1604.19 - Other (including yellowtail):

This HTS category, 1604.19, encompasses fish that are prepared or preserved, in whole pieces but not minced, where the specific type of fish is not otherwise specified under more granular subheadings within 1604.1. This typically includes less common varieties of fish prepared in ways such as being canned, smoked, or otherwise preserved.

It is crucial to distinguish 1604.19 from its sibling categories, such as 1604.11 (Salmon), 1604.12 (Herrings), 1604.13 (Sardines, sardinella and brisling or sprats), 1604.14 (Tunas, skipjack tuna and bonito), and 1604.15 (Mackerel). If the prepared fish is identifiable as one of these specific species, it should be classified under the corresponding subheading. 1604.19 serves as a residual category for other types of whole or piece fish preparations.

Within this category, further distinctions are made based on packaging. Subheadings differentiate between fish prepared and preserved in airtight containers, which often implies methods like canning or retort pouching to ensure shelf stability. The alternative subcategory covers preparations that are not in airtight containers, which could include smoked or dried fish products intended for more immediate consumption or requiring refrigeration.