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.
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 from sturgeon but labeled as caviar substitute
Caviar substitutes prepared from sturgeon eggs or other fish eggs fall under this subheading instead of pure caviar.
If fresh, chilled, or frozen sturgeon eggs
Unprocessed sturgeon roe in fresh or frozen state is classified in Chapter 3 as aquatic invertebrates, not prepared caviar.
If prepared but not specifically caviar eggs
Other prepared fish eggs excluding caviar are classified here, changing based on species or processing intent.
Not sure which classification is right?
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Import Tips & Compliance
ā¢ Verify CITES permits are included as Beluga sturgeon is endangered; non-compliance leads to seizure
ā¢ Require certificate of origin and species authentication to confirm it's true sturgeon caviar, not substitutes
ā¢ Avoid misdeclaration as 'fish roe' under Chapter 3, which incurs different duties and risks penalties
Related Products under HTS 1604.31.00.00
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.