Norway lobsters cooked by steaming

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invertebrates hs codes hs codes heading description import data export data live fish import data export data fish, fresh or chilled, excluding fish fillets and other fish meat of heading import data export data fish, fresh or chilled, excluding fish fillets and other fish meat of heading [rate ref by

sno( ) in ntfn / - igst] import data export data fish, frozen, excluding fish fillets and other fish meat of heading import data export data tuna bait [exemption duty ref by sno( ) in ntfn -customs/ dated . ] import data export data fish fillets and other fish meat (whether or not minced), fresh, chilled...

https://www.seair.co.in/hs-codes/chapter-03-fish-crustaceans-molluscs-aquatic-invertebrates.aspx

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retail fish flounder fillet $market striped bass $market yellowfin tuna $market wild salmon $market swordfish $market fluke fillet $market halibut $market blackfish fillet $market bluefish fillet $market monkfish $market cooked lobsters lobsters can be cooked & cracked to order. call ahead. - / lb. lobsters

$market - ./ lb. lobsters $market shellfish little necks $market cherrystones $market steamers $market mussels $market oysters $market shrimp jumbo shrimp u- 's $market large shrimp u- 's $market medium shrimp - 's $market cleaned shrimp - 's $market large cooked shrimp - 's $market medium cooked shrimp...

http://www.gosmans.com/fishmarket

indicates spoilage. the smaller bay and calico scallops are usually creamy white, although there may be some normal light tan or pink coloration. the larger sea scallops are also generally creamy white, although they may show some normal light orange or pink color. fresh scallops on shell live crabs and lobsters

should show leg movement, and the tail of lobsters should curl tightly underneath the body and not hang down when the lobster is picked up. lobsters and crabs will not be very active if they have been refrigerated, but they should move at least a little bit. cooked lobsters, crabs, slipper lobsters...

http://www.sea-ex.com/fish/freshfish.htm

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