## Common ground
All options refer to frog legs as a food product, differing only in processing method and preservation.
## Options at a glance
**0208.90 – fresh, chilled or frozen**
- **Defining trait:** Not preserved; sold in natural state, either raw or cooled.
- **Typical examples:** Fresh frog legs from a market, frozen legs in a freezer section.
- **Best fit when:** The product is unprocessed and intended for immediate cooking.
**0210.99 – salted, in brine, dried or smoked**
- **Defining trait:** Preserved using salt, brine, drying, or smoking techniques.
- **Typical examples:** Smoked frog legs from a specialty shop, salted legs stored in jars.
- **Best fit when:** The product has undergone significant preservation for shelf life.
**1602.10 – homogenised preparations**
- **Defining trait:** Processed into a uniform paste or spread; not whole pieces.
- **Typical examples:** Frog leg pâté, blended meat spreads.
- **Best fit when:** The product is mashed or blended and not sold as distinct legs.
**1602.90 – prepared or preserved**
- **Defining trait:** Ready-to-eat or cooked; includes any non-basic preservation method.
- **Typical examples:** Frog legs in sauce, canned frog legs, fried pre-cooked legs.
- **Best fit when:** The product is fully cooked, seasoned, or packaged for immediate consumption.
## Key differences
| Option | Processing Type | Form | Shelf Life |
|--------|------------------------|------------------|----------------|
| 0208.90 | Raw or chilled/frozen | Whole pieces | Short (refrigerated) |
| 0210.99 | Salted, dried, smoked | Whole pieces | Long |
| 1602.10 | Homogenised | Paste/blend | Medium |
| 1602.90 | Prepared/preserved | Ready-to-eat | Long |
## How to choose
- Is the product sold as whole, unprocessed legs? → 0208.90
- Is it salted, dried, smoked, or in brine? → 0210.99
- Is it blended into a paste or spread? → 1602.10
- Is it cooked, seasoned, or ready to eat? → 1602.90
## Overlaps & pitfalls
- A smoked frog leg (0210.99) might also be considered "prepared" (1602.90), but the key is whether it’s whole or processed.
- If a product is both smoked and cooked, prioritize based on form: whole → 0210.99; blended/ready-to-eat → 1602.90.
- No clear priority rule; choose based on the product's MAIN function or physical form