EN
L 200/44
ex 1522 00
Official Journal of the European Union
Degras; residues resulting from the treatment of fatty substances or animal or vegetable waxes
29.7.2022
Only if containing animal products.
Specific requirements are set out in Row 18 (fat derivatives) of Table 2 in Chapter II, Section 1, of Annex XIV to Regulation (EU) No 142/2011.
CHAPTER 16
PREPARATIONS OF MEAT, OF FISH, OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES, OR OF INSECTS
Notes to Chapter 16 (extract from the Notes to this Chapter of the CN)
“1.
This chapter does not cover meat, meat offal, fish, crustaceans, molluscs or other aquatic invertebrates, as well as insects, prepared or preserved by the processes specified in Chapter 2 or 3, Note 6 to Chapter 4 or in heading 0504.
2.
Food preparations fall in this chapter provided that they contain more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof.
In cases where the preparation contains two or more of the products mentioned above, it is classified in the heading of Chapter 16 corresponding to the component or components which predominate by weight.
These provisions do not apply to the stuffed products of heading 1902 or to the preparations of heading 2103 or 2104.
For preparations containing liver, the provisions of the second sentence shall not apply in determining the subheadings within heading 1601 or 1602.”
CN code
Description
Qualification and explanation
(1)
(2)
(3)
1601 00
Sausages and similar products, of meat, meat offal, blood or insects; food preparations based on these products
All.
Covers preserved meat in various forms.
1602
Other prepared or preserved meat, meat offal, blood or insects
All.
Covers preserved meat in various forms.
1603 00
Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates
All.
Covers meat extracts and meat concentrates, fish protein in gel form whether chilled or frozen, and also shark cartilage.
1604
Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
All.
Covers cooked or pre-cooked culinary preparations containing or mixed with fish or fishery products.
Covers preparations of surimi in CN code 1604 20 05.
Covers canned fish and canned caviar in airtight containers, and also sushi (provided that they are not to be classified in a CN code referred to in Chapter 19).
Products known as fish skewers (this is, raw fish meat or raw shrimps with vegetables presented on a wooden stick) are classified in CN code 1604 19 97.