1605.62.00.00 - Sea urchins 🖩

This HTS classification, 1605.62.00.00, specifically covers sea urchins that have been prepared or preserved. Preparations can include a variety of treatments such as cooking, freezing, canning, or drying, making them suitable for consumption or further processing. The key characteristic for classification under this heading is the species of aquatic invertebrate, which must be a sea urchin, and that it is no longer in its raw, unprocessed state.

It is important to distinguish this category from its siblings. HTS code 1605.61.00.00 pertains to prepared or preserved sea cucumbers, which are distinct echinoderms with a different body structure and culinary uses. Similarly, 1605.63.00.00 covers prepared or preserved jellyfish, which are cnidarians and differ significantly in composition and form from sea urchins. The residual category, 1605.69.00.00, is for other aquatic invertebrates not specifically enumerated elsewhere in this heading.

As 1605.62.00.00 is a leaf node within the HTS structure, there are no further subcategories under this specific code. Therefore, classification will rest solely on the identification of the product as a prepared or preserved sea urchin. Typical examples include sea urchin roe (uni) that has been pasteurized, frozen, or canned, as well as whole sea urchins that have undergone preservation processes.