1604.32.30.00 - Boiled and in airtight containers

This HTS category, 1604.32.30.00, specifically covers caviar substitutes that have been boiled and are packaged in airtight containers. This preparation method and packaging are key defining characteristics, ensuring preservation and ready consumption of these fish roe alternatives. Such products are distinct from other caviar substitutes that may undergo different processing or packaging methods.

The primary distinction of this subcategory lies in the dual criteria of being boiled and hermetically sealed. For instance, other caviar substitutes might be sold fresh, frozen, or preserved through different means, or perhaps not in airtight packaging. This specific classification ensures that only those products meeting both the "boiled" and "in airtight containers" conditions are categorized here.

As this is a leaf node within the HTS, there are no further subcategories. Therefore, the focus for classification under 1604.32.30.00 rests entirely on verifying the product's physical state (boiled) and its packaging (airtight containers) to accurately distinguish it from the "Other" caviar substitutes classified under 1604.32.40.00.