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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | +20.0% | 20% |
| 🇲🇽Mexico | Free | +10.0% | 10% |
| 🇨🇦Canada | Free | +10.0% | 10% |
| 🇩🇪Germany | Free | +10.0% | 10% |
| 🇯🇵Japan | Free | +12.5% | 12.5% |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing more than 20% fish by weight and presented as a food preparation
Products with high fish content shift to Chapter 16 for fish preparations, excluding those primarily sauces.
If heavily modified with non-fish additives exceeding sauce characteristics
Food preparations not specifically fitting 2103 move to 2106 as other miscellaneous edibles.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify fish content exceeds 20% by weight to avoid reclassification to Chapter 16; provide lab analysis certificates
• Ensure labeling complies with FDA seafood safety standards and includes allergen warnings for fish
• Avoid quota issues by confirming product is not mixed condiment under 2103.90.74 limitations
Related Products under HTS 2103.90.20.00
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.