HS Code for Caviar

Caviar is classified under HS code 1604.31. This specific code is reserved for prepared or preserved fish eggs that are obtained exclusively from the sturgeon species (Acipenseridae family). The classification falls under Chapter 16, which covers preparations of meat or fish. To be classified here, the roe must have undergone processing such as washing, cleaning, and salting. The distinction between "true" caviar (sturgeon) and other fish roe is a fundamental principle of the HS nomenclature for luxury food products. This classification applies regardless of whether the caviar is fresh, chilled, frozen, or dried, provided it has been prepared or preserved beyond the simple processes described in Chapter 3.

Products Included

• Beluga caviar
• Ossetra caviar
• Sevruga caviar
• Sterlet caviar
• Siberian sturgeon caviar

Common Misclassification

Frequently confused with 1604.32, which covers caviar substitutes (roe from salmon, lumpfish, or whitefish). It is also distinct from 0302.91 or 0303.91, which cover fresh or frozen fish roe that has not been prepared or preserved (i.e., raw roe still in the ovarian membrane).

FAQ

What is the HS code for caviar?

The HS code for genuine sturgeon caviar is 1604.31.

Is salmon roe considered caviar?

In trade terminology, it is often called caviar, but for HS classification, salmon roe is a "caviar substitute" and must be classified under 1604.32.