• Marine coastal fish — Mugil cephalus (flathead / striped / black grey mullet)
• Boneless fillet, skin-on or skinless (pin-bone out / PBO) available — ready to cook
• Firm, moderately oily flesh with a distinctive nutty, rich flavor that stands up to bold seasoning, smoke, and citrus
• IQF (free-flowing individual) or block frozen; 10 kg carton, glaze 0–10% (100% NW available)
• Size-graded: 200 g+ (commonly 200–400 g / 400–600 g)
• Nutrition: ~19–21 g protein / 100 g, ~3.5–3.8 g fat / 100 g, omega-3 ~0.4 g / 100 g, rich in selenium & vitamin B12
• Predominantly wild-caught → MSC applicable; farmed sourcing on request → ASC / BAP / GLOBALG.A.P. (MSC does not apply to farmed stock)
• Year-round supply; 24-month frozen shelf life at −18 °C

• Hot smoking and cold smoking (classic preparation; "Biloxi bacon" in the US Gulf)
• Grilling, charcoaling, pan-frying, baking, broiling
• Mediterranean bottarga-adjacent and roe-value supply chains (fish roe is a prized delicacy)
• Southeast Asian and Middle Eastern home & foodservice cooking
• Retail fillet packs / foodservice portions / further processing into marinades
• Value-added smoked or grilled fillet SKUs

• Certifications: HACCP, BRC, HALAL, ISO 22000, FDA registration, EU approval available on request. Sustainability: MSC applicable for the predominantly wild-caught origin; ASC / BAP / GLOBALG.A.P. available on request for farmed sourcing (legitimately applicable to aquaculture; MSC does not apply to farmed stock).
• Packaging: 10 kg carton (IQF or block), retail bags / vacuum portion packs on request; bulk pack available. Private-label OEM available.
• Shelf life: 24 months at −18 °C (unopened). HS code: 0304.89 (frozen fillets of other fish — mullet is marine; fresh/chilled fillets fall under 0304.29. Verify against destination tariff line).

• Store at −18 °C or below. Avoid temperature fluctuation; mullet is moderately oily, so maintain a fast cold chain and turnover.
• 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 (~10–12 MT in 10 kg cartons) or 1 × 40' reefer (~24–27 MT). Lead time ~15–30 days after order confirmation and deposit, subject to form (skin-on / skinless / PBO), portion 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 (portion grade, skin-on / skinless / PBO, glaze %, IQF / block or retail vacuum 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. For sustainability, MSC is applicable to the predominantly wild-caught origin; ASC / BAP / GLOBALG.A.P. are available on request for farmed sourcing (see D2).

B3. What is the country of origin and how is traceability managed?
Country of origin: China (CN), processed from Mugil cephalus sourced from coastal capture fisheries (FAO-area documented) or certified farms on request. Each carton carries a batch code tracing back to the catch / farming and processing records for full traceability.

C. Specs / Logistics

C1. What species and form are supplied?
Species: Mugil cephalus (flathead grey mullet), marine coastal fish. Form: boneless fillet, skin-on (standard) or skinless, pin-bone out (PBO) available; custom trim on request.

C2. What freeze type and glaze apply?
IQF (free-flowing individual) or block frozen. Glaze: 0% (100% net weight) up to ~10%; 5% / 8% midpoints. Portion-graded 200 g+ (200–400 g / 400–600 g).

C3. What packaging and shelf life apply?
10 kg carton (IQF or block); retail bags / vacuum portion packs on request; bulk pack available. Shelf life 24 months at −18 °C (unopened). HS code 0304.89 (frozen fillets of other fish — marine; fresh/chilled 0304.29).

D. Technical Clarification

D1. Which mullet species is this, and how does it differ from white / red mullet?
This product is Mugil cephalus (flathead grey mullet), a mullet (family Mugilidae). It is not white mullet (Mugil curema, a smaller, milder relative sometimes substituted at lower cost) and is unrelated to red mullet (Mullus spp., family Mullidae — a different fish entirely, despite the shared "mullet" name). Confirm the Latin name on contract and invoice to receive the graded species you priced and avoid substitution.

D2. Is MSC or ASC / BAP the right certification — and why?
Grey mullet is predominantly wild-caught (FAO 2024: ~125,000 t global M. cephalus production, only ~5% from aquaculture), so MSC is the legitimately applicable sustainability certification for most supply. ASC / BAP / GLOBALG.A.P. apply only to the farmed sourcing we offer on request (they certify responsible aquaculture; MSC does not apply to farmed stock). Buyers should not expect ASC on a wild-caught product — specify wild (MSC) or farmed (ASC/BAP) in writing.

D3. Skin-on vs. skinless, and how does the oil content affect handling?
Skin-on fillets retain a dark lateral line of fatty flesh that carries a stronger, richer flavor — prized for smoking and grilling. Skinless fillets remove that line for a milder profile. Because mullet is moderately oily, keep a fast, unbroken cold chain and good turnover; IQF gives precise portion control and helps minimize thaw waste. Both forms freeze and cook well at −18 °C.