1604.32 - Caviar substitutes:

This HTS category, 1604.32, specifically covers "caviar substitutes." These are products designed to mimic the appearance, texture, and taste of traditional caviar but are not derived from sturgeon roe. Instead, they are typically manufactured from other fish eggs, such as those from salmon, trout, or capelin, or may utilize vegetable-based ingredients and flavorings to achieve a similar sensory experience. The key distinguishing factor from traditional caviar (1604.31) is the absence of sturgeon roe as the primary ingredient.

Within the realm of caviar substitutes, this category further subdivides to differentiate based on preparation and packaging. The subcategory 1604.32.30.00 pertains to substitutes that have undergone a boiling process and are subsequently packaged in airtight containers. This indicates a level of processing and preservation specifically designed for extended shelf life and distinct culinary applications.

Conversely, the subcategory 1604.32.40.00 encompasses all other caviar substitutes that do not fit the criteria of being boiled and packaged in airtight containers. This residual category would include substitutes that may be processed differently, such as cured or smoked, or those packaged in non-airtight formats, providing a broader classification for products with varying preparation methods.