1604.19.51.00 - Other 🖩

This classification pertains to fish products that have undergone preparation beyond simple cooking, specifically those that are breaded, coated with batter, or otherwise similarly prepared. This includes items like fish sticks, fish portions, and fillets that have a coating applied to them. The key characteristic is the addition of a breading or batter layer, which is applied before any further processing such as frying or baking.

Unlike sibling categories, this classification is specifically for fish preparations that have been breaded, battered, or similarly coated. If a fish product is merely cooked or packed in oil without such a coating, it would fall under a different subcategory. The presence and application of a breading or batter are the defining criteria for goods classified here.

As this is a leaf node within the HTS, there are no further subcategories under 1604.19.51.00. The classification is specific enough to encompass all breaded, battered, or similarly prepared fish sticks, fillets, and other portions of fish. Therefore, all such products, regardless of their specific size, shape, or type of fish (provided they are not minced), will be classified under this code, as long as they meet the aforementioned preparation criteria.