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.
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 dried sturgeon eggs
Dried fish eggs, even from sturgeon, are classified as simply dried aquatic products in Chapter 3.
If mixed with other food preparations
Caviar blended into spreads or pastes becomes food preparations not elsewhere specified.
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Import Tips & Compliance
ā¢ Obtain export permits from source countries like Azerbaijan; U.S
ā¢ Customs requires them for Appendix II species
ā¢ Label tins with harvest date and processing method to facilitate FDA prior notice filing
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.
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.
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.