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Export of 신선 대서양 연어 from 노르웨이
신선 대서양 연어 is categorized under HS code 030214 - Fish; fresh or chilled, Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho), excluding fillets, livers, roes, and other fish meat of heading 0304, and the data is presented accordingly.
Export overview
As of 2022, 노르웨이 ranked #1 in global exports of 신선 대서양 연어. 노르웨이 accounts for approximately 49.59% of the total global export value of 신선 대서양 연어, with an export value of 8,143,671,433 USD.
The top countries importing 신선 대서양 연어 from 노르웨이 include 세계, 폴란드, 프랑스, 덴마크, 영국.
Export trend
노르웨이's export value of 신선 대서양 연어 has increased by 22.37% over the past 5 years, rising from 6,654,708,793 USD in 2018 to 8,143,671,433 USD in 2022.
The export data for 노르웨이 신선 대서양 연어 is sourced from UN Comtrade and official Customs databases of various countries. The data is categorized under the Harmonized System (HS) code 030214 - Fish; fresh or chilled, Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho), excluding fillets, livers, roes, and other fish meat of heading 0304, which covers a specific classification for 신선 대서양 연어 and related products in international trade.
It's important to note that the HS code classification may not always perfectly match the definition of 신선 대서양 연어 in certain markets, as HS codes often encompass a broader range of similar products.
The export price of 신선 대서양 연어 from 노르웨이 has fluctuated over the past 2 years. In 2023, the price varied between 1 USD per kg and 25.03 USD per kg. In 2024, the prices continued to fluctuate, ranging from 1.19 USD per kg to 24.90 USD per kg.
Year
Year
Low price
Low price
High price
High price
2022
$1.08/kg
$25/kg
2023
$1/kg
$25.03/kg
2024
$1.19/kg
$24.90/kg
The export transaction data for 노르웨이 신선 대서양 연어 is sourced from Bill of Lading (B/L) documents and customs reports. Tridge ensures data accuracy through human oversight and AI, handling missing values, outliers, and standardizing currencies and units. Note that price trends may vary based on country, product variety, or timeframe.
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