HS Code Subheading

Fish preparations; caviar substitutes, prepared from fish eggs

1604.32 Subheading
Section IV — Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes

About HS Code 160432

This HS code covers caviar substitutes, which are prepared from the eggs of fish other than sturgeon. These products offer a more affordable alternative to traditional caviar, making them accessible to a broader consumer base. They are widely traded globally, catering to markets that appreciate the texture and briny flavor profile of roe but at a lower price point. Major importers include countries with a demand for gourmet ingredients and processed seafood, such as the United States, Germany, and Japan. Exporters are often countries with significant fisheries for salmon, lumpfish, capelin, or other species whose roe is used, including Canada, Iceland, and Norway. Key aspects of this trade involve the variety of fish species used, the different colors and sizes of the roe, and the various flavoring and preservation techniques employed to mimic the caviar experience. These substitutes are popular in appetizers, sushi, and as garnishes.

Products Under This Code

Lumpfish caviar, salmon roe (ikura), capelin roe (masago), flying fish roe (tobiko), whitefish caviar, trout roe, herring roe

Real World Examples

Romanoff Red Lumpfish Caviar, Roland Black Lumpfish Caviar, Sanniti Salmon Roe, Tobiko (various brands), Masago (various brands), Tsar Nicoulai Trout Roe

Common Misclassification

This code is specifically for caviar substitutes and must be distinguished from true sturgeon caviar (1604.31) and fresh, unprocessed fish roe (0511.91).

Products Classified Under 1604.32

Caviar substituteFish roe substitute

Related Codes

1604.11 Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced) 1604.12 Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced) 1604.13 Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced) 1604.14 Fish preparations; tunas, skipjack tuna and bonito (Sarda spp.), prepared or preserved, whole or in pieces (but not minced) 1604.15 Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced) 1604.16 Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced) 1604.17 Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced) 1604.18 Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced) 1604.19 Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604 1604.20 Fish preparations; fish minced or in forms n.e.c. in heading no. 1604, prepared or preserved

Industry

This code belongs to the Food & Beverages industry.

Trade Overview

The United States, Germany, and Japan are key importers, while Canada, Iceland, and Norway are major exporters.

Frequently Asked Questions

What is HS code 160432?

HS code 160432 covers: Fish preparations; caviar substitutes, prepared from fish eggs. This HS code covers caviar substitutes, which are prepared from the eggs of fish other than sturgeon. These products offer a more affordable alternative to traditional caviar, making them accessible to a broader consumer base. They are widely traded globally, catering to markets that appreciate the texture and briny flavor profile of roe but at a lower price point. Major importers include countries with a demand for gourmet ingredients and processed seafood, such as the United States, Germany, and Japan. Exporters are often countries with significant fisheries for salmon, lumpfish, capelin, or other species whose roe is used, including Canada, Iceland, and Norway. Key aspects of this trade involve the variety of fish species used, the different colors and sizes of the roe, and the various flavoring and preservation techniques employed to mimic the caviar experience. These substitutes are popular in appetizers, sushi, and as garnishes.

What products fall under HS code 160432?

Lumpfish caviar, salmon roe (ikura), capelin roe (masago), flying fish roe (tobiko), whitefish caviar, trout roe, herring roe

What are common misclassifications for HS code 160432?

This code is specifically for caviar substitutes and must be distinguished from true sturgeon caviar (1604.31) and fresh, unprocessed fish roe (0511.91).

How is HS code 160432 structured?

HS code 160432 is a 6-digit subheading under the Harmonized System. The first 2 digits (16) identify the chapter, digits 3-4 (04) identify the heading, and digits 5-6 (32) specify the subheading. This code is standardized globally by the World Customs Organization.