1605.52 - Scallops, including queen scallops:

This HTS category, 1605.52, specifically encompasses prepared or preserved scallops, including queen scallops. The classification applies to molluscs of the family Pectinidae that have undergone processing beyond mere initial preparation, such as cooking, canning, drying, or being incorporated into a food preparation. This means whole or chopped scallops, whether fresh, chilled, frozen, dried, salted, or in brine, that have been further processed or packaged for consumption fall under this heading.

When differentiating from sibling categories, it's crucial to note that 1605.52 is exclusively for scallops. Other molluscs like oysters (1605.51), mussels (1605.53), cuttle fish and squid (1605.54), octopus (1605.55), and clams, cockles, and arkshells (1605.56), among others, are classified under their respective distinct headings. The defining characteristic of this category is the specific type of mollusc, distinguishing it from preparations of other bivalves or cephalopods.

Within 1605.52, further subclassification is provided to refine the nature of the scallop preparation. The subcategory 1605.52.05.00 applies to products that contain fish meat in addition to scallops or are presented as prepared meals, indicating a more complex foodstuff. The residual subcategory, 1605.52.60.00, serves as a catch-all for all other preparations of scallops not specifically covered by the first subcategory, ensuring comprehensive coverage for all processed scallop products.