46 FRESH, FROZEN, SALT, SMOKED AND CANNED FISH AND FISH PASTES; FROZEN, COOKED AND PREPARED FISH AND SHELLFISH FOOD PRODUCTS-NAMELY, COD WITH SPINACH, COD WITH CURRIED RICE AND SHRIMP, PERCH WITH VEGETABLES CANTONESE, PERCH WITH OYSTER CROUTONS, SOLE IN BUTTER SAUCE, HALIBUT IN BUTTER SAUCE, SCALLOPS IN BUTTER SAUCE, SHRIMP NEWBURG, LOBSTER NEWBURG AND SHRIMP CREOLE; AND FROZEN VEGETABLES