oil is said to consist of sardines, soya oil, and salt. SARDINES smoked in vegetable oil is said to consist of naturally smoked sardines packed in vegetable oil and salt. These smoked sardines are neither skinned nor boned. SARDINE FILLETS with skin with chili in soya oil is said to consist of skin-on sardine fillets packed with soya oil,…
088641 · 1991-05-02 — Classification of smoked sardines
Your letter of October 26, 1990, concerns the classification of sardines to which a smoke flavor has been added, under the Harmonized Tariff Schedules of the United States (HTSUS). FACTS: It is your understanding that a smoke flavor may be added to sardines not only by smoke from the burning of wood (the traditional method), but also that smoke flavoring may be added by using an artificial flavor, which is chemically derived. ISSUE: Whether the origin of a smoke flavoring in a sardine should affect the classification. LAW & ANALYSIS: Subheading 1604.13.1000, HTSUS, provides for: Sardines,…
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