Caviar
Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs: > Caviar and caviar substitutes: > Caviar
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 1604.31.00.00
Beluga Caviar
Beluga caviar is the salted roe from the Beluga sturgeon (Huso huso), a premium delicacy prized for its large, glossy gray-black eggs with a buttery, nutty flavor. It is processed by cleaning, salting, and packing the eggs without further cooking, qualifying it as true caviar under HTS 1604.31.00.00 as a prepared fish egg product from sturgeon.
Osetra Caviar
Osetra caviar consists of medium-sized, translucent eggs from the Osetra sturgeon (Acipenser gueldenstaedtii), offering a fruity, slightly briny taste. Mildly salted and vacuum-packed for preservation, it meets HTS 1604.31.00.00 criteria as authentic caviar from sturgeon roe.
American Paddlefish Caviar
American paddlefish caviar from the Mississippi paddlefish (Polyodon spathula) offers large, olive-green eggs similar to Osetra in texture and mild flavor. Farm-raised, salt-processed roe fits HTS 1604.31.00.00 as caviar, though debated as it's from American sturgeon family.
Sevruga Caviar
Sevruga caviar features small, crunchy dark gray eggs from the Sevruga sturgeon (Acipenser stellatus), known for its intense, salty flavor. Prepared by gentle salting to preserve freshness, it is classified under HTS 1604.31.00.00 as premium sturgeon caviar.
Sterlet Caviar
Sterlet caviar is derived from the rare Sterlet sturgeon (Acipenser ruthenus), producing tiny, golden eggs with a delicate, creamy taste. Salt-cured and packed in luxury tins, it qualifies under HTS 1604.31.00.00 for its status as pure sturgeon caviar.
Kaluga Caviar
Kaluga caviar (hybrid sturgeon Amur sturgeon x Huso dauricus) yields large, dark eggs with a rich, nutty profile. Prepared traditionally with minimal salt, it is imported as premium caviar under HTS 1604.31.00.00.
Pressed Caviar (Payusnaya)
Pressed caviar, or payusnaya ikra, is made by pressing soft or damaged sturgeon eggs into a paste-like consistency, then salting lightly. Still classified as caviar under HTS 1604.31.00.00 when from sturgeon and prepared traditionally.