HS Code for Frozen cold-water prawns

Frozen cold-water prawns and shrimps are classified under HS code 0306.16. This classification is determined by both the species and the preservation method. The Harmonized System distinguishes between "cold-water" and "other" (usually warm-water or tropical) prawns. Cold-water species primarily include those of the genus Pandalus, such as the Northern Prawn (Pandalus borealis), and the genus Crangon, such as the common brown shrimp (Crangon crangon). These species are typically smaller and caught in wild fisheries in northern latitudes. Under the rules of Chapter 3, crustaceans can be frozen raw or frozen after being cooked by steaming or boiling in water, provided they remain in their shells during the cooking process. This specific allowance is what keeps these products in heading 0306 rather than moving them to Chapter 16. If the prawns are peeled before cooking, or if they are prepared in a way that goes beyond simple boiling (such as breading or adding sauces), they would no longer qualify for this code. The freezing process must be the primary method of long-term preservation for the product to be classified here.

Products Included

• Frozen Northern Prawns (Pandalus borealis)
• Frozen Brown Shrimp (Crangon crangon)
• Frozen cold-water prawns, cooked in-shell and then frozen
• Frozen raw cold-water shrimps, shell-on or peeled

Common Misclassification

This code is often confused with HS code 0306.17, which covers "other" shrimps and prawns, primarily warm-water species like Vannamei or Black Tiger prawns. Importers must verify the scientific genus (Pandalus or Crangon) to use 0306.16. Additionally, if the prawns are cooked after being peeled, they should be classified under 1605.21 (prepared or preserved prawns), as Chapter 3 only allows in-shell cooking.

FAQ

What is the HS code for frozen cold-water prawns?

The HS code for frozen cold-water prawns, specifically Pandalus spp. and Crangon crangon, is 0306.16.

Can cooked prawns be classified under 0306.16?

Yes, but only if they were cooked by steaming or boiling in water while still in their shells. If they were cooked after peeling, they move to Chapter 16.