1604.16.20.00 - In oil, in airtight containers

This HTS classification, 1604.16.20.00, specifically covers anchovies that have been prepared and preserved in oil, and then packaged in airtight containers. This implies that the anchovies have undergone processing such as cooking or curing, are preserved using oil as the primary medium, and are sealed to maintain freshness and prevent spoilage during transit and storage. Examples include canned anchovies packed in olive oil or other edible oils.

This subcategory is distinct from its sibling, "Other" (referring to anchovies not packed in oil or not in airtight containers), by the explicit requirement of preservation in oil and the use of airtight packaging. While "Other" might encompass anchovies preserved in brine, dried, or simply packaged in non-airtight formats, this specific code is limited to the oil-preserved, hermetically sealed product.

As this is a leaf node, there are no further subcategories under 1604.16.20.00. Therefore, classification under this code is final for qualifying anchovy products. Importers and exporters should ensure that the product's preparation method (in oil) and packaging (airtight containers) precisely match the description to avoid misclassification.