Live Langoustine
Live langoustine is the live, fresh or chilled Norway lobster (Nephrops norvegicus) harvested from the north‑eastern Atlantic and Mediterranean. It is a primary seafood product sold as a raw crustacean for immediate consumption.
Prices, specifications and international trade for live langoustine under HS 030634.
Live Langoustine Price
Published reference · Jun 1, 2026
Live langoustine is quoted in USD/t at GBR. Historical customs values may differ from the headline reference.
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United Kingdom led reported live langoustine exports in 2025, at $70.7M.
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Explore live langoustine suppliersLive Langoustine Specifications and Quality
Live langoustine grading factors include Vitality, Size and weight, and Shell condition.
Grading Factors
Quality assessment for live langoustine considers Vitality, Size and weight, and Shell condition.
- Vitality
Assessors check that each animal is active and responsive, because a live product must arrive at its destination in a state that assures freshness and quality.
- Size and weight
Size grading ensures uniform portions for buyers, as larger individuals command different market segments and cooking applications.
- Shell condition
The shell should be intact and free from cracks or damage, which can indicate stress during handling and affect survival.
- Colour and appearance
A bright, consistent colour and clean appearance signal healthy animals and proper handling, while dull or discolored shells may suggest poor condition.
Common Defects
Recorded defects for live langoustine include Dead or moribund individuals, Missing limbs or claws, and Soft or cracked shell.
- Dead or moribund individuals
Animals that are dead or dying at delivery are rejected because they no longer meet the live specification and can deteriorate rapidly.
- Missing limbs or claws
Loss of appendages can occur during capture or handling, reducing the visual appeal and market value of the product.
- Soft or cracked shell
A soft or damaged shell may indicate recent molting or rough handling, making the animal more vulnerable to stress and less robust in transit.
Live Langoustine Facts and HS Code
Live langoustine belongs to seafood within protein and dairy. Its customs classification covers HS 030634.
Live Langoustine HS Code
| Also known as | Norway lobster, Dublin Bay prawn, Scampi |
|---|---|
| Scientific name | Nephrops norvegicus |
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030634 |
| HS6 description | Crustaceans; live, fresh or chilled, Norway lobsters (Nephrops norvegicus), in shell or not |
| Quoted in | USD/t |
| Reference location | GBR |
Production & Handling
Live langoustine storage guidance: Store live langoustines in chilled, oxygenated seawater or in damp, cool conditions to keep them alive and reduce stress. Temperature control is critical because excessive warmth accelerates metabolism and mortality, while freezing kills the animals.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store live langoustines in chilled, oxygenated seawater or in damp, cool conditions to keep them alive and reduce stress. Temperature control is critical because excessive warmth accelerates metabolism and mortality, while freezing kills the animals. |
| Production methods | Wild capture |
| Processing steps |
|
Packaging
Typical live langoustine packaging includes Insulated polystyrene boxes and Reusable plastic crates with moisture.
- Insulated polystyrene boxes
These boxes are used for air freight and short-haul transport, providing thermal insulation and protection during handling.
- Reusable plastic crates with moisture
For longer journeys, crates with damp seaweed or cloth maintain humidity and reduce desiccation, though they require careful stacking to avoid crushing.
Uses & Risks
Live langoustine is used in Restaurant service and Retail seafood counters.
End Uses
- Restaurant service
Served whole or as tail meat (scampi) in high‑end dining
- Retail seafood counters
Sold live for home cooking
Uses and Related Commodities
| Downstream industries | Foodservice and hospitality, Fresh seafood retail |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Overfishing pressure SustainabilityHigh Nephrops norvegicus is the most important commercial crustacean in Europe with large annual catches, making the stock vulnerable to overexploitation. | Implement catch limits, monitor stock assessments, and promote selective trawl gear. |
Temperature‑driven habitat shift ClimateMedium Langoustines thrive in cold, stable waters (~8 °C); warming seas can reduce suitable habitat and affect growth and recruitment. | Adopt adaptive management that monitors sea‑temperature trends and adjusts fishing zones accordingly. |
Regulatory restrictions on trawl fisheries PolicyMedium The species is primarily harvested by trawling, which is subject to tightening environmental regulations that can limit access and increase compliance costs. | Engage with regulators to ensure sustainable trawl practices and diversify harvesting methods where possible. |
Live Langoustine Questions
- What exactly is meant by ‘Live langoustine’?
- Live langoustine refers to the crustacean species *Nephrops norvegicus* (also known as Norway lobster or Dublin Bay prawn) that is supplied in a live, fresh or chilled state, either in the shell or removed from it.
- What quality criteria should buyers look for when receiving live langoustine?
- Buyers should verify that the product is alive or freshly chilled, with intact shells, no signs of damage or discoloration, and that the animals are active when inspected.
- How should live langoustine be stored and handled before sale?
- Live langoustine should be kept chilled (near 0 °C) and in a well‑oxygenated environment to maintain vitality; transport must preserve the cold chain and avoid prolonged exposure to air.