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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| šØš³China | 15% | +35.0% | 50% |
| š²š½Mexico | 15% | +10.0% | 25% |
| šØš¦Canada | 15% | +10.0% | 25% |
| š©šŖGermany | 15% | +10.0% | 25% |
| šÆšµJapan | 15% | +10.0% | 25% |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If explicitly labeled caviar substitute
Paddlefish roe is often deemed a substitute rather than true caviar from Acipenseridae family.
If unprocessed or frozen eggs
Fresh or frozen paddlefish roe remains in Chapter 3 as sturgeon-like aquatic eggs.
If prepared with crustaceans
Blends with crab or shrimp roe shift to crustacean preparations.
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Import Tips & Compliance
ā¢ Use DNA testing certificates to affirm sturgeon-like classification; CBP may challenge non-traditional sources
ā¢ Declare as 'domestic species caviar' if U.S.-farmed to leverage lower scrutiny
ā¢ Avoid bulk shipments without end-use statements, as they risk reclass to Chapter 3 roe
Related Products 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.
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.