Caviar Hs Code

Caviar harmonized system code

Product Overview Caviar classified under HS Code 160431 refers to prepared or preserved fish roe, specifically the processed eggs of sturgeon and related species, intended for human consumption. This product typically exhibits a granular texture with a distinctive briny flavor, characterized by uniform egg size ranging from 2 to 4 mm in diameter and a moisture content between 50-60%. Processing involves salting (malossol method) to ensure preservation without compromising organoleptic qualities. HS Code 160431 encompasses various subcategories including fresh, frozen, salted, and pasteurized caviar, each meeting defined hygiene and quality standards. Commercially, caviar is utilized predominantly in luxury food service sectors, gourmet retail markets, and high-end culinary processing, where it serves as a premium ingredient or delicacy. Its market positioning is anchored in its exclusivity, traceability, and consistent quality, which confer a competitive advantage in international gourmet food trade and niche export markets. HS Code Classification & Trade Specifications The HS Code 160431 is situated within Chapter 16 (Preparations of meat, fish or crustaceans) and specifically under Heading 1604 (Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs). The subheading 31 denotes “Caviar and caviar substitutes prepared from fish eggs.” This classification is justified by the product’s nature as fish roe subjected to preservation processes including salting and pasteurization, distinguishing it from fresh or frozen fish eggs classified elsewhere. Trade considerations mandate packaging in hermetically sealed containers—typically glass jars or metal tins—with net weights ranging from 30 to 250 grams to maintain product integrity. Preservation standards require refrigeration at 0-4°C and adherence to sanitary and phytosanitary measures aligned with WTO protocols. Shipping conditions emphasize cold chain logistics to prevent spoilage and quality degradation. Compliance with Codex Alimentarius and ISO quality standards ensures product uniformity, safety, and acceptance in global markets, facilitating efficient customs clearance and minimizing classification disputes.

Caviar Chapter Note

1.- This Chapter does not cover meat, meat offal, fish, crustaceans, molluscs or other aquatic invertebrates, as well as insects, prepared or preserved by the processes specified in Chapter 2 or 3, Note 6 to Chapter 4 or in heading 05.04. 2.- Food preparations fall in this Chapter provided that they contain more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof. In cases where the preparation contains two or more of the products mentioned above, it is classified in the heading of Chapter 16 corresponding to the component or components which predominate by weight. These provisions do not apply to the stuffed products of heading 19.02 or to the preparations of heading 21.03 or 21.04. Subheading Notes. 1.- For the purposes of subheading 1602.10, the expression “homogenised preparations” means preparations of meat, meat offal, blood or insects, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of meat, meat offal or insects. This subheading takes precedence over all other subheadings of heading 16.02. 2.- The fish, crustaceans, molluscs and other aquatic invertebrates specified in the subheadings of heading 16.04 or 16.05 under their common names only, are of the same species as those mentioned in Chapter 3 under the same name