Colatura di Alici from Japan
Colatura di alici is an Italian anchovy essence sauce, fermented from small fish in barrels, similar to ancient garum. It is a fish-derived sauce with fish content below 20%, so it is not classified in Chapter 16. It falls under tariff item 2103.90.90 as 'Other' sauces and preparations.
Duty Rate — Japan → Canada
9.5%
Import Tips
• Ensure the fish content is below 20% by weight to remain in Chapter 21
• Provide CBSA with the fermentation process and ingredient list
• Label the product clearly as a sauce or condiment, not as fish extract