HS Code for Smoked Norway lobster

Smoked Norway lobster is classified under HS code 0306.94. This classification is part of Chapter 3, which encompasses fish and crustaceans. The code is specific to the species Nephrops norvegicus, commonly known as the Norway lobster, Dublin Bay prawn, or langoustine. The 0306.9x series was specifically designed to include crustaceans that have been smoked, whether they are whole, in shell, or shelled. A critical aspect of this classification is that the smoking process can be accompanied by cooking, but the product must not be further prepared. This ensures that the item remains within the scope of Chapter 3 rather than moving to the more processed categories of Chapter 16. The classification applies to both wild-caught and farmed Nephrops norvegicus that have undergone traditional or industrial smoking processes.

Products Included

• Smoked whole Norway lobsters
• Smoked Norway lobster tails, in shell
• Shelled and smoked Norway lobster meat
• Cooked and smoked langoustines
• Frozen smoked Norway lobsters

Common Misclassification

Smoked Norway lobster is often misclassified under HS code 0306.15, which is reserved for frozen Norway lobsters that have not been smoked. Another frequent error is the use of HS code 1605.40, which covers prepared or preserved Norway lobster. If the lobster is preserved in a way that goes beyond smoking (such as being canned, vacuum-packed with sauces, or prepared as a meal), it must be moved to Chapter 16. Additionally, it should not be confused with 0306.91 (rock lobsters) or 0306.93 (crabs), as the species identification is paramount for 0306.94.

FAQ

What is the HS code for smoked Norway lobster?

The correct HS code is 0306.94, which specifically covers the species Nephrops norvegicus that has been smoked.

Does 0306.94 include frozen products?

Yes, as long as the Norway lobster has been smoked, it remains under 0306.94 even if it is subsequently frozen for transport and preservation.