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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If packed in containers under 225g without paste form
Sardines prepared but not pastes have dedicated subheadings.
If tomato sauce dominates over fish
Jams, fruits, and vegetable preserves include fish in sauce if secondary.
If fresh frozen sardines before processing
Fresh or frozen fish stay in Chapter 3.
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Import Tips & Compliance
• File FDA prior notice 72 hours before arrival for fish products
• Confirm oil content doesn't exceed limits pushing to other preserved categories
• Use retail packaging to distinguish from bulk industrial paste
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.
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.