1604.20 - Other prepared or preserved fish:

This category, "Other prepared or preserved fish," encompasses a broad range of fish products that do not fit into the more specific categories of whole or piece fish or caviar and its substitutes. It includes fish that have undergone preparation beyond simple preservation methods. Examples include fish that have been cooked, fried, baked, or steamed and then preserved in oil, brine, sauces, or other edible liquids. Furthermore, it covers fish products where the fish has been processed into flakes, pastes, or surimi-like forms, as long as they are not part of a mixed dish containing other aquatic invertebrates or prepared meals.

It is important to distinguish this category from its siblings. "Fish, whole or in pieces, but not minced" (1604.1) focuses on fish that are largely intact, requiring further preparation or cooking by the end-user. "Caviar and caviar substitutes" (1604.3) specifically covers the processed eggs of fish, a distinct product from the flesh of the fish itself. Therefore, 1604.20 serves as a residual category for prepared fish flesh that does not fall under these more narrowly defined classifications.

Within this category, a further distinction is made between products containing meat of crustaceans, molluscs, or other aquatic invertebrates; prepared meals (1604.20.05), and "Other." The former is for items where fish is combined with other aquatic invertebrates or forms part of a complete prepared meal, requiring classification based on the dominant component or the nature of the meal. The latter, "Other," continues to capture prepared or preserved fish that remains solely composed of fish and is not part of a mixed dish or prepared meal.