2103.90.20.00 - Sauces derived or prepared from fish 🖩

This HTS classification covers a specific group of sauces and prepared food items whose primary ingredient is derived from fish. These preparations are distinct from other categories within Heading 2103 by their foundational component. Examples include fish-based relishes, marinades, and dressings where fish or fish extracts form the dominant flavor or structural element. This category is intended for finished products ready for consumption or further culinary use.

While at the same level, this classification differs from "Nonalcoholic preparations of yeast extract (other than sauces)" (2103.90.40.00). The latter specifically pertains to yeast-based products and explicitly excludes sauces, whereas this category focuses solely on fish-derived sauces and preparations. It is important to note that preparations where fish is a minor component or seasoning would not fall under this designation.

As this is a leaf node, there are no further subcategories within the HTS database. Therefore, the classification of a product under 2103.90.20.00 hinges directly on whether it meets the criteria of being a sauce or prepared food item derived from fish. The key determining factor is the presence and prominence of fish or fish products in the formulation.