Molluscs; cuttle fish and squid, whether in shell or not, dried, salted, in brine, or smoked, cooked or not before or during the smoking process

HS code 030749 covers: Molluscs; cuttle fish and squid, whether in shell or not, dried, salted, in brine, or smoked, cooked or not before or during the smoking process. This category includes cuttlefish and squid preserved through drying, salting, brining, or smoking, methods that significantly extend their shelf life and create distinct flavor profiles. These preserved cephalopods are highly valued in specific culinary traditions, particularly in Asian and Mediterranean cuisines, often used as ingredients in complex dishes or as shelf-stable snacks. Major importers are typically countries with a strong demand for traditional preserved seafood, such as China, Hong Kong, and various Southeast Asian nations. Exporters often originate from regions with abundant cuttlefish and squid resources and established processing industries, including China, Vietnam, and Spain. Key considerations in this trade involve adherence to specific moisture content, salt levels, and food safety regulations for preserved products, as well as appropriate packaging for ambient storage and clear labeling of the preservation method.

Dried squid strips, salted cuttlefish, squid in brine, smoked squid rings, dried baby squid, cuttlefish jerky, brined calamari

This code is differentiated from 030742 (live/fresh/chilled) and 030743 (frozen) by its specific preservation methods. Careful attention to the processing state is crucial to avoid misclassification.

HS code 030749 is a 6-digit subheading under the Harmonized System. The first 2 digits (03) identify the chapter, digits 3-4 (07) identify the heading, and digits 5-6 (49) specify the subheading. This code is standardized globally by the World Customs Organization.