FISH SKIN CRISPS, A SNACK PRODUCT. INGREDIENTS : FISH SKIN 0F THE SPECIES PANGASIUS HYPOPHTHALMUS , WHOLE SALTED EGG YOLK, TOM YUM SEASONING, VEGETABLE OIL, SUGAR, SALT, KAFFIR LIME LEAVES, CHILLI, LEMONGRASS

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING : GENERAL INTERPRETATIVE RULES (GIR)S GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1604 - PREPARED OR PRESERVED FISH. GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 160419 - FISH, WHOLE OR IN PIECES, BUT NOT MINCED; OTHER THAN ELSEWHERE SPECIFIED WITHIN THIS SUBHEADING. CN CODE 16041997 - OTHER THAN PREVIOUSLY NAMED SPECIES ALSO CLASSIFIED IN ACCORDANCE WITH - HSENS TO CHAPTER 03 AND NOTE 2 TO CHAPTER 16 .