1603 00 800 0 — Extracts and juices of meat, fish, crustaceans, molluscs and other aquatic invertebrates, in immediate packings of > 1 kg or put up otherwise

1603 Extracts and juices from meat, fish, or crustaceans, molluscs, or other aquatic invertebrates

The extracts of this heading, although obtained from different raw materials, have similar physical characteristics (appearance, odour, taste, etc.) and chemical composition. The heading includes: (1) Meat extracts. These are concentrates usually obtained by boiling meat in water or steaming it under pressure and concentrating the liquid obtained after the fat has been removed by filtration or centrifuging. These extracts may be solid or liquid depending on the degree of concentration. (2) Meat juices obtained by pressing raw meat. (3) Extracts of fish or crustaceans, molluscs or other aquatic invertebrates. Fish extracts are obtained, for example, by concentrating aqueous extracts of the flesh of herring or other fish, or are prepared from coarsely ground fish meal (whether or not defatted). During manufacture, all or part of the components which give the extract its fish flavour (e.g., trimethylamine in the case of sea fish) may be removed, and such extracts then have characteristics close to those of meat extracts. (4) Juices obtained by pressing raw fish or crustaceans, molluscs or other aquatic invertebrates. All these products may contain salt or other substances added in sufficient quantity to ensure their preservation. The extracts are used in the preparation of certain food products, such as soups (whether or not concentrated) and sauces. The juices are used mainly as dietetic foods. The heading excludes: (a) soups and broths and preparations therefor, as well as homogenised composite food preparations containing meat, fish, etc., extracts (including soups and broths in the form of tablets or cubes) which, in addition to these products, contain other ingredients such as fats, gelatin and usually a large proportion of salt (heading 2104); (b) concentrated broths of fish or of marine mammals of heading 2309; (c) medicaments in which any products of this heading merely serve as a vehicle or binder for the medicinal substances (Chapter 30); (d) peptones and peptonates (heading 3504).

Notes

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. This Chapter excludes meat, meat offal, fish, crustaceans, molluscs or other aquatic invertebrates, and insects prepared or preserved by the methods specified in Chapter 02 or 03, in Note 6 to Chapter 04 or in heading 0504.

2. Prepared foodstuffs are included in this Chapter provided they contain more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof. Where finished products contain two or more of the components mentioned above, they are classified in the headings of Chapter 16 for the component or components predominant by weight. These provisions do not apply to products stuffed with heading 1902 or to finished products of heading 2103 or 2104.

Subheading notes

English text as published in Annex I to Regulation (EU) 2021/1832 (Combined Nomenclature). The EAEU tariff and the EU nomenclature copy these notes from the same convention. For a Russian declaration the binding version is the Russian one: Annex to Decision No 80 of the EEC Council of 14 September 2021.

1. For the purposes of subheading 1602 10, the expression ‘homogenised preparations’ means preparations of meat, meat offal, blood or insects, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of meat, meat offal or insects. This subheading takes precedence over all other subheadings of heading 1602.

2. The fish, crustaceans, molluscs and other aquatic invertebrates specified in the subheadings of heading 1604 or 1605 under their common names only, are of the same species as those mentioned in Chapter 3 under the same name.

Additional notes

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. For the purposes of subheadings 1602 31 110 0, 1602 32 110 0, 1602 39 210 0, 1602 50 100 0 and 1602 90 610 0, the term “raw” is to be applied to products which have not been subjected to any heat treatment or which have been subjected to heat treatment not sufficient to coagulate the meat proteins in the whole product, and consequently, in the case of subheadings 1602 50 100 0 and 1602 90 610 0, traces of pinkish liquid are found on the surface of the cut when the product is cut along a line passing through its thickest part.

2. For the purposes of subheadings 1602 41 100 0, 1602 42 100 0 and 1602 49 110 0 to 1602 49 150 0, the term “cut” refers only to finished or canned meat which, by the size and properties of the connective muscle tissue, can be identified as derived from the hams, scapula, fillet or neck parts of the carcasses of domestic pigs.