About HS Code 030691
This category specifically covers rock lobsters and other sea crawfish, identified by their scientific genera (Palinurus, Panulirus, Jasus), that have undergone smoking, regardless of whether they were cooked prior to or during the smoking process, and whether they are in or out of their shell. This processing method extends shelf life and imparts a distinct flavor, making these high-value crustaceans accessible to a broader market beyond just fresh consumption. Major importers are typically gourmet food distributors, high-end supermarkets, and hospitality sectors in countries with strong culinary traditions and disposable income, such as those in Europe, North America, and parts of Asia. Exporters are often coastal nations with significant rock lobster fisheries, including Australia, New Zealand, South Africa, and various Caribbean countries. Key trade considerations involve food safety standards for smoked products, packaging to preserve quality, and adherence to CITES regulations for certain species if applicable.
Products Under This Code
Smoked rock lobster tails, Cooked and smoked spiny lobster, Smoked whole sea crawfish, Smoked Jasus lobster meat, Panulirus argus smoked, Smoked Palinurus elephas, Smoked rock lobster claws
Real World Examples
Western Rock Lobster (smoked), Caribbean Spiny Lobster (smoked), New Zealand Rock Lobster (smoked), South African Rock Lobster (smoked)
Common Misclassification
This code might be confused with 030611 (frozen rock lobsters) if the smoking process isn't clearly declared, or with 030631 (live, fresh, chilled rock lobsters) if the processing is overlooked.
Products Classified Under 0306.91
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
Top importers include the United States, France, and Japan, with Australia, New Zealand, and South Africa being significant exporters.
Frequently Asked Questions
What is HS code 030691?
HS code 030691 covers: Crustaceans; rock lobsters and other sea crawfish (Palinurus spp., Panulirus spp., Jasus spp.), smoked, cooked or not, whether in shell or not, whether or not cooked before or during smoking. This category specifically covers rock lobsters and other sea crawfish, identified by their scientific genera (Palinurus, Panulirus, Jasus), that have undergone smoking, regardless of whether they were cooked prior to or during the smoking process, and whether they are in or out of their shell. This processing method extends shelf life and imparts a distinct flavor, making these high-value crustaceans accessible to a broader market beyond just fresh consumption. Major importers are typically gourmet food distributors, high-end supermarkets, and hospitality sectors in countries with strong culinary traditions and disposable income, such as those in Europe, North America, and parts of Asia. Exporters are often coastal nations with significant rock lobster fisheries, including Australia, New Zealand, South Africa, and various Caribbean countries. Key trade considerations involve food safety standards for smoked products, packaging to preserve quality, and adherence to CITES regulations for certain species if applicable.
What products fall under HS code 030691?
Smoked rock lobster tails, Cooked and smoked spiny lobster, Smoked whole sea crawfish, Smoked Jasus lobster meat, Panulirus argus smoked, Smoked Palinurus elephas, Smoked rock lobster claws
What are common misclassifications for HS code 030691?
This code might be confused with 030611 (frozen rock lobsters) if the smoking process isn't clearly declared, or with 030631 (live, fresh, chilled rock lobsters) if the processing is overlooked.
How is HS code 030691 structured?
HS code 030691 is a 6-digit subheading under the Harmonized System. The first 2 digits (03) identify the chapter, digits 3-4 (06) identify the heading, and digits 5-6 (91) specify the subheading. This code is standardized globally by the World Customs Organization.