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.

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

Crab Stick (Kani) — Frozen Surimi Seafood Stick — Easyseafood

Crab Stick (Kani) in this product refers to a surimi seafood stick that mimics crab leg meat with its signature red-white flaked texture — an imitation crab product, not actual crab. It is a prepared frozen surimi product. The honest identity ("surimi / imitation, not crab meat") is the single most important trade point: mislabeling it as crab meat is a compliance risk. HS is generally 1604.20 (prepared fish); some customs read it as prepared crustacean under 1605.10 — a binding ruling settles it.

What It Is

Crab Stick is made by forming surimi into a stick, then laminating a red outer layer and a white inner core to resemble crab leg meat, with a flaked, stringy bite. It is a high-velocity item in Philippine sushi, quick-service and hotpot channels, packed 500g/1kg, 1kg × 10 bags/ctn, frozen -18 °C. As a prepared surimi product, the applicable certifications are food-safety and religious-compliance systems; MSC/ASC do not apply. It must be labeled as imitation/surimi, never as crab meat.

Key Features

Surimi seafood stick — red-white crab-style flaked texture
Imitation crab (Kani) — not actual crab meat
Pack: 500g or 1kg; 1kg × 10 bags/ctn
Frozen -18 °C
Long stick form, easy to string or cube

Applications

Sushi / kani salad — the classic use
Stir-fry / hotpot — quick protein
QSR & retail — ready-to-use sticks
Private label / OEM

Certifications

HACCP / BRC / IFS / ISO 22000 — food-safety management systems
HALAL / KOSHER — available on request
MSC / ASC — NOT applicable — prepared surimi product; eco-labels for wild/farmed seafood do not attach.
Labeling rule: must be labeled imitation / surimi crab stick (Kani) — not crab meat — to avoid misdescription.

Storage & Shelf Life

Keep frozen at -18 °C or below. To serve: thaw under refrigeration and use cold in sushi/salad, or add directly to hotpot/stir-fry from frozen. Do not refreeze after thawing.

FAQ

Q1. What is the correct HS code for crab stick? A. Crab stick is mostly classified as HS 1604.20 (prepared fish/surimi). Some customs read it as prepared crustacean under 1605.10. Apply for a binding ruling from Philippine BOC to avoid disputes.

Q2. Is crab stick real crab? A. No. Crab stick is a surimi-based imitation crab (Kani). It must be labeled as imitation/surimi product, not as crab meat, to avoid misdescription.

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. Crab Stick is a prepared surimi product; the finished stick is not a wild-capture (MSC) or farmed (ASC) item. 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.