HS Chapter 16: Preparations of meat or fish

1601.00 Sausages and similar products, of meat, meat offal, blood or insects; food preparations based on these product

1602.00 1602 Other prepared or preserved meat, meat offal, blood or insects 1602.10 Homogenized preparations 1602.20 Of liver of any animal 1602.31 Of turkeys 1602.32 Of chickens 1602.39 Other 1602.41 Hams and cuts thereof 1602.42 Shoulders and cuts thereof 1602.49 Other, including mixtures 1602.50 Of bovine animals 1602.90 Other, including preparations of blood of any animal

1603.00 Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates

1604.00 1604 Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs 1604.11 Salmon 1604.12 Herrings 1604.13 Sardines, sardinella and brisling or sprats 1604.14 Tunas, skipjack tuna and bonito (Sarda spp.) 1604.15 Mackerel 1604.16 Anchovies 1604.17 Eels 1604.18 Shark fins 1604.19 Other (including yellowtail) 1604.20 Other prepared or preserved fish 1604.31 Caviar 1604.32 Caviar substitutes

1605.00 1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved 1605.10 Crab 1605.21 Not in airtight containers 1605.29 Other 1605.30 Lobster 1605.40 Other crustaceans 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 1605.61 Sea cucumbers 1605.62 Sea urchins 1605.63 Jellyfish 1605.69 Other