HS Code for Smoked abalone

Smoked abalone is classified under HS code 0307.87, a designation that specifically covers molluscs of the genus Haliotis that have been preserved through smoking. Chapter 3 of the Harmonized System is dedicated to fish, crustaceans, and molluscs. Heading 0307 covers molluscs, whether in shell or not, and includes various states of preservation such as live, fresh, chilled, frozen, dried, salted, or in brine. Subheading 0307.87 is the specific code for abalone that has undergone the smoking process. It is important to note that the smoking process may involve cooking the product before or during the smoking stage; however, as long as the product is not further prepared or preserved by other methods, such as being canned in a heavy sauce or incorporated into a complex prepared meal, it remains within Chapter 3. The classification is driven by the biological identity of the mollusc and the specific preservation technique of smoking, which is explicitly mentioned in the subheading text.

Products Included

• Whole smoked abalone
• Sliced smoked abalone meat
• Smoked abalone in shell
• Vacuum-packed smoked abalone
• Smoked and dried abalone

Common Misclassification

A common misclassification occurs with HS code 1605.57, which covers prepared or preserved abalone. If the abalone has been cooked by means other than smoking (e.g., boiled and then canned in brine or sauce), it must be classified in Chapter 16. Additionally, importers sometimes confuse this with 0307.81, which is strictly for live, fresh, or chilled abalone that has not undergone the smoking process.

FAQ

What is the HS code for smoked abalone?

The HS code for smoked abalone is 0307.87, which includes abalone whether in shell or not, provided it is smoked.

Does this code include canned abalone?

Generally, no. Canned abalone is usually considered "prepared or preserved" and is classified under HS code 1605.57.