HS Code for Caviar substitute

Caviar substitutes are classified under HS code 1604.32 within the Harmonized System. This classification is governed by the General Interpretative Rules (GIR) and Chapter 16 notes, which cover prepared or preserved fish, crustaceans, molluscs, or other aquatic invertebrates. Specifically, heading 1604 applies to prepared or preserved fish and fish roe. While authentic caviar derived from sturgeon eggs is classified under 1604.31, all other prepared fish eggs intended for consumption as a caviar alternative fall under 1604.32. To qualify for this code, the product must be prepared or preserved, typically through salting, washing, or the addition of flavorings and colorants. Raw, untreated fish roe is generally excluded from this chapter and is instead classified in Chapter 03, provided it has not been prepared beyond basic chilling or freezing. The distinction between 1604.31 and 1604.32 is strictly biological, based on the species of fish from which the roe is harvested.

Products Included

• Lumpfish roe prepared as caviar
• Salmon roe (ikura) processed for preservation
• Whitefish roe seasoned and packaged for retail
• Cod roe preparations used as spreads or substitutes
• Carp roe and herring roe processed for caviar-style consumption

Common Misclassification

The most frequent misclassification occurs with HS code 1604.31, which is reserved exclusively for caviar obtained from the eggs of sturgeon. Importers often confuse the two when the packaging uses the term "caviar" without specifying the fish species. Additionally, fresh, chilled, or frozen fish roe that has not been prepared or preserved is classified under 0302.91 or 0303.91. If the product is a plant-based imitation (e.g., made from seaweed), it should be classified under 2106.90 as a food preparation not elsewhere specified, rather than 1604.32.

FAQ

What is the HS code for caviar substitute?

The HS code for caviar substitute prepared from fish eggs is 1604.32.

How does 1604.32 differ from 1604.31?

HS code 1604.31 is strictly for caviar produced from sturgeon, whereas 1604.32 covers substitutes made from the roe of any other fish species, such as salmon or lumpfish.