1604.32.40.00 - Other 🖩

This HTS classification, 1604.32.40.00, encompasses caviar substitutes that do not fall under the preceding category. Specifically, it covers products designed to mimic caviar, but which are derived from fish eggs that have not been subjected to boiling and are not packed in airtight containers. This category serves as a residual classification for these specific types of caviar substitutes, ensuring all qualifying products are properly accounted for within the harmonized system.

It is crucial to distinguish this category from its sibling, 1604.32.30.00, which is reserved for caviar substitutes that *have* been boiled and are presented in airtight containers. The distinction lies primarily in the processing method (boiling) and the packaging method (airtight containers). Therefore, any caviar substitute that has undergone boiling or is sealed in an airtight container should be classified under 1604.32.30.00, leaving 1604.32.40.00 for all other caviar substitutes.

As this is a leaf node in the HTS classification system, there are no further subcategories to introduce. This classification represents a final designation for a specific group of goods, and imports and exports falling into this category will be assigned this HTS code directly. Classification professionals should therefore focus on confirming that the product meets the definition of a caviar substitute and does not meet the specific criteria for the boiled, airtight container subcategory.