Frozen Langoustine
Frozen langoustine is frozen Norway lobster (Nephrops norvegicus) intended for human consumption, whether in shell or not, and may be smoked or cooked by steaming or boiling.
Prices, specifications and international trade for frozen langoustine under HS 030615.
Frozen Langoustine Price
Published reference · Jul 1, 2026
Frozen langoustine is quoted in USD/t at GBR. Historical customs values may differ from the headline reference.
Explore frozen langoustine pricesFrozen Langoustine Exports and Imports
United Kingdom led reported frozen langoustine exports in 2025, at $100M.
Compare frozen langoustine exporting countriesFrozen Langoustine Specifications and Quality
Frozen langoustine grading factors include Size grading, Shell condition, and Meat yield and texture.
Grading Factors
Quality assessment for frozen langoustine considers Size grading, Shell condition, and Meat yield and texture.
- Size grading
Langoustines are sorted by size, typically by count per kilogram, because larger specimens command higher prices and are preferred for whole presentation dishes.
- Shell condition
The shell should be intact and free from cracks or breaks, as damaged shells can lead to dehydration, freezer burn, and reduced visual appeal.
- Meat yield and texture
The tail meat should be firm and full, indicating good condition at harvest; soft or mushy meat suggests poor handling or age.
- Color and appearance
A bright, uniform color and clean appearance are expected; discoloration or black spots can indicate spoilage or improper handling.
- Freezing quality
The freezing process should be rapid to preserve texture and flavor; signs of slow freezing include large ice crystals and a dry, fibrous texture.
Common Defects
Recorded defects for frozen langoustine include Freezer burn, Broken or missing appendages, and Soft or mushy meat.
- Freezer burn
Dry, whitish patches on the shell or meat caused by dehydration during storage, leading to a tough texture and off-flavors.
- Broken or missing appendages
Legs, claws, or antennae may be broken off during handling, reducing the product's visual appeal and marketability.
- Soft or mushy meat
Meat that is not firm indicates poor post-harvest handling, such as delayed freezing or temperature abuse, and is unacceptable for premium use.
Frozen Langoustine Facts and HS Code
Frozen langoustine belongs to seafood within protein and dairy. Its customs classification covers HS 030615.
Frozen Langoustine HS Code
| Also known as | Norway lobster |
|---|---|
| Scientific name | Nephrops norvegicus |
| Product type | Raw |
| Form | Frozen |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030615 |
| Quoted in | USD/t |
| Reference location | GBR |
Production & Handling
Frozen langoustine storage guidance: Store frozen langoustines at deep-frozen temperatures to prevent thawing and refreezing, which degrades texture and increases microbial risk. Maintain a consistent cold chain to avoid ice crystal formation and dehydration.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Frozen |
| Storage conditions | Store frozen langoustines at deep-frozen temperatures to prevent thawing and refreezing, which degrades texture and increases microbial risk. Maintain a consistent cold chain to avoid ice crystal formation and dehydration. |
| Production methods | Wild capture |
| Processing steps |
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Packaging
Typical frozen langoustine packaging includes Individually quick frozen (IQF) in poly bags, Block frozen in cartons, and Vacuum-packed in trays.
- Individually quick frozen (IQF) in poly bags
Each langoustine is frozen separately, allowing for easy portioning and preventing clumping; common for retail and food service use.
- Block frozen in cartons
Langoustines are frozen together in a block, often with a glaze of water, which protects against dehydration but requires thawing of the entire block.
- Vacuum-packed in trays
Langoustines are placed in trays and vacuum-sealed to prevent freezer burn and extend shelf life; suitable for high-end retail presentation.
Uses & Risks
Frozen langoustine is used in Whole cooked langoustine, Langoustine tails, and Seafood platters.
End Uses
- Whole cooked langoustine
Served as a premium seafood dish, often grilled or steamed, where the intact shell and claws are presented for visual appeal.
- Langoustine tails
The tail meat is extracted and used in dishes like scampi, pasta, or salads, valued for its sweet, delicate flavor.
- Seafood platters
Frozen langoustines are thawed and arranged on chilled platters for restaurants and catering, offering an upscale addition.
- Processed seafood products
Langoustine meat is used in prepared dishes such as soups, bisques, or ready meals, where it is incorporated after thawing.
Uses and Related Commodities
| Downstream industries | Food service and restaurants, Retail seafood counters, Seafood processing and value-added manufacturing, Catering and event services |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Histamine formation Food safetyHigh If langoustines are not kept at proper temperatures after harvest, bacteria can convert amino acids into histamine, causing scombroid poisoning. | Ensure rapid chilling and freezing on board, and maintain the cold chain throughout storage and transport. |
Cold chain breakdown LogisticsHigh Any interruption in the frozen temperature can lead to thawing, refreezing, and quality degradation, including textural damage and microbial growth. | Use temperature-controlled containers and monitoring devices, and inspect temperature records upon receipt. |
Overfishing of wild stocks SustainabilityMedium Langoustine fisheries can be subject to overexploitation, leading to reduced availability and potential regulatory restrictions. | Source from fisheries with sustainable management plans and consider certifications that verify responsible practices. |
Frozen Langoustine Questions
- What is the difference between frozen langoustine and frozen shrimp?
- Langoustine is a distinct species, Nephrops norvegicus, with a sweeter, more delicate flavor and a different appearance, including long claws. Shrimp belong to a different family and have a different texture and taste profile.
- How should frozen langoustines be thawed?
- Thaw langoustines slowly in a refrigerator to preserve texture and prevent moisture loss. Avoid thawing at room temperature or in warm water, which can cause the meat to become mushy.
- Can frozen langoustines be cooked directly from frozen?
- Yes, they can be cooked from frozen, but cooking times will be longer. For best results, thaw them first to ensure even cooking and to avoid a rubbery texture.
- What is the shelf life of frozen langoustines?
- When stored at deep-frozen temperatures, frozen langoustines can maintain quality for several months, but the exact duration depends on the packaging and storage conditions. Always check the best-before date on the packaging.
- Are frozen langoustines sold with or without the shell?
- Both forms are available; whole langoustines include the shell and are often cooked, while tails are shelled and ready for use in dishes. The choice depends on the intended culinary application.