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16.05 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved.
The Explanatory Note to heading 16.04 relating to the different states in which the products falling within this heading may be presented applies, mutatis mutandis, to crustaceans, molluscs and other aquatic invertebrates.
The crustaceans and molluscs most commonly prepared or preserved include crab, shrimps and prawns, lobster, crawfish, crayfish, mussels, octopus, squid and snails. The principal other aquatic invertebrates, prepared or preserved, of this heading are sea urchins, sea cucumbers (beches de mer) and jellyfish.
However, this heading excludes crustaceans, in shell, which have been cooked by steaming or by boiling in water (whether or not with small quantities of provisional chemical preserving agents) (heading 03.06) and molluscs that have been subjected only to scalding or other types of heat shock (which do not entail cooking as such), necessary to open the shell or stabilize the mollusc prior to transportation or freezing (heading 03.07).
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