HS Code for Smoked langoustine

Smoked langoustine, also known as Norway lobster (Nephrops norvegicus), is classified under HS code 0306.94. Chapter 3 covers fish and crustaceans, and heading 0306 is dedicated to crustaceans, whether in shell or not. The 0306.9x series was specifically updated in recent HS nomenclature versions to provide clearer categories for smoked crustaceans. Code 0306.94 covers Norway lobsters that have been smoked, whether or not they were cooked before or during the smoking process. This code applies regardless of whether the langoustine is presented in its shell or as shelled meat. The classification is driven by the specific species (Nephrops norvegicus) and the preservation state (smoked). Under the General Rules of Interpretation, the specific mention of Norway lobsters in the 0306 subheadings ensures that these products are not grouped with general lobsters (0306.93) or other crustaceans.

Products Included

• Smoked Norway lobsters (Nephrops norvegicus)
• Smoked langoustine tails (shelled)
• Whole smoked langoustines (in shell)
• Smoked scampi (specifically Nephrops norvegicus)

Common Misclassification

Smoked langoustine is often confused with HS code 0306.93, which is for smoked lobsters (Homarus spp.). While langoustines are often called \"Norway lobsters,\" they are a different genus and must be classified under 0306.94. Another common misclassification is 1605.30 or 1605.40. Chapter 16 is for prepared or preserved crustaceans. If the langoustine is part of a prepared dish, canned, or preserved in a way that goes beyond simple smoking (such as being pickled or in a heavy sauce), it moves to Chapter 16. Finally, fresh or chilled langoustines fall under 0306.34, not 0306.94.

FAQ

What is the HS code for smoked langoustine?

The HS code for smoked langoustine (Norway lobster) is 0306.94.

Does the code change if the langoustine is peeled?

No, HS code 0306.94 applies to smoked Norway lobsters whether they are in shell or not.