• Farm-raised dark-strain Nile tilapia — Oreochromis niloticus, the world's most farmed fish species
• Supplied whole round (WR) or gutted / H&G (head-on, gutted) — buyer's choice
• 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
• Foodservice: steaming, braising, soup base, whole-fish banquet dishes
• Further processing into fillets, fish balls, surimi, or marinades
• Institutional (schools, hospitals, catering) and food-manufacturing supply
• Value-added lines where consistent white flesh and yield matter

• Certifications: HACCP, BRC, HALAL, ISO 22000, FDA registration, EU approval available on request; ASC / BAP / GLOBALG.A.P. available on request for the farmed origin (legitimately applicable to aquaculture; MSC does not apply to farmed stock).
• Packaging: 10 kg / 20 kg carton (IQF or block frozen); bulk pack available. Private-label OEM available.
• Shelf life: 24 months at −18 °C (unopened). HS code: 0303.83 (frozen tilapias, whole or gutted).

• Store at −18 °C or below. Avoid temperature fluctuation.
• Thaw under refrigeration or in cold water; drain before cooking. Cook thoroughly before serving.
• Shelf life: 24 months from production date under proper frozen storage.

A. Procurement / Trade

A1. What is the MOQ and lead time?
MOQ is typically 1 × 20' reefer container (~10–14 MT in 10 kg cartons) or 1 × 40' reefer (~24–28 MT). Lead time ~15–30 days after order confirmation and deposit, subject to form (WR / H&G), size grade, and glaze. Main loading ports: Fuzhou / Xiamen / Qingdao, China.

A2. What incoterms and payment terms do you offer?
We trade on FOB / CIF / CFR. Payment is typically T/T (30% deposit, 70% against B/L copy) or confirmed L/C at sight for qualified buyers.

A3. Can different products be mixed in one container, and do you offer OEM?
Yes. Mixed loading with other frozen seafood items is available subject to compatible storage temperature and carton dimensions. We also support OEM, private label, and custom spec (size grade, WR / H&G, glaze %, IQF / block or retail pack, labeling).

B. Documents / Compliance

B1. What documents accompany each shipment?
Commercial Invoice, Packing List, Bill of Lading, Health Certificate, Certificate of Analysis (COA), HALAL (if applicable), Certificate of Origin, and heavy-metal & microbiology analysis. EU-approved establishment number and FDA registration issued where required.

B2. Which certifications apply to this product?
HACCP and HALAL as standard; BRC, ISO 22000, FDA registration, and EU approval available on request. ASC / BAP / GLOBALG.A.P. are available on request for the farmed origin (legitimately applicable to aquaculture; see D2).

B3. What is the country of origin and how is traceability managed?
Country of origin: China (CN), processed from farm-raised Oreochromis niloticus sourced from certified aquaculture farms. Each carton carries a batch code tracing back to the specific farm pond and processing records for full traceability.

C. Specs / Logistics

C1. What species and form are supplied?
Species: Oreochromis niloticus (dark / black-strain Nile tilapia), farm-raised. Form: whole round (WR) or gutted / H&G (head-on, viscera removed); fillets on request (moves to a different HS code — see D3).

C2. What freeze type, size grade, and glaze apply?
IQF (free-flowing individual) or block frozen. Size graded 200–300 / 300–500 / 500–800 g per fish. Glaze: 0% (100% net weight) up to ~20%.

C3. What packaging and shelf life apply?
10 kg / 20 kg carton (IQF or block frozen); bulk pack available. Shelf life 24 months at −18 °C (unopened). HS code 0303.83 (frozen tilapias, whole or gutted).

D. Technical Clarification

D1. What species is "black tilapia" and how does it differ from red tilapia or Mozambique tilapia?
"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; confirm the Latin name O. niloticus on the contract and invoice to receive the graded species you priced and avoid species substitution.

D2. Why are ASC / BAP used here instead of MSC?
Tilapia is farm-raised, so ASC / BAP / GLOBALG.A.P. are legitimately available on request (they certify responsible aquaculture); MSC applies only to wild-caught fisheries and does not apply to farmed stock. Specifying the correct scheme matters for retail and ESG compliance — do not expect or accept an MSC claim on farmed tilapia.

D3. What HS code applies to frozen black tilapia, and how does it differ from fillets?
Whole or gutted black tilapia 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.

D4. What is the difference between whole round (WR) and gutted (H&G) black tilapia?
Whole round (WR) keeps the fish intact with head, innards, and tail — lowest cost, common for ethnic retail and whole-fish preparations. Gutted / H&G (head-on, gutted) removes only the viscera for cleaner handling and longer shelf appeal while keeping the head (many markets prefer head-on as a freshness signal). Both remain HS 0303.83; choose per market preference and processing need.

D5. Does the dark / black skin color indicate poor quality or spoilage?
No. The dark pigmentation is the natural body coloration of the black-strain Nile tilapia, not spoilage. The flesh underneath is the same mild, lean white meat. Some buyers favor the darker strain for firmer texture and processing yield. Quality is judged by rigor, glaze, odor, and cold-chain integrity — not skin shade. CO or bleach treatments are not used on whole fish.