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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If tuna/skipjack but labeled as salmon alternative
Tunas have special provisions; mislabeling shifts classification.
If in airtight containers not qualifying as paste
Other fish in specific packaging use 1604.19 subheadings.
If fresh salmon meat before preservation
Fresh meat of salmonids is in Chapter 2.
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Import Tips & Compliance
• Certify wild vs. farmed origin if subject to country-specific duties
• Monitor for Listeria risks in smoked fish pastes during import inspection
• Document processing steps to prove paste vs. flake form
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.
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.
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.