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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If whole or in pieces rather than ground paste
Prepared herrings excluding pastes use specific subheadings like 1604.11.
If flavored as a dip with non-fish thickeners
Food preparations not elsewhere specified include some flavored dips.
If dried and powdered rather than wet paste
Dried fish products shift to vegetables chapter if legume-like.
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Import Tips & Compliance
• Declare smoke flavoring method (natural vs. artificial) to prevent adulteration claims
• Provide nutritional labeling compliant with US standards for preserved fish products
• Separate from sets with crackers, as sets may alter classification
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.
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.
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.
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.