1604.13.30.00 - Skinned or boned 🖩

This HTS classification, 1604.13.30.00, specifically covers prepared fish products that are either skinned or boned, falling under the broader category of sardines, sardinella, and brisling or sprats. These products are packed in oil and presented in airtight containers, making them ready for consumption. The defining characteristic for this subheading is the processing that removes the skin and/or bones, distinguishing them from whole or simply processed fish.

The key differentiator for this category, 1604.13.30.00, is the prior removal of skin and bones. This contrasts directly with its sibling category, 1604.13.20.00, which applies to sardines, sardinella, and brisling or sprats that are *neither* skinned nor boned. Therefore, the presence or absence of these processing steps is the primary determinant for correct classification between these two subheadings.

As this is a leaf node, there are no further subcategories within 1604.13.30.00. Classification concludes at this level based on the described physical processing (skinned or boned) and the specific type of fish, preparation method (in oil), and packaging (airtight containers). Examples within this classification would include canned sardines where the skin and bones have been meticulously removed prior to being preserved in oil.