0304.49.01.09 - Whitefish

This classification covers fresh or chilled fillets and other meat of whitefish, not minced, that are derived from freshwater species. Whitefish, in this context, refers to a diverse group of fish that are generally characterized by their white flesh and are caught or farmed in freshwater environments. Examples include, but are not limited to, various types of cisco, lake whitefish, and burbot, when presented as fillets or other meat forms without the bone structure.

Distinguishing this category from its siblings is crucial for accurate classification. Unlike pike and pickerel, which are distinct fish species with their own specific codes, this category encompasses a broader range of whitefish not otherwise specified. Furthermore, it is differentiated from the Tilapia, other than Oreochromis spp. code by the specific species covered. The "Other" sibling category is reserved for whitefish species not explicitly listed.

As this is a leaf node, there are no further subcategories to introduce. The classification at this level is precise, focusing on the identification of the fish species as "whitefish" and its presentation as fresh or chilled fillets or meat from freshwater sources. The absence of subcategories means that any freshwater whitefish fitting the description of fillets or meat, not minced, will be classified here if not falling under the more specific sibling entries.