CN code 1605 56 00 Clams, cockles and arkshells

TARIC codes (10 digits): 1

Origin, preferential duty and next steps ›

Examples from the EU database of Binding Tariff Information (BTI). A ruling binds only its holder and many have expired — read them as guidance, not as a decision for your product.

• NEW ZEALAND LITTLENECK CLAMS. PASTEURISED AND FROZEN WITH VEGETABLE OIL ON THE OUTER SURFACE TO MINIMIZE SHELL BREAKAGE.

  1605 56 00 · GB 2015 · GB124437683

• BOILED HALF SHELL WHITE CLAM. LATIN NAME: MERETRIX LYRATA. THE CLAM HAS BEEN COOKED IN A COOKING-BELT (CHAMBER) FOR 7 TO 15 SECONDS AT A TEMPERATURE OF >100 DEGREES C. THE CLAMS ARE THEN COOLED BY A PORTABLE WATER SPRAY TO KEEP THE TEMPERATURE < 50 DEGREES C. THE CLAMS ARE THEN SHUCKED BY HAND AND THEN WASHED. THE CLAMS ARE THEN FROZEN AND THEN GLAZED. NOT FOR PROCESSING.

  1605 56 00 · GB 2015 · GB502403995

• BOILED WHITE SHELL CLAM ON. LATIN NAME: MERETRIX LYRATA. THE HAS BEEN COOKED IN A COOKING-BELT (CHAMBER) FOR 7 TO 15 SECONDS AT A TEMPERATURE OF >100 DEGREES C. THE CLAMS ARE THEN COOLED BY A PORTABLE WATER SPRAY TO KEEP THE TEMPERATURE < 50 DEGREES C. THE CLAMS ARE THEN SHUCKED BY HAND AND THEN WASHED. THE CLAMS ARE THEN FROZEN AND THEN GLAZED. NOT FOR PROCESSING.

  1605 56 00 · GB 2015 · GB502403800

• COOKED YELLOW CLAM MEAT. LATIN NAME: PAPHIA UNDULATA. THE CLAM MEAT HAS BEEN COOKED IN A COOKING BELT (CHAMBER). THE COOKING TIME AND TEMPERATURE IS ABOVE 100 DEGREES C. THE COOKING TIME IS ABOVE 5 MINUTES TO ACHIEVE AN INTERNAL TEMPERATURE OF 90 DEGRESS C. BEFORE THE CLAMS LEAVE THE CHAMBER THE CLAM SHELLS ARE COOLED BY PORTABLE WATER SPRAY TO KEEP THE TEMPERATURE OF THE CLAM MEAT BELOW 50…

  1605 56 00 · GB 2015 · GB502404013

• FROZEN CLAMS WHICH HAVE BEEN FULLY COOKED IN THEIR SHELLS. THEY ARE OF THE SPECIES MERETRIX LYRATA.

  1605 56 00 · GB 2015 · GB502343396