Aquatic invertebrates; jellyfish (Rhopilema spp.), live, fresh, chilled, frozen, dried, salted or in brine, smoked, whether or not cooked before or during smoking

HS v2017 Code: 030830

About aquatic invertebrates; jellyfish (rhopilema spp.), live, fresh, chilled, frozen, dried, salted or in brine, smoked, whether or not cooked before or during smoking

HS code 030830 covers the trade and production of aquatic invertebrates, specifically jellyfish of the Rhopilema species. This industry plays a vital role in the global seafood market, providing a unique and sought-after delicacy that is consumed worldwide. Jellyfish harvesting and processing is an important economic activity, particularly in Asia, where they are a traditional ingredient in various cuisines.

Production process

The production of jellyfish for commercial purposes involves a multi-step process. Jellyfish are typically harvested from the wild, either through manual collection or the use of specialized fishing equipment. Once collected, the jellyfish are processed, which may include cleaning, salting, drying, or freezing, depending on the desired final product. The specific techniques used can vary, but the goal is to preserve the jellyfish while maintaining their unique texture and flavor.

Production inputs

The main inputs required for the jellyfish industry include the raw material itself, which is the live jellyfish harvested from the ocean. Additionally, the industry relies on various processing equipment, such as drying racks, freezers, and packaging materials. Labor, transportation, and storage facilities are also essential inputs for this industry.

Production outputs

The primary output of HS code 030830 is processed jellyfish, which can be sold in a variety of forms, including live, fresh, chilled, frozen, dried, salted, or smoked. These jellyfish products are then consumed by various industries, such as 160520 Prepared or preserved fish, caviar and caviar substitutes prepared from fish eggs, 160590 Prepared or preserved crustaceans, molluscs and other aquatic invertebrates, and the food service industry, where they are used in a range of culinary applications.

Revisions to 030830

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 030830. The most recent 1 version of this code (030830) is in the HS v2022 system:

This page shows a legacy version of code 030830 ( HS v2017).

Older versions

Family tree for aquatic invertebrates; jellyfish (rhopilema spp.), live, fresh, chilled, frozen, dried, salted or in brine, smoked, whether or not cooked before or during smoking

    graph LR
    A["<a href='/classifications/hs/v2017/03'>03: Fish and crustaceans, molluscs and other aquatic invertebrates</a>"]
A --> B["<a href='/classifications/hs/v2017/0308'>0308: Aquatic invertebrates, other than crustaceans and molluscs; live, fresh, chilled, frozen, dried, salted or in brine, smoked, whether or not cooked before or during the smoking process; flours, meals, and pellets, fit for human consumption</a>"]
B --> C["<a href='/classifications/hs/v2017/030830'>030830: Aquatic invertebrates; jellyfish (Rhopilema spp.), live, fresh, chilled, frozen, dried, salted or in brine, smoked, whether or not cooked before or during smoking</a>"]

    B --> D["<a href='/classifications/hs/v2017/030811'>030811: Aquatic invertebrates; sea cucumbers (Stichopus japonicus, Holothuroidea), live, fresh or chilled</a>"]
B --> E["<a href='/classifications/hs/v2017/030812'>030812: Aquatic invertebrates; sea cucumbers (Stichopus japonicus, Holothuroidea), frozen</a>"]
B --> F["<a href='/classifications/hs/v2017/030819'>030819: Aquatic invertebrates; sea cucumbers (Stichopus japonicus, Holothuroidea), dried, salted or in brine, smoked, whether or not cooked before or during the smoking process</a>"]
B --> G["<a href='/classifications/hs/v2017/030821'>030821: Aquatic invertebrates; sea urchins (Strongylocentrotus spp., Paracentrotus lividus, Loxechinus albus, Echinus esculentus), live, fresh or chilled</a>"]
B --> H["<a href='/classifications/hs/v2017/030822'>030822: Aquatic invertebrates; sea urchins (Strongylocentrotus spp., Paracentrotus lividus, Loxechinus albus, Echinus esculentus), frozen</a>"]
B --> I["<a href='/classifications/hs/v2017/030829'>030829: Aquatic invertebrates; sea urchins (Strongylocentrotus spp., Paracentrotus lividus, Loxechinus albus, Echinus esculentus), dried, salted or in brine, smoked, whether or not cooked before or during smoking process</a>"]
B --> J["<a href='/classifications/hs/v2017/030890'>030890: Aquatic invertebrates; other than crustaceans, molluscs, sea urchins, sea cucumbers and jellyfish, live, fresh, chilled, frozen, dried, salted or in brine, smoked, cooked or not before or during smoking, includes edible flours, meals, and pellets</a>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level2
class B level4
class C level6
class D level6
class E level6
class F level6
class G level6
class H level6
class I level6
class J level6

  class C highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class C highlight