• Farm-raised dark-strain Nile tilapia — Oreochromis niloticus, the world's most farmed fish species
• Whole, head-on, gutted and scales-on (drawn) — viscera (and usually gills) removed; scales, head, tail, fins retained
• Scales-on protects the flesh from dehydration, surface oxidation and freezer burn during long frozen storage
• Mild, neutral flavor and firm, lean white flesh — versatile across cuisines
• IQF (free-flowing individual) or block frozen; glaze 0–20% (100% NW available)
• Size-graded: 200–300 / 300–500 / 500–800 g per fish (tailored to spec)
• Lean nutrition: ~19–21 g protein / 100 g, ~1.7 g fat / 100 g, low calorie
• Farmed → ASC / BAP / GLOBALG.A.P. available on request (MSC not applicable)
• Year-round supply; 24-month frozen shelf life at −18 °C

• Ethnic retail and wet-market whole-fish trade (fish descaled on demand at point of sale)
• Foodservice: steaming, braising, soup base, whole-fish banquet dishes
• Further processing into fillets, fish balls, surimi, or marinades (buyer descales before reprocessing)
• Institutional (schools, hospitals, catering) and food-manufacturing supply
• Value-added lines where consistent white flesh and yield matter, at a lower dressing cost than fully trimmed fish

• ASC / BAP / GLOBALG.A.P. — applicable (tilapia is farm-raised; these certify responsible aquaculture and are legitimately available on request)
• MSC — NOT applicable (MSC covers wild-capture fisheries; farmed tilapia is not wild)
• HACCP / BRC / IFS / ISO 22000 — food-safety management systems for processing
• HALAL / KOSHER — available on request
• FDA registration and EU approval available on request

Store at −18 °C or below. For a scales-on whole fish the retained scale layer slows surface dehydration and oxidation, supporting the full 24-month frozen shelf life under an unbroken cold chain (better surface protection than a descaled equivalent). Avoid temperature fluctuation. Thaw under refrigeration or in cold water; descaling is the buyer's responsibility before cooking. Cook thoroughly before serving. Do not refreeze after thawing.

Q1. What species is "black tilapia," and how do I avoid substitution with red or Mozambique tilapia? A. "Black tilapia" in this product refers to the dark / black body-strain of Nile tilapia — Oreochromis niloticus — the world's dominant farmed tilapia species. It is distinct from red tilapia (Oreochromis hybrids / red-strain stock) and from Mozambique tilapia (Oreochromis mossambicus). All are tilapia-family cichlids but differ in genetics, color, growth and price. Fix the Latin name O. niloticus on the contract and invoice, and request species verification on the packing list, so you receive the graded species you priced and avoid substitution.

Q2. What does "gutted, scales-on" mean, and how is it different from whole round and from scaled H&G? A. Three distinct whole-fish forms: Whole round (WR) keeps the fish fully intact — head, innards, tail, scales all on. Gutted / scales-on (this product, "drawn") removes only the viscera (and usually the gills) but keeps the head, tail, fins and scale armour; the fish is cleaned yet still protected. H&G (head-on gutted) is often delivered descaled, exposing skin. Scales-on is a deliberate choice: the scale layer shields the flesh during frozen storage and fits markets where fish are descaled at the retail/kitchen stage. All three remain HS 0303.83; choose per market preference.

Q3. What HS code applies to frozen black tilapia, and how does it differ from fillets? A. Whole or gutted black tilapia — including this scales-on drawn form — is classified under HS 0303.83 (frozen tilapias). If the product is further processed into skinless / boneless fillets, it moves to HS 0304.83 (frozen fillets of tilapias). Do not use the generic 0303.89 ("other frozen fish") when the species is specifically tilapia — 0303.83 is the correct, species-level code and prevents customs misclassification.

Q4. Is this fish farmed or wild, and which sustainability label applies? A. Black tilapia is farm-raised (aquaculture), so ASC / BAP / GLOBALG.A.P. are legitimately available on request — they certify responsible aquaculture. MSC does not apply because it covers only wild-capture fisheries; do not expect or accept an MSC claim on farmed tilapia. State the certification you require on the specification.

Q5. Why keep the scales on, and who descales the fish? A. The retained scale layer is a natural barrier that reduces dehydration, surface bacterial load and freezer burn during long frozen storage, supporting the full 24-month shelf life and giving a cleaner presentation at defrost. It also lowers dressing cost versus fully trimmed fish. The trade-off: the buyer descales at point of sale or in the kitchen — standard practice in African, Latin American and Asian wet markets where whole fish are scaled on demand. Confirm whether your market wants scales-on (this product) or descaled before ordering.