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.
Explore live langoustine pricesLive Langoustine Exports and Imports
United Kingdom led reported live langoustine exports in 2025, at $70.7M.
Compare live langoustine exporting countriesLive 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 |
| Quoted in | USD/t |
| Reference location | GBR |
Production & Handling
Processing steps for live langoustine include Capture by trawl nets, Sorting and grading by size, Holding live in chilled seawater tanks.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Processing steps |
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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.