Q2 · Net weight vs glazed weight — which one am I actually paying for?

A: You should always contract on net weight (edible product after ice is excluded); glazed weight includes the ice and is only a packing reference. We quote and invoice on net weight and declare both figures on the packing list so customs and your finance team see the same numbers. If a supplier quotes only glazed weight, ask for the net-weight equivalent before comparing prices.

Q3 · How is IQF different from block frozen, and which should I choose?

A: IQF freezes pieces individually so they stay loose and portionable; block frozen packs them into a slab that must be thawed whole. Choose IQF when you need exact portioning, lower thaw loss, and longer in-kitchen usability; choose block when cost per kg is the priority and you process in bulk. We supply both and recommend the format that fits your application.

Q4 · What size grading do you use for squid strips and fish portions?

A: We grade by count-per-kg (e.g., 20/30, 30/40) and by length/weight bands, depending on species and cut. Each grade is fixed in the specification sheet with an allowable tolerance so your receiving QC has a clear pass/fail line. Tell us the grade your market expects and we match it or suggest the closest commercial alternative.

Q5 · How is glaze percentage verified, and can I re-test it on arrival?

A: Glaze is measured by comparing glazed weight to drained net weight after a controlled thaw, and we record it on the inspection report. You can re-test the same way at your warehouse, and we accept independent re-weighing in a dispute process. We recommend stating the glaze tolerance in the contract so both sides measure the same way.

Is real abalone used in Abalone Flavor Sauce Squid Slice?

No. It is squid slices seasoned with an abalone-flavored sauce. The name refers to the taste and texture it mimics, not the ingredient.

Does MSC apply, or should we quote ASC or BAP?

The squid base is wild-caught, so MSC (wild-catch traceability) applies and is available on request. ASC, BAP, and GLOBALG.A.P. do not apply — those are aquaculture schemes and the squid here is not farmed.

What is the MOQ and lead time?

MOQ is typically 1x20'RF reefer (~10-14 MT) or 1x40'RF (~24-28 MT). Private-label runs carry a higher MOQ. Lead time is ~14-21 days after artwork and deposit.

Abalone Flavor Sauce Squid Slice — Easyseafood

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Abalone Flavor Sauce Squid Slice — Easyseafood

Abalone Flavor Sauce Squid Slice is a value-added frozen squid product: squid body is cut into even slices and tumbled in a savory abalone-flavored sauce (abalone extract, soy, sugar, salt, umami enhancers). It delivers the briny depth and chewy, shellfish-like bite of abalone — without a single gram of real abalone. The name describes the flavor it mimics, not the ingredient.

A processed squid SKU built for convenience. Grade-A squid body is sliced uniformly, then marinated or sauced and frozen — either as individually quick-frozen (IQF) plain slices or as sauce-packed frozen portions (cooked or raw-frozen per specification). It is supplied to foodservice distributors, retailers, and private-label brands running Asian-flavored menus.

Unlike a plain frozen squid cut, this is a finished-concept item: the sauce does the flavor work, so the buyer gets a banquet-grade ingredient with almost no prep. The squid gives the springy, resilient chew; the marinade gives the abalone-like umami. No abalone shellfish is involved at any step.

Key Features

Real squid, sliced — whole squid body, not minced or reformed
Abalone-flavor sauce — umami-rich marinade for abalone-like depth at squid price
Flexible format — IQF plain slices, or pre-sauced frozen packs (cooked or raw-frozen per SKU)
Clean sourcing — wild-caught squid from managed fisheries; no real abalone, no preservatives in base recipe
Retail and foodservice packs — 300 / 500 / 600 g vacuum bags; bulk cartons for HoReCa
Long frozen life — 24 months at −18 °C unopened

Applications

Hot pot / steamboat ingredients
Cold banquet platters and appetizers
Seafood fried rice, stir-fries, and braised dishes
Festive gift boxes, family meals, and private-label retail

Certifications

HACCP, BRC, ISO 22000, HALAL, KOSHER; MSC available on request for the wild squid base. ASC / BAP / GLOBALG.A.P. do not apply — squid is wild-caught, not farmed.

Storage

Store at −18 °C or below. Thaw refrigerated 8–12 hours, or cold-water immersion 30 minutes. Avoid repeated thawing. Cook thoroughly if served hot; many regional recipes serve chilled after thawing.

FAQ

A. Procurement / Trade

A1. What is the minimum order quantity (MOQ) and lead time? MOQ is typically 1 × 20'RF reefer (~10–14 MT depending on pack size) or 1 × 40'RF (~24–28 MT). Private-label / OEM runs carry a higher MOQ. Standard lead time is ~14–21 days after label artwork and deposit confirmation.

A2. Can you do private label / OEM for the sauce recipe? Yes. We support OEM / private label including custom sauce formulation, solids-to-sauce ratio, bag size, and printed packaging. Recipe confidentiality is protected under NDA.

A3. What incoterms and payment terms do you offer? Common incoterms are FOB / CFR / CIF. Payment is typically T/T (30% deposit, 70% against B/L copy) or confirmed L/C at sight for new accounts.

B. Documents / Compliance

B1. What documents accompany each shipment? Per shipment: Commercial Invoice, Packing List, Bill of Lading, Health Certificate, Certificate of Analysis (COA), HALAL certificate (if applicable), and catch / processing certificates (IUU and origin declarations where the destination requires them).

B2. Can we market this as "abalone"? No. Because no abalone is used, claims such as "abalone" or "contains abalone" are non-compliant. Approved wording is "abalone flavor" / "abalone-style" / "imitation abalone." We supply compliant label copy per market.

C. Specs / Logistics

C1. What squid species and sizes are used? Species follows supply and is typically Loligo / Uroteuthis (e.g., U. chinensis), Todarodes pacificus, Illex argentinus, or Dosidicus gigas. A representative 300 g retail pack runs ~19–21 slices; piece size and count are adjustable.

C2. What is the sauce-to-squid ratio, and can it be customized? A representative retail pack is ~120 g squid + ~180 g sauce per 300 g bag (≈40% solids / 60% sauce); plain IQF versions carry 0–20% glaze instead. Both the sauce ratio and flavor profile are customizable per SKU.

C3. What packaging and shelf life apply? Retail: 300 / 500 / 600 g vacuum PE bags, 20–40 bags/ctn. Foodservice: bulk cartons. Shelf life is 24 months at −18 °C (unopened). HS code: 1605.54 for the prepared / sauced form; 0307.43 if supplied as plain frozen squid.

D. Technical Clarification

D1. Is real abalone used in this product? No. It is squid slices seasoned with an abalone-flavored sauce. "Abalone flavor" describes the taste profile only — no abalone shellfish is included. This is the key labeling point for compliance.

D2. Which HS code applies — 1605.54 or 0307.43? It depends on the form. The prepared / sauced version (cooked or sauce-packed squid slices) is classified as 1605.54 (prepared or preserved squid). If supplied as plain frozen squid slices with no sauce or cooking, it falls under 0307.43 (frozen squid). Confirm the form per SKU before declaring.

D3. Is the product pre-cooked or raw-frozen? Both formats are available: pre-cooked + sauced (thaw-and-serve chilled), or raw-frozen + sauced (cook before serving). Specification is set per SKU and stated on the COA and label.

D4. Does MSC apply, or should we quote ASC / BAP? The squid base is wild-caught, so MSC (wild-catch traceability) applies and is available on request. ASC / BAP / GLOBALG.A.P. do not apply — those are aquaculture schemes and squid here is not farmed. Do not label a wild product with farm certifications.

Get Spec Sheet

Built On 20 Years of Trust

Established in 2007, our Fujian-based operationspans the full seafood supply chain. Two decadesof navigating global markets means we anticipatechallenges before they reach your door.

2o-Years Industry Foundation

Core markets across EU, North America,
Southeast Asia, and Australia. We handle exportdocumentation, customs clearance, and multi-country compliance -so you deal with onepartner, not five.

Global Market Coverage

Cut size, packaging format, labeling, private label— built to your market's requirements. From500g retail vacuum bags to 20kg industrial bulkcartons, one call changes the spec.

Flexible OEM & Custom Solutions

No seasonal gaps, no supply surprises. Ourprocurement network and cold-storage capacityensure consistent product availability —- thefoundation of any long-term wholesalepartnership.

Year-Round Inventory Stability

Frequently asked questions

Specs & Quality

Logistics & Loading

Compliance & Documents

Trading Terms

Samples & Audit

A: A 20% glaze means 20% of the glazed weight is protective ice, so you pay seafood price for ice and pay freight on it too. Lower glaze raises the usable-meat percentage and improves your plate cost, but too little glaze raises freezer-burn risk on long transit. We offer glaze from 0% to 20% and state it explicitly on every specification sheet so your cost math is transparent. Tell us your target glaze and we quote against it.