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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing fish fillets or high meat content
Herring/tuna preps with substantial fish go to 1604.
If broth-like without sauce derivation
Soups may shift to general preparations if not sauce-form.
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
• Specify fish species in commercial invoice
• Comply with EU/US fish stock origin traceability
• Refrigerated shipping for quality maintenance
Related Products 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.