1605.40.10.10 - Peeled freshwater crawfish tail meat 🖩

This HTS subheading, 1605.40.10.10, specifically covers peeled freshwater crawfish tail meat that has been prepared or preserved. This classification applies to the edible portions of crawfish, often referred to as crayfish or crawdads, sourced from freshwater environments, where the shell has been entirely removed. The preparation typically involves processing for preservation or convenience, such as freezing, canning, or other methods that extend shelf life and prepare the product for direct consumption or further culinary use.

This subheading is distinct from its sibling category, 1605.40.10.90, which is designated for "Other" prepared or preserved crawfish. Therefore, while both fall under the broader classification of other crustaceans prepared or preserved, 1605.40.10.10 is narrowly defined for the specific product of peeled freshwater crawfish tail meat, excluding other forms of crawfish preparation, whole crawfish, or crawfish from saltwater sources.

As a leaf node in the HTS database, this category does not have further subcategories. The classification concludes at this specific level, meaning that once goods are identified as peeled freshwater crawfish tail meat (prepared or preserved), they are definitively classified under this subheading. Classification decisions for this item should therefore focus on verifying the species origin (freshwater crawfish), the form (peeled tail meat), and the state of preparation or preservation, ensuring it aligns with the defined scope.