0304.99.11.04 - Surimi

This HTS classification covers surimi, a processed fish paste product. Surimi is typically made from white fish meat that has been deboned, washed, and often mixed with other ingredients such as starch, egg whites, and seasonings. It is characterized by its elastic, gel-like texture and is commonly used as a base for a variety of imitation seafood products like crab sticks, shrimp, and scallops.

Within the "Other, frozen: Other: In bulk or in immediate containers weighing with their contents over 6.8 kg each: Minced:" level, this specific sub-heading distinguishes surimi from other frozen minced fish preparations. While other minced fish might be intended for direct consumption or further processing into different forms, surimi's unique processed paste form and its primary use as an ingredient in imitation seafood are key differentiating factors.

As this is a leaf node within the HTS structure, there are no further subcategories to introduce. Classification under 0304.99.11.04 is determined by the specific nature of the product as processed fish paste (surimi) intended for further manufacturing, rather than other forms of frozen minced fish.