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

Category 1603.00 encompasses extracts and juices derived from meat, fish, crustaceans, mollusks, and other aquatic invertebrates. These preparations are distinct from the raw ingredients themselves and are typically processed to isolate or concentrate flavorful components, or to create liquid bases for further culinary use. Examples include meat broths, fish stocks, and concentrated seafood essences.

Unlike sibling categories within Chapter 16 which cover more complete preparations of meat, fish, and seafood, such as cooked dishes or preserved items, 1603.00 focuses specifically on the liquid extracted or expressed from these aquatic and animal products. It is also distinct from the live animals or simple frozen/chilled forms found in earlier chapters of the HTS, requiring a processing step to create the extract or juice.

Within 1603.00, subcategories differentiate based on the specific type of extract or juice. For instance, 1603.00.10.00 specifically designates clam juice, highlighting the importance of identifying the primary source organism for classification. The residual category, 1603.00.90, serves to capture all other extracts and juices not specifically enumerated, ensuring comprehensive coverage of products within this group.