What is the HS code for dried abalone?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
030787
Molluscs; abalone (Haliotis spp.), whether in shell or not, dried, salted, in brine, or smoked, cooked or not before or during the smoking process
Heading 0307 — Molluscs; whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked molluscs, whether in shell or not, whether or not cooked before or during the smoking process
Chapter 03: Fish and crustaceans
Plain-language overview
Use HS-6 030787 when importing or exporting dried, salted, or smoked abalone, whether in shell or not. For example, a shipment of dried abalone packaged in vacuum-sealed bags falls under this code.
This code specifically targets abalone from the genus Haliotis, which can be processed in various ways, including drying and smoking. If you're dealing with fresh or live abalone, you would need to look at a different code, such as 0307XX for live molluscs.
When classifying abalone, consider whether it has been cooked before or during the smoking process. This distinction is crucial, as it can affect the applicable HS code. For instance, smoked abalone that hasn’t been cooked would still fall under 030787.
If you're unsure whether your abalone product fits this classification, compare it with similar HS codes like 030786 for other molluscs or 030788 for abalone in different preparations.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
dried abalone · smoked abalone · salted abalone · abalone classification · Haliotis spp. · molluscs HS code · importing abalone · exporting abalone · abalone packaging · abalone processing · frozen abalone · canned abalone · culinary abalone · abalone in brine · abalone products · abalone shipments
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Dried abalone packaged in 500g vacuum-sealed bags
- Smoked abalone fillets in brine for culinary use
- Salted abalone ready for export to Asian markets
- Canned smoked abalone for retail distribution
- Frozen abalone products for restaurant supply
- Dried abalone slices for use in traditional dishes
- Salted whole abalone sold in bulk packaging
- Smoked abalone snacks for gourmet food stores
Common questions
Frequent classification questions with short practical guidance.
How to classify smoked abalone for export?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Is salted abalone covered under HS 030787?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can I use HS 030787 for canned abalone?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the requirements for importing abalone?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How do I package abalone for international shipping?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Are there specific regulations for abalone exports?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What is the difference between HS 030786 and 030787?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
How to classify dried and smoked abalone for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
What products fall under HS code 030787 for abalone
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Guidelines for exporting salted abalone products
Check the exact product specs and destination-country tariff notes before finalizing the code.
Understanding the classification of Haliotis spp. abalone
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Best practices for packaging dried abalone for export
Check the exact product specs and destination-country tariff notes before finalizing the code.
What to know about importing smoked abalone
Check the exact product specs and destination-country tariff notes before finalizing the code.
Differences between fresh and dried abalone classifications
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
Customs requirements for abalone in brine shipments
Check the exact product specs and destination-country tariff notes before finalizing the code.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of abalone are included in HS code 030787?
- HS code 030787 includes dried, salted, or smoked abalone, whether in shell or not, from the Haliotis genus.
- Can I classify cooked abalone under HS 030787?
- Yes, cooked abalone that is dried, salted, or smoked can be classified under HS 030787.
- What is the difference between HS 030787 and HS 030786?
- HS 030787 specifically covers abalone, while HS 030786 includes other types of molluscs.
- Are there any special import regulations for abalone?
- Yes, importing abalone may require specific health certifications and compliance with local regulations.
- How should I package dried abalone for export?
- Dried abalone should be vacuum-sealed and labeled properly to ensure freshness and compliance with customs regulations.
- Is there a specific weight limit for abalone shipments?
- Weight limits can vary by country, so check the regulations of the destination country before shipping.
- What is the best way to store smoked abalone?
- Smoked abalone should be stored in a cool, dry place and consumed within the recommended time frame for best quality.
- Can I export abalone in brine under HS 030787?
- Yes, abalone in brine can be classified under HS 030787 as long as it meets the criteria for drying, salting, or smoking.
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