About HS Code 030692
This HS code is dedicated to the trade of smoked lobsters belonging to the Homarus genus, which includes the highly prized American and European lobsters. These crustaceans, whether cooked before or during the smoking process, and presented in or out of their shell, represent a niche market for gourmet and specialty food sectors. Smoking imparts a unique flavor profile and extends the product's shelf life, making it a versatile ingredient for chefs and a luxury item for consumers. Key importers are typically high-end food retailers, restaurants, and distributors in affluent markets like the United States, Canada, and European Union countries, where there's a strong demand for premium seafood products. Exporters primarily originate from countries with significant Homarus lobster fisheries, notably Canada, the United States, and some European nations. Trade under this code requires strict adherence to food safety regulations, proper packaging for smoked goods, and efficient logistics to maintain product integrity and quality.
Products Under This Code
Smoked American lobster tails, Cooked and smoked European lobster, Smoked whole Homarus americanus, Smoked Homarus gammarus meat, Smoked lobster claws, Smoked lobster knuckles, Smoked lobster bodies
Real World Examples
Maine Lobster (smoked), Canadian Atlantic Lobster (smoked), Brittany Lobster (smoked), Nova Scotia Lobster (smoked)
Common Misclassification
This code can be confused with 030612 (frozen lobsters, Homarus spp.) if the smoking process is not explicitly stated, or with 030632 (live, fresh, chilled lobsters, Homarus spp.) if the processing is overlooked.
Products Classified Under 0306.92
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
The United States, Canada, and France are major players in both importing and exporting these smoked lobster products.
Frequently Asked Questions
What is HS code 030692?
HS code 030692 covers: Crustaceans; lobsters (Homarus spp.), smoked, cooked or not, whether in shell or not, whether or not cooked before or during smoking. This HS code is dedicated to the trade of smoked lobsters belonging to the Homarus genus, which includes the highly prized American and European lobsters. These crustaceans, whether cooked before or during the smoking process, and presented in or out of their shell, represent a niche market for gourmet and specialty food sectors. Smoking imparts a unique flavor profile and extends the product's shelf life, making it a versatile ingredient for chefs and a luxury item for consumers. Key importers are typically high-end food retailers, restaurants, and distributors in affluent markets like the United States, Canada, and European Union countries, where there's a strong demand for premium seafood products. Exporters primarily originate from countries with significant Homarus lobster fisheries, notably Canada, the United States, and some European nations. Trade under this code requires strict adherence to food safety regulations, proper packaging for smoked goods, and efficient logistics to maintain product integrity and quality.
What products fall under HS code 030692?
Smoked American lobster tails, Cooked and smoked European lobster, Smoked whole Homarus americanus, Smoked Homarus gammarus meat, Smoked lobster claws, Smoked lobster knuckles, Smoked lobster bodies
What are common misclassifications for HS code 030692?
This code can be confused with 030612 (frozen lobsters, Homarus spp.) if the smoking process is not explicitly stated, or with 030632 (live, fresh, chilled lobsters, Homarus spp.) if the processing is overlooked.
How is HS code 030692 structured?
HS code 030692 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 (92) specify the subheading. This code is standardized globally by the World Customs Organization.