Live Carp
Live carp are live fish belonging to various carp species. They are marketed as live seafood for direct consumption.
Prices, specifications and international trade for live carp under HS 030193.
Live Carp Price
Published reference · Jun 1, 2026
Live carp is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.
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Czechia led reported live carp exports in 2025, at $35.9M.
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Live carp grading factors include Vitality, External condition, and Eye and gill condition.
Grading Factors
Quality assessment for live carp considers Vitality, External condition, and Eye and gill condition.
- Vitality
The fish's activity level and responsiveness are assessed because active, vigorous fish are more likely to survive transport and arrive in good condition.
- External condition
The absence of external injuries, lesions, or parasites is checked because these can indicate disease or poor handling, affecting the fish's health and marketability.
- Eye and gill condition
Clear, bright eyes and healthy gill color are indicators of overall health and freshness, which are important for the fish's survival and quality.
- Size and weight uniformity
Uniform size and weight are important for consistent pricing and customer expectations, and they also affect handling and transport logistics.
Common Defects
Recorded defects for live carp include Lethargy or low activity, External injuries or lesions, and Cloudy or sunken eyes.
- Lethargy or low activity
Fish that are lethargic, listless, or show reduced swimming activity may be stressed or unhealthy, reducing their ability to survive transport and indicating poor condition.
- External injuries or lesions
Visible wounds, ulcers, or lesions on the skin or fins can indicate disease or poor handling, affecting the fish's health and marketability.
- Cloudy or sunken eyes
Cloudy or sunken eyes are signs of poor health or dehydration, which can affect the fish's vitality and survival.
- Gill abnormalities
Abnormal gill color or excessive mucus on the gills can indicate respiratory distress or disease, compromising the fish's ability to breathe.
Live Carp Facts and HS Code
Live carp belongs to seafood within protein and dairy. Its customs classification covers HS 030193.
Live Carp HS Code
| Also known as | common carp, Chinese carps |
|---|---|
| Product type | Raw |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030193 |
| HS6 description | Fish; live, carp (Cyprinus spp., Carassius spp., Ctenopharyngodon idellus, Hypophthalmichthys spp., Cirrhinus spp., Mylopharyngodon piceus, Catla catla, Labeo spp., Osteochilus hasselti, Leptobarbus hoeveni, Megalobrama spp.) |
| Quoted in | USD/t |
| Reference location | CHN |
Production & Handling
Live carp storage guidance: Live carp must be kept in water with adequate oxygen levels and temperature control to maintain health and vitality. Water quality must be monitored to prevent stress, disease, and mortality during holding and transport.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Live carp must be kept in water with adequate oxygen levels and temperature control to maintain health and vitality. Water quality must be monitored to prevent stress, disease, and mortality during holding and transport. |
| Production methods | Farmed, Wild capture |
| Processing steps |
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Packaging
Typical live carp packaging includes Aerated tanker and Oxygenated holding tank.
- Aerated tanker
Tanker trucks or specialized containers with aeration systems are used for transporting live carp in bulk. These maintain oxygen levels and water quality during transit.
- Oxygenated holding tank
Large, oxygenated tanks or vats are used for holding live carp at wholesale or retail locations. They allow for short-term storage while keeping the fish alive.
Uses & Risks
Live carp is used in Home consumption, Restaurant and food service, and Cultural and ceremonial use.
End Uses
- Home consumption
Consumers purchase live carp and slaughter them at home for immediate cooking, ensuring maximum freshness and control over the final product.
- Restaurant and food service
Restaurants and food service establishments buy live carp to prepare dishes on demand, offering customers the freshest possible fish.
- Cultural and ceremonial use
Live carp are used in certain cultural or ceremonial events where live fish are required, such as traditional festivals or rituals.
- Breeding and stocking
Live carp may be sold to other aquaculture operations for breeding or stocking purposes, though this is less common than food use.
Uses and Related Commodities
| Downstream industries | Retail fish markets, Restaurants and food service, Aquaculture and fisheries, Live fish trading |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Disease outbreak DiseaseHigh Live carp can carry pathogens that cause diseases such as koi herpesvirus, which can spread rapidly in crowded transport conditions and cause high mortality. | Source from farms with health monitoring and quarantine protocols, and inspect fish for signs of disease before loading. |
Transport mortality LogisticsHigh Transport failures such as oxygen depletion, water quality deterioration, or temperature extremes can cause stress and mortality during transit. | Use well-maintained aeration systems, monitor water quality regularly, and ensure proper stocking densities to reduce stress. |
Parasite or bacterial contamination Food safetyMedium Live carp may harbor parasites or bacteria that can cause foodborne illness if the fish is not handled and cooked properly after slaughter. | Ensure proper handling and cooking instructions are provided to end consumers, and maintain hygiene during transport and holding. |
Live Carp Questions
- What species are included under the commodity name Live carp?
- Live carp covers species such as Cyprinus spp., Carassius spp., Ctenopharyngodon idellus, Hypophthalmichthys spp., Cirrhinus spp., Mylopharyngodon piceus, Catla catla, Labeo spp., Osteochilus hasselti, Leptobarbus hoeveni and Megalobrama spp.
- How should live carp be stored and transported to maintain quality?
- Live carp should be kept alive in clean, well‑oxygenated water at appropriate temperatures and transported in temperature‑controlled containers that preserve the water quality and prevent stress.
- What are common uses for live carp after delivery?
- Live carp are typically sold for fresh consumption, aquaculture stocking, or culinary preparation where the fish are processed whole after being kept alive.