Sauces derived or prepared from fish
Sauces and preparations therefore; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard: > Other: > Sauces derived or prepared from fish
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 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 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(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 2103.90.20.00
Fish Sauce (Nuoc Mam)
A fermented fish sauce made from anchovies or other small fish, salt, and water, originating from Southeast Asia. It falls under HTS 2103.90.20.00 as a sauce derived or prepared from fish, used as a condiment in cooking and dipping.
XO Sauce
A spicy seafood sauce from Hong Kong made with dried scallops, shrimp, chilies, and fermented black beans derived from fish extracts. Classified under HTS 2103.90.20.00 due to its primary fish-derived components and use as a culinary sauce.
Shrimp Paste Sauce (Belacan-based)
A pungent sauce prepared from fermented shrimp paste mixed with chilies and fish elements, common in Malaysian cuisine. It qualifies for HTS 2103.90.20.00 as derived from fish and aquatic products used as a sauce.
Fish Teriyaki Sauce
A prepared teriyaki sauce incorporating fish stock or bonito flakes as key deriving ingredients, used in Japanese grilling. HTS 2103.90.20.00 covers it as a fish-derived sauce per chapter notes excluding high-meat preps.
Miso Soup Base with Fish Dashi
Concentrated paste or liquid base for miso soup using fish dashi from kombu and bonito, prepared as a sauce-like flavoring. Falls under HTS 2103.90.20.00 for fish-derived sauces and preparations.
Prahok Paste Sauce
Cambodian fermented fish paste thinned into a sauce form with water or aromatics, used in stews and dips. Classified in HTS 2103.90.20.00 as a fish-prepared sauce, distinct from solid pastes.
Anchovy Paste Sauce
Smooth sauce made from ground anchovies, olive oil, and garlic, used in Italian cooking like puttanesca. HTS 2103.90.20.00 applies as a fish-derived sauce preparation.
Garum Fish Sauce
Modern recreation of ancient Roman fermented fish sauce from fish entrails and salt, used as umami seasoning. Fits HTS 2103.90.20.00 for sauces prepared or derived from fish.
Ceviche Sauce Mix
Prepared sauce base for ceviche using fish broth, lime, and chilies, derived from fish extracts. Under HTS 2103.90.20.00 as a fish-prepared sauce for Latin American cuisine.
Bonito Flake Dashi Sauce
Liquid or concentrated dashi sauce made by steeping bonito flakes (dried fish) in water, essential for Japanese broths. HTS 2103.90.20.00 for fish-derived sauces.
Fish Bouillabaisse Base Sauce
Concentrated sauce base for French bouillabaisse soup, derived from fish stock, tomatoes, and saffron. Qualifies under HTS 2103.90.20.00 as fish-prepared sauce.
Mam Nem Fermented Fish Sauce
Vietnamese fermented sauce from fish and pineapple, known for its sweet-sour profile in spring rolls. HTS 2103.90.20.00 covers fish-derived fermented sauces.
Colatura di Alici
Italian anchovy essence sauce, fermented from small fish in barrels, akin to ancient garum. Classified as fish-derived sauce in HTS 2103.90.20.00.
Fish Ponzu Sauce
Citrus-soy sauce infused with fish dashi for ponzu, used in Japanese dipping and marinades. Under HTS 2103.90.20.00 for its fish-derived essence.
Squid Ink Sauce with Fish Base
Gourmet pasta sauce combining squid ink with fish stock and seafood, derived from fish components. HTS 2103.90.20.00 for fish-prepared sauces.