Frozen Sea Urchin
Frozen sea urchin is a frozen aquatic invertebrate harvested for its roe. It is sold as a raw seafood product.
Prices, specifications and international trade for frozen sea urchin under HS 030822.
Frozen Sea Urchin Price
$47,101USD/t
Published reference · Jul 1, 2026
Frozen sea urchin is quoted in USD/t at CHL. Historical customs values may differ from the headline reference.
Explore frozen sea urchin pricesFrozen Sea Urchin Exports and Imports
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Chile led reported frozen sea urchin exports in 2025, at $67.7M.
Compare frozen sea urchin exporting countriesFrozen Sea Urchin Facts and HS Code
Frozen sea urchin belongs to seafood within protein and dairy. Its customs classification covers HS 030822.
Frozen Sea Urchin HS Code
| Product type | Raw |
|---|---|
| Form | Frozen |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030822 |
| Quoted in | USD/t |
| Reference location | CHL |
Production & Handling
Processing steps for frozen sea urchin include Freezing.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Frozen |
| Processing steps |
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Uses & Risks
Frozen sea urchin uses, related products and documented risks.
Frozen Sea Urchin Questions
- What is the exact definition of frozen sea urchin?
- Frozen sea urchin refers to whole or processed sea urchin (species such as Strongylocentrotus spp., Paracentrotus lividus, Loxechinus albus, Echinus esculentus) that has been rapidly frozen to preserve its edible roe and tissue. The commodity is classified under HS code 030822 as an aquatic invertebrate that is frozen.
- How can I assess the quality of frozen sea urchin on receipt?
- High‑quality frozen sea urchin should be uniformly white to pale orange, free of ice crystals or freezer burn, and retain a firm, non‑slimy texture after thawing. The roe should have a fresh marine aroma without off‑odors, indicating proper handling and rapid freezing.
- What are the recommended storage conditions for frozen sea urchin?
- Frozen sea urchin must be kept at –18 °C (0 °F) or colder throughout transport and storage. Maintaining an uninterrupted cold chain prevents quality degradation, and the product should be used within 12 months of freezing for optimal flavor and texture.