0304.59.00.15 - Pike

This HTS classification specifically covers fresh or chilled meat of pike, which is a type of freshwater fish. The designation "pike" at this level encompasses the fish meat, whether in fillet form or otherwise, as long as it remains in a fresh or chilled state. This category is intended for situations where the meat is not frozen and has not undergone further processing beyond mincing or being cut into pieces.

Distinguishing this category from its siblings, it's important to note that other entries at this same level cover different species of freshwater fish such as perch, pickerel, and whitefish, each with their own dedicated subheadings. Furthermore, tilapia is specifically delineated in a separate subheading. This "Pike" classification is therefore reserved solely for pike meat that meets the stated conditions of being fresh or chilled.

As this is a leaf node within the HTS classification system, there are no further subcategories for pike. The classification ends at this specific point, meaning that any fresh or chilled meat of pike, regardless of whether it is minced or presented as fillets, will fall under this code, provided it is not frozen or otherwise processed beyond the scope of this subheading.