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.

Frozen Indian Mackerel (Rastrelliger kanagurta)

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Frozen Indian Mackerel (Rastrelliger kanagurta) — Easyseafood

Rastrelliger kanagurta (Indian mackerel) is a small-to-medium pelagic Scombridae fish, silver-blue on the back with a pale, slightly striped belly and fine scales forming a partial "breastplate." It is native to the Indo-Pacific and Indian Ocean — a major fishery for India, Indonesia, the Philippines, Thailand, Malaysia and Myanmar, and also taken in China's South China Sea. It schools near the surface, is caught by purse seine and light attraction, and is a dietary staple across South and Southeast Asia (curry, frying, smoking, canning). For this product the fish is harvested, chilled at sea, frozen whole round, and glazed — a high-oil, omega-3-rich fish whose value depends on a strict cold chain from catch to customer.

Key Features

Wild-caught Rastrelliger kanagurta (Indian mackerel) — catalog-locked species
Whole round frozen (head-on, gut-on); H&G (headless-gutted) and fillet available per spec
Supplied IQF (individual, free-flowing) or block-frozen (BQF) per buyer spec
Glazed with declared net weight (e.g. 90–100% N.W.); graded by size/count
Fatty, omega-3-rich pelagic fish — firm, flavorful meat for frying, grilling, smoking, canning
Wild pelagic supply — MSC-applicable; stable seasonal volume from major producing waters
Strong shelf performance when kept at unbroken -18 °C

Applications

Frying & grilling: classic whole-fish fry, BBQ and street-food preparations
Curry & stew: a staple in South/Southeast Asian curry and soup dishes
Smoking & canning: oily profile suits hot-smoking and canned mackerel lines
Retail & foodservice: IQF whole fish in bags, or block packs for reprocessing

Certifications

MSC — applicable (Indian mackerel is wild-caught; sustainability is the MSC wild-fishery story — confirm the specific fishery certificate for the batch)
ASC / BAP / GLOBALG.A.P. — NOT applicable (this is a wild pelagic species, not farmed aquaculture)
HACCP / BRC / IFS / ISO 22000 — food-safety management systems for processing
HALAL / KOSHER — available on request

Storage & Shelf Life

Frozen at -18 °C or below. Typical shelf life 12–18 months under unbroken cold chain (oily fish has a shorter stable window than lean fish due to rancidity risk). Keep frozen until use; thaw under refrigeration and cook thoroughly. Do not refreeze after thawing. Because mackerel is a scombroid (high-histamine) fish, cold-chain breakage must be avoided at every stage.

FAQ

Q1. Is "white-face fish" one fixed species, and how do I avoid substitution? A. The Chinese trade name "white-face fish" is not a single fixed species. The catalog-locked species is Rastrelliger kanagurta (Indian mackerel). The closely related Rastrelliger faughni (island mackerel) and true mackerels Scomber spp. are sold under overlapping names and may be mixed into supply. Fix the Latin name Rastrelliger kanagurta on the purchase order and invoice, and request species verification on the packing list, so you do not receive a cheaper or different mackerel.

Q2. What HS code applies to frozen Indian mackerel? A. HS 0303.59 — within the 0303.5 group ("Herrings, sardines, mackerels, Indian mackerels (Rastrelliger spp.) … and other"), the "other" subheading that covers Indian mackerel. This is distinct from 0303.53 (true mackerel Scomber spp.) and from 0303.89 (other fish). If the mackerel is filleted, it moves to Chapter 03.04 (e.g. 0304.4x); if prepared / preserved (smoked, canned-in-sauce), it moves to 1604.x.

Q3. Is this fish farmed or wild, and which sustainability label applies? A. Indian mackerel (Rastrelliger kanagurta) is wild-caught (pelagic) — it is not farmed aquaculture. The relevant certification is MSC (wild-capture fishery); confirm the specific fishery certificate for the batch. ASC / BAP / GLOBALG.A.P. do not apply because those are aquaculture standards. State the certification you require on the specification.

Q4. Why is cold-chain control critical for Indian mackerel, and what documents should I request? A. Mackerel is a scombroid (high-histamine) fish — if the cold chain breaks after catch, naturally present bacteria can convert histidine to histamine, causing scombroid poisoning that cooking and freezing do not remove. Request harvest/chill-at-sea records, unbroken -18 °C cold-chain logs, and a histamine (COA) test on the shipment. Strict from-catch freezing and continuous frozen storage are non-negotiable for buyer safety.

Q5. What forms and freeze types are available? A. Whole round (head-on, gut-on) is the standard export form; H&G (headless-gutted) and fillet are available on request. Both IQF (free-flowing individual fish, easy retail portioning) and block-frozen (BQF) (cost-efficient bulk) are supplied, with declared glaze / net weight and size grading by count or weight.

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.