• Restructured value alternative to whole scallop adductor — uniform size, predictable cook time
• Base: natural scallop trim (broken / undersized adductor) per spec
• Bound with natural protein binder (transglutaminase / beef fibrin) and/or surimi
• Shaped into uniform medallions; IQF free-flowing, no clumping
• Count-graded: 10/20 – 40/50 pcs/lb (diameter / thickness customizable)
• Glaze 0–15% (100% net weight / 0% glaze available)
• Waste-reduction format — uses every bit of the harvest
• Year-round supply; 24-month frozen shelf life at −18 °C

• Foodservice entrées, bacon-wrapped scallops, and plated dishes (uniform, easy to portion)
• Frozen ready meals, pasta, risotto, and stir-fry components
• Further processing into breaded / tempura scallop SKUs
• Value-priced scallop options for retail and QSR where whole scallop cost is prohibitive
• Ingredient for processed seafood blends and fillings

• Certifications: HACCP, BRC, HALAL, ISO 22000, FDA registration, EU Reg. 853/2004 approved. Sustainability claims must map to the actual ingredient base — e.g., ASC may apply to a farmed-scallop base portion, MSC only if a certified wild base is used; a surimi/whitefish base carries its own (often uncertified) origin. Request the spec to align any eco-label with real content.
• Packaging: Retail poly bags (1 / 2 / 5 lb), printed retail boxes, foodservice 1 kg / 2 kg bags, bulk 10 kg master cartons; private-label OEM available.
• Shelf life: 24 months at −18 °C (unopened). HS code: 0307.22 if 100% scallop meat, frozen and merely reshaped; 1605.52 if surimi / binder / seasoning added (prepared or preserved). Verify against ingredient spec and destination tariff — see D3.

• 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 (~9–10 MT in 10 kg cartons) or 1 × 40' HC reefer (~18–24 MT). Lead time ~15–30 days after order confirmation and deposit, subject to count grade, glaze, retail vs. bulk pack, and certification. 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 is available subject to compatible storage temperature and carton dimensions. We also support OEM, private label, and custom spec (count grade, diameter/thickness, glaze %, base composition, 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 microbiology / heavy-metal / additive analysis. EU establishment number and FDA registration issued where required. Full ingredient declaration and additive list are provided on the spec sheet.

B2. Which certifications apply to this product?
HACCP and HALAL as standard; BRC, ISO 22000, FDA registration, and EU Reg. 853/2004 available on request. Eco-labels (ASC / MSC) apply only to the corresponding certified base ingredient and must be confirmed against the spec — see D2.

B3. What is the country of origin and how is traceability managed?
Country of origin: China (CN) as standard. Each carton carries a batch code tracing back to the processing lot and declared ingredient base for full traceability, including additive and residue screening.

C. Specs / Logistics

C1. What species and form are supplied?
Form: Formed / restructured scallop medallions — scallop trim bound with natural binder and/or surimi, molded and IQF. Base scallop species is typically unspecified trim (bay / zhikong / sea / Patagonian, depending on sourcing); request the declared base and any extender % on the spec sheet.

C2. What freeze type, count grades, and glaze apply?
IQF (individually quick-frozen, free-flowing). Count grades 10/20 – 40/50 pcs/lb; diameter and thickness customizable. Glaze 0–15% (100% net weight / 0% glaze available).

C3. What packaging and shelf life apply?
Retail poly bags (1 / 2 / 5 lb), printed retail boxes, foodservice 1 kg / 2 kg bags, bulk 10 kg master cartons; OEM available. Shelf life 24 months at −18 °C (unopened). HS code 0307.22 or 1605.52 depending on composition (see D3).

D. Technical Clarification

D1. What is formed scallop meat, and how is it different from whole scallop meat?
Formed scallop meat is a restructured product: real scallop trim (broken / undersized adductor) is bound — with a natural protein binder such as transglutaminase ("meat glue") or beef fibrin, and/or surimi (minced whitefish paste) — then molded into uniform medallions and frozen. It is not a single whole adductor muscle like our Bay / Zhikong / Pen-shell scallop meat. Because composition varies, always request the ingredient declaration to confirm the base scallop species and any surimi / whitefish extender percentage before quoting or labeling.

D2. Which sustainability certifications apply — ASC, BAP, or MSC?
It depends entirely on the actual ingredient base, not on the word "scallop." If the base is farmed scallop trim, ASC / BAP / GLOBALG.A.P. may apply to that portion; if a certified wild base is used, MSC can apply. A surimi / whitefish extender carries its own (often uncertified) origin. We do not attach an eco-label that the real content does not support — request the spec so any claim matches the formula.

D3. What HS code applies — 0307.22 or 1605.52?
This is the key classification point. 0307.22 ("frozen scallops and other molluscs of family Pectinidae") applies when the product is 100% scallop meat, frozen and merely reshaped with no added preparation. 1605.52 ("scallops, including queen scallops, prepared or preserved") applies once surimi / whitefish, binders, seasoning, or other preparation is added — i.e., most commercial formed scallops. Misclassification is common; verify against your ingredient spec and the destination tariff line before filing.