Fish Sauce (Nuoc Mam)
Fish sauce (nuoc mam) is a fermented sauce made from anchovies or other small fish, salt, and water, originating from Southeast Asia. It is a mixed condiment and seasoning, as it is a prepared sauce used as a condiment in cooking, and is not excluded by the chapter notes.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | 8% | — | 8% |
| 🇲🇽Mexico | 8% | — | 8% |
| 🇺🇸United States | 8% | — | 8% |
| 🇩🇪Germany | 8% | — | 8% |
| 🇯🇵Japan | 8% | — | 8% |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the fish sauce contains more than 20% fish by weight
Chapter 16 covers preparations with high fish content.
If the product is a single-ingredient fish extract
Other sauces not mixed condiments fall under this item.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify the fish content is below 20% to avoid Chapter 16 classification, as traditional fish sauce can be concentrated
• Provide a certificate of analysis showing the fish content to CBSA if requested
• Ensure the product is labeled as a sauce or condiment, not a fish preparation
Related Products under Tariff item 2103.90.20
Anchovy Paste Sauce
Anchovy paste sauce is a smooth, savory preparation made from ground anchovies, olive oil, and garlic, commonly used in Italian dishes such as puttanesca. It is a mixed condiment and seasoning, not a simple fish sauce, and contains no meat or other animal products beyond fish, which is permitted under the chapter notes for this heading.
Bonito Flake Dashi Sauce
Bonito flake dashi sauce is a liquid or concentrated preparation made by steeping dried bonito flakes in water, essential for Japanese broths and cooking. It is a mixed condiment and seasoning, as it combines fish-derived flavor with other ingredients, and is not excluded by the chapter notes.
Ceviche Sauce Mix
Ceviche sauce mix is a prepared sauce base for ceviche, made from fish broth, lime, and chilies, used in Latin American cuisine. It is a mixed condiment and seasoning, combining fish-derived flavor with other ingredients, and is not excluded by the chapter notes.
Colatura di Alici
Colatura di alici is an Italian anchovy essence sauce, fermented from small fish in barrels, similar to ancient garum. It is a mixed condiment and seasoning, as it is a prepared sauce used to flavor dishes, and is not excluded by the chapter notes.
Fish Bouillabaisse Base Sauce
Fish bouillabaisse base sauce is a concentrated sauce base for French bouillabaisse soup, made from fish stock, tomatoes, and saffron. It is a mixed condiment and seasoning, combining fish-derived flavor with other ingredients, and is not excluded by the chapter notes.
Fish Ponzu Sauce
Fish ponzu sauce is a citrus-soy sauce infused with fish dashi, used in Japanese dipping and marinades. It is a mixed condiment and seasoning, combining fish-derived flavor with soy and citrus, and is not excluded by the chapter notes.