1605 52 00 — Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved: molluscs: scallops, including queen scallops

1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved: 1605 10 – Crab – Shrimps: 1605 21 – – Not in airtight container 1605 29 – – Other 1605 30 – Lobster 1605 40 – Other crustaceans – Molluscs: 1605 51 – – Oysters 1605 52 – – Scallops, including queen scallops 1605 53 – – Mussels 1605 54 – – Cuttle fish and squid 1605 55 – – Octopus 1605 56 – – Clams, cockles and arkshells 1605 57 – – Abalone 1605 58 – – Snails, other than sea snails 1605 59 – – Other – Other aquatic invertebrates: 1605 61 – – Sea cucumbers 1605 62 – – Sea urchins 1605 63 – – Jellyfish 1605 69 – – Other

The Explanatory Note to heading 1604 concerning the various states in which the products of this heading may be presented applies, mutatis mutandis, to crustaceans, molluscs and other aquatic invertebrates. Prepared or preserved crustaceans and molluscs most commonly include crabs, shrimps, lobsters, crawfish, crayfish, mussels, octopus, squid and snails. Other prepared or preserved aquatic invertebrates classified in this heading are mainly sea urchins, sea cucumbers (Fr. bêches-de-mer) and jellyfish. However, the heading excludes crustaceans, in shell, cooked by steaming or by boiling in water (whether or not with the addition of small quantities of chemical food preservatives) (heading 0306), and molluscs which have been subjected only to scalding or other types of heat shock (which do not entail cooking as such) necessary to open the shell or to stabilise the mollusc before transport or freezing (heading 0307).

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.