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.
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 processed with non-sturgeon eggs or artificial additives
Products imitating caviar using other fish eggs or substitutes are directed to this heading.
If frozen sturgeon not processed into caviar
Frozen sturgeon itself, even with roe, stays in Chapter 3 as fresh fish rather than prepared eggs.
If preserved in vinegar or oil, not just salt
Acid-preserved fish eggs may fall under fruits/nuts/vegetables preparations if not qualifying as caviar.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
ā¢ Include lab analysis reports confirming sturgeon species to prevent reclassification as substitute caviar
ā¢ Use refrigerated shipping and declare exact salt content to comply with FDA seafood safety standards
ā¢ Watch for common pitfalls like undeclared additives, which could shift classification to prepared fish products
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.
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.