1605.54 - Cuttle fish and squid:

This HTS category, 1605.54, specifically covers prepared or preserved cuttlefish and squid. These are molluscs that have undergone processing beyond simple preservation, such as cooking, seasoning, or being incorporated into dishes. The scope extends to various forms of cuttlefish and squid, including whole, pieces, or minced, as long as they are prepared or preserved.

Unlike sibling categories such as 1605.51 (Oysters), 1605.52 (Scallops), 1605.53 (Mussels), or 1605.55 (Octopus), this classification is exclusively for cuttlefish and squid. It's crucial to differentiate based on the specific species of mollusc, ensuring accurate classification as the preparation methods might be similar across different aquatic invertebrates.

Within this category, further subdivisions exist to refine the classification. Subcategory 1605.54.05.00 addresses products where cuttlefish or squid meat is a component of a larger preparation, such as composite meals or dishes containing fish meat. The residual category, 1605.54.60, is designated for all other prepared or preserved cuttlefish and squid not falling into the more specific subclassification, encompassing a broad range of preparations.