1604 20 10 — Prepared or preserved salmon (excl. whole or in pieces)

1604 Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs: – Fish, whole or in pieces, but not minced: 1604 11 – – Salmon 1604 12 – – Herrings 1604 13 – – Sardines, sardinella, brisling or sprats 1604 14 – – Tunas, skipjack, or stripe-bellied tuna, and bonito (Sarda spp.) 1604 15 – – Mackerel

1604 16 - - - anchovies 1604 17 - - - eel 1604 18 - - - shark fins 1604 19 - - - other 1604 20 - finished or canned fish other - sturgeon caviar and sturgeon caviar substitutes: 1604 31 - - - sturgeon caviar 1604 32 - - sturgeon caviar substitutes

This heading covers: (1) Fish, cooked in water or steamed, fried, including grilled, baked or otherwise cooked. However, smoked fish which has been cooked before or during smoking is classified in heading 0305, provided it has not been prepared in any other way. (2) Fish prepared or preserved in vinegar, vegetable oil, etc.; fish marinades (fish prepared in wine, vinegar, etc., with added spices or other ingredients); fish sausages; fish pastes; the products known as "anchovy paste" and "salmon paste" (pastes made from these fish with added fat), etc. (3) Fish and parts of fish, prepared or preserved by processes not provided for in headings 0302 – 0305, e.g., fish fillets merely coated with batter or bread crumbs, cooked roes and livers, finely homogenised fish (see the General Explanatory Note to this Chapter, item (4)), pasteurised or sterilised fish. (4) Certain food preparations (including so-called "prepared dishes") containing fish (see the General Explanatory Note to this Chapter). (5) Caviar. It is prepared from the roe of sturgeon, fish living in the rivers of several regions (Italy, Alaska, Turkey, Iran and Russia); the main species of sturgeon are the beluga, the ship sturgeon, the Russian sturgeon and the starry sturgeon. Caviar is usually in the form of a soft granular mass consisting of eggs from 2 to 4 mm in diameter, the colour of which varies from silver-grey to greenish-black; it has a very strong odour and a slightly salty taste. It may also be presented in pressed form, i.e., as a homogenised paste, which is sometimes shaped into small thin cylinders or packed in small containers. (6) Caviar substitutes. These products are eaten as caviar but are prepared from the eggs of many species of fish other than sturgeon (e.g., salmon, carp, pike, tuna, mullet, cod, lumpfish), which are washed, cleaned of other biological matter, salted, and sometimes pressed or dried. They may also be seasoned and coloured. All these products are classified in this heading whether or not put up in airtight containers. The heading also excludes: (a) fish roes, i.e., fish eggs and milt, unprepared or unpreserved, or prepared or preserved only by processes provided for in Chapter 03, other than those suitable for immediate human consumption, such as caviar or caviar substitutes (Chapter 03);

(b) fish extracts and juices (heading 1603); (c) pasta filled with fish (heading 1902); (d) products for the preparation of sauces and ready-made sauces, flavourings and seasonings mixed (heading 2103); (e) ready-made soups and broths and preparations for their preparation, and homogenized composite prepared foodstuffs (heading 2104).

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.