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Export of Fresh Flounder from China
Fresh Flounder is categorized under HS code 030229 - Fish; fresh or chilled, flat fish, n.e.c. in item no. 0302.2, excluding fillets, livers, roes, and other fish meat of heading 0304, and the data is presented accordingly.
Export overview
As of 2022, China ranked #9 in global exports of Fresh Flounder. China accounts for approximately 2.29% of the total global export value of Fresh Flounder, with an export value of 4,695,543 USD.
The top countries importing Fresh Flounder from China include United States, World.
Export trend
China's export value of Fresh Flounder has increased by 7976.27% over the past 5 years, rising from 58,140 USD in 2018 to 4,695,543 USD in 2022.
The export data for China Fresh Flounder is sourced from UN Comtrade and official Customs databases of various countries. The data is categorized under the Harmonized System (HS) code 030229 - Fish; fresh or chilled, flat fish, n.e.c. in item no. 0302.2, excluding fillets, livers, roes, and other fish meat of heading 0304, which covers a specific classification for Fresh Flounder and related products in international trade.
It's important to note that the HS code classification may not always perfectly match the definition of Fresh Flounder in certain markets, as HS codes often encompass a broader range of similar products.
The export prices of Fresh Flounder from Chinahas remained relatively stable over the past 2 years. In 2023, the price ranged from 5.74 USD per kg to 12.85 USD per kg, while in 2024 it held steady between 5.50 USD per kg and 12.50 USD per kg.
Year
Year
Low price
Low price
High price
High price
2022
$1.70/kg
$13.90/kg
2023
$5.74/kg
$12.85/kg
2024
$5.50/kg
$12.50/kg
The export transaction data for China Fresh Flounder 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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