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.
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 for pure shrimp paste without sauce dilution
Undiluted crustacean pastes are in 1605; sauce form with fish moves to 2103.
If fish content deemed insufficient for specific derivation
General sauces without clear fish base fall into broader 2103.90 other categories.
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
• Obtain FDA prior notice for seafood imports and ensure pasteurization records
• Label clearly as containing fish derivatives to meet allergen disclosure rules
• Differentiate from pure pastes to avoid 1605 classification
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.
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.