0304.59.00.25 - Whitefish

HTS code 0304.59.00.25 specifically classifies "Whitefish" when it is presented as fillets or other meat, whether or not minced, and is in a fresh or chilled state. This classification falls under the broader heading of other fresh-water fish.

This specific subheading for whitefish distinguishes itself from its siblings by its distinct species identification. For instance, while perch, pike, pickerel, and tilapia are also classified under other 0304.59.00 subheadings as fresh-water fish, "whitefish" refers to a different group of species known for their characteristic white flesh and flavor. The decision to classify under this code hinges on the accurate identification of the fish species as a type of whitefish.

As this is a leaf node, there are no further subcategories to introduce. Therefore, the primary focus for classification within this code is the definitive identification of the fish as whitefish, along with its preparation as fresh or chilled fillets or other meat. Any frozen presentations, or presentations of whole fish or other parts, would fall under different HTS classifications.