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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not processed into a uniform paste but as dried or powdered shrimp
Dried crustaceans in non-paste form fall under heading 1605 for preserved crustaceans excluding pastes.
If heavily mixed with vegetables, spices, or other non-fish ingredients exceeding fish content
Mixtures where fish is not the predominant ingredient shift to Chapter 21 as sauces or condiments.
If sold frozen or uncooked as raw shrimp paste base
Unprepared or frozen crustaceans are classified under Chapter 3 live, fresh, or frozen forms.
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Import Tips & Compliance
• Verify compliance with section 609 of Public Law 101-162 regarding shrimp imports, including documentation on sea turtle protection measures
• Provide detailed ingredient lists and processing methods to confirm classification as a paste rather than whole preserved shrimp
• Label products accurately with species name (e.g
• 'Penaeus vannamei') to match Chapter 3 references and avoid reclassification
Related Products under HTS 1604.20.10.00
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.
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.