What exactly is classified as frozen halibut?

Frozen halibut refers to whole frozen fish of the species Reinhardtius hippoglossoides, Hippoglossus hippoglossus or Hippoglossus stenolepis, excluding fillets, fish meat of subheading 0304 and edible off‑al of subheadings 0303.91‑0303.99.

How should frozen halibut be stored to maintain quality?

It should be kept at temperatures below –18 °C throughout transport and storage, preserving the frozen state and preventing thaw‑refreeze cycles.

Can frozen halibut be used directly in cooking, and what preparation is typical?

Yes, it can be thawed and prepared whole or portioned for grilling, baking or steaming; the fish retains its texture and flavor when cooked from frozen after proper thawing.

Frozen Halibut

Frozen halibut is whole halibut fish that has been frozen for preservation. It is classified as a primary seafood product and is stored at frozen temperatures.

Prices, specifications and international trade for frozen halibut under HS 030331.

Frozen Halibut Price

$9,162USD/t

Published reference · Jul 1, 2026

Frozen Halibut Historical Unit Values

Frozen halibut is quoted in USD/t at DNK. Historical customs values may differ from the headline reference.

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Frozen Halibut Exports and Imports

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Denmark led reported frozen halibut exports in 2025, at $328M.

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Frozen Halibut Facts and HS Code

Frozen halibut belongs to seafood within protein and dairy. Its customs classification covers HS 030331.

Frozen Halibut HS Code

Product type	Raw
Form	Frozen
Position in the chain	Primary
Category	Seafood — Protein and dairy
HS codes	030331
Quoted in	USD/t
Reference location	DNK

Production & Handling

Processing steps for frozen halibut include Catch and transport, Gutting and cleaning, Blast freezing and bulk packaging.

Production and Storage

Perishability	High
Temperature regime	Frozen
Processing steps	Catch and transport Gutting and cleaning Blast freezing and bulk packaging

Uses & Risks

Frozen halibut uses, related products and documented risks.

Sourcing risks

Risk	Category	Severity	Mitigation
Anisakis parasite Food safetyHigh Frozen halibut can harbor Anisakis larvae; if freezing is insufficient, larvae may survive and cause gastrointestinal illness when consumed raw or undercooked.	Food safety	High	Freeze at -20 °C for at least 24 h or use validated rapid freezing; inspect and trim visible parasites.
Species substitution FraudMedium Lower‑value flatfish may be mislabeled as frozen halibut to obtain higher prices, compromising product integrity and consumer trust.	Fraud	Medium	Implement DNA barcoding verification and require supplier certification.
Ice crystal damage LogisticsMedium Improper temperature control during transport can cause large ice crystals to form in the flesh, leading to texture loss and drip loss upon thawing.	Logistics	Medium	Maintain continuous cold chain at ≤‑18 °C; use rapid freezing methods and insulated containers.

Frozen Halibut Questions

What exactly is classified as frozen halibut?: Frozen halibut refers to whole frozen fish of the species Reinhardtius hippoglossoides, Hippoglossus hippoglossus or Hippoglossus stenolepis, excluding fillets, fish meat of subheading 0304 and edible off‑al of subheadings 0303.91‑0303.99.
How should frozen halibut be stored to maintain quality?: It should be kept at temperatures below –18 °C throughout transport and storage, preserving the frozen state and preventing thaw‑refreeze cycles.
Can frozen halibut be used directly in cooking, and what preparation is typical?: Yes, it can be thawed and prepared whole or portioned for grilling, baking or steaming; the fish retains its texture and flavor when cooked from frozen after proper thawing.