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:
This is a category heading rather than a rate line — pick one of the codes below to see its full duty stack.
Subordinate codes (28)
| Code | Description |
|---|---|
| 0307.11.00 | Live, fresh or chilled |
| 0307.12.00 | Frozen |
| 0307.19.01 | Other |
| 0307.21.00.00 | Live, fresh or chilled |
| 0307.22.00.00 | Frozen |
| 0307.29.01.00 | Other |
| 0307.31.00 | Live, fresh or chilled |
| 0307.32.00.00 | Frozen |
| 0307.39.01.00 | Other |
| 0307.42.00 | Live, fresh or chilled |
| 0307.43.00 | Frozen |
| 0307.49.01 | Other |
| 0307.51.00.00 | Live, fresh or chilled |
| 0307.52.00.00 | Frozen |
| 0307.59.01.00 | Other |
| 0307.60.00.00 | Snails, other than sea snails |
| 0307.71.00 | Live, fresh or chilled |
| 0307.72.00 | Frozen |
| 0307.79.01 | Other |
| 0307.81.00.00 | Live, fresh or chilled abalone (<i>Haliotis spp.)</i> |
| 0307.82.00.00 | Live, fresh or chilled stromboid conchs (<i>Strombus spp.</i>) |
| 0307.83.00.00 | Frozen abalone (<i>Haliotis spp.)</i> |
| 0307.84.00.00 | Frozen stromboid conchs (<i>Strombus spp.</i>) |
| 0307.87.00.00 | Other abalone (<i>Haliotis spp.</i>) |
| 0307.88.00.00 | Other stromboid conchs (<i>Strombus spp.</i>) |
| 0307.91.03 | Live, fresh or chilled |
| 0307.92.01 | Frozen |
| 0307.99.03.00 | Other |
Frequently asked
- What does 0307 cover?
- 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:. This is a heading-level category with several subordinate codes — open one to see its full duty breakdown.
- Where does this data come from?
- Codes and MFN base rates come from the full USITC HTS 2026 Rev.11 export. Section 301/232/122 surcharge mappings are approximated pending code-level review. Every rate carries a source_url and effective_from, so you can trace it back to the controlling notice.