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.

What is the minimum order quantity?

One 20-foot reefer container (1x20RF). OEM and private-label orders accepted.

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Cheese Ball — IQF Frozen Cheese-Core Surimi Balls | Easyseafood

Cheese Ball in this product refers to surimi balls with a molten processed-cheese core — a snack-oriented variant of the fishball family built for the fried, cheese-pull crowd. It is a prepared frozen surimi product where the characterizing twist is the cheese center, not a species claim. Because the cheese core uses dairy, the label must declare milk/cheese origin per local FDA additive and labeling rules. HS classification is generally 1604.20 (prepared fish); high cheese content may be reviewed under 0406 / 2106.90 — an advance ruling is the safe path.

What It Is

A Cheese Ball wraps springy white-fish surimi around a processed-cheese core, shaped, cooked, chilled and IQF frozen at ~3.0 cm. Fried, the core goes molten — a viral street-snack and foodservice hit among younger, snack-driven buyers. Packed 500g/1kg, frozen -18 °C with 12–18 months shelf life. As a prepared surimi product with a dairy core, the applicable certifications are food-safety and religious-compliance systems; MSC/ASC do not apply. The cheese core means dairy must be declared on the label.

Key Features

Surimi + molten cheese core — fried "cheese pull" snack
Round IQF — ~3.0 cm, individually quick-frozen
Pack: 500g or 1kg; 1kg × 10 bags/ctn (10kg/ctn)
Frozen -18 °C; shelf life 12–18 months
Skin-free; cheese-core dispersion controlled

Applications

Fried street snack — the viral cheese-pull item
Foodservice & retail — younger, snack-driven segment
Private label / OEM

Certifications

HACCP / BRC / IFS / ISO 22000 — food-safety management systems
HALAL / KOSHER — available on request (verify cheese source for KOSHER)
MSC / ASC — NOT applicable — prepared surimi product; eco-labels for wild/farmed seafood do not attach.
Labeling compliance: the processed-cheese core uses dairy — milk/cheese origin must be declared per local FDA labeling rules.

Storage & Shelf Life

Keep frozen at -18 °C or below. Typical shelf life 12–18 months under an unbroken cold chain. To serve: fry from frozen until golden and the core molten; also suitable for hotpot. Do not refreeze after thawing.

FAQ

Q1. What is the HS code for cheese balls? A. Surimi-based cheese balls are generally HS 1604.20 (prepared fish). If cheese content is high, Philippine Customs may review under 0406 or 2106.90. Apply for an advance ruling to be safe.

Q2. Does the cheese core require special labeling? A. Yes. The core uses processed cheese, so milk/cheese origin must be declared on the label per local FDA additive and labeling rules. Verify KOSHER status against the cheese source.

Q3. What is the MOQ? A. One 20-foot reefer container (1×20RF). OEM and private-label orders accepted.

Q4. Are MSC or ASC certifications applicable? A. No. Cheese Ball is a prepared surimi product with a dairy core; the finished item is not a wild-capture (MSC) or farmed (ASC) certified product. Correct claims are HACCP/BRC/ISO 22000 and HALAL/KOSHER.

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.