Fish Paste with Shrimp
A savory paste blending ground white fish and shrimp, seasoned for use in spreads or cooking. Classified under HTS 1604.20.10.00 as a prepared fish paste incorporating crustaceans. It qualifies due to its processed, paste-like consistency from fish species.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing more than 15% fish and not in paste form
Other prepared fish excluding pastes go to 1604.19 if they don't meet paste criteria.
If predominantly shrimp-based with fish as minor additive
Crustacean preparations excluding pastes are under 1605, shifting if shrimp dominates.
If fruit or vegetable-based with fish as flavoring
Prepared fruits/nuts/vegetables with fish inclusions fall under Chapter 20.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Include lab analysis or certificates confirming fish as the primary ingredient to stay within Chapter 16
• Check for additives that might trigger food safety filings with FDA prior to import
• Use precise HTS descriptions matching subheading notes linking to Chapter 3 species names
Related Products under HTS 1604.20.10.00
Shrimp Paste
A dense, fermented paste made from ground shrimp, salt, and spices, commonly used in Southeast Asian cuisine for flavoring dishes. It falls under HTS 1604.20.10.00 as a prepared or preserved fish paste derived from crustaceans. This classification applies to shrimp-based pastes processed into a spreadable form.
Mackerel Paste
Smooth paste made from steamed and pureed mackerel fillets with mild seasonings, popular in Scandinavian-style spreads. It is classified under HTS 1604.20.10.00 as a preserved fish paste. The processing into a homogeneous paste form distinguishes it from other preparations.
Kippered Fish Paste
Paste derived from smoked herring or kippered fish, ground into a creamy spread for crackers. Falls under HTS 1604.20.10.00 for other prepared fish pastes. Smoking and pureeing qualify it as preserved in paste form.
Sardine Paste
Spreadable paste from minced sardines in tomato or plain, used on toast or in recipes. Classified as HTS 1604.20.10.00 for preserved fish pastes. The mincing and preservation process fits the paste subheading.
Salmon Paste
Creamy paste from smoked or poached salmon, blended for canapés and sandwiches. It is under HTS 1604.20.10.00 as other prepared fish pastes. Processing into paste excludes it from salmon-specific headings.
Anchovy Paste
Concentrated paste from salted and cured anchovies, essential for Caesar dressings. Classified under HTS 1604.20.10.00 as a fish paste. Its dense, preserved form matches the subheading for pastes.