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.

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Lobster Ball — IQF Frozen Lobster-Flavor Surimi Balls | Easyseafood

Lobster Ball in this product refers to surimi balls with lobster flavoring — a premium, crustacean-characterized variant of the fishball family. It is a prepared frozen surimi product where lobster is the characterizing flavor, not whole lobster meat. Because the characterizing ingredient is lobster (crustacean), the product is classified under HS 1605.30 (prepared lobster), not 1604.20. Stating "lobster-flavor surimi, not lobster meat" up front prevents both HS error and consumer misdescription.

What It Is

A Lobster Ball is a springy white-fish surimi ball flavored to evoke lobster — through lobster extract, seafood stock or crustacean seasoning — shaped, cooked, chilled and IQF frozen at 2.5–3.0 cm. It targets hotpot and upscale foodservice as a premium, higher-priced line. Packed 500g/1kg, frozen -18 °C with 18–24 months shelf life. As a prepared surimi product with lobster character, the applicable certifications are food-safety and religious-compliance systems; MSC/ASC do not apply to the finished ball. Labeling must be honest: "lobster flavor," never "lobster meat."

Key Features

Surimi + lobster flavor — premium, crustacean-characterized
Round IQF — uniform 2.5–3.0 cm, individually quick-frozen
Pack: 500g or 1kg; 1kg × 10 bags/ctn (10kg/ctn)
Frozen -18 °C; shelf life 18–24 months
Skin-free; flavor-graded

Applications

Hotpot / premium foodservice — higher price point
Upscale retail — seafood-snack positioning
Private label / OEM

Certifications

HACCP / BRC / IFS / ISO 22000 — food-safety management systems
HALAL / KOSHER — available on request
MSC / ASC — NOT applicable — the finished ball is a prepared surimi product; eco-labels for wild/farmed seafood do not attach. Food-safety and religious certifications are the correct claims.
Labeling rule: must state "lobster flavor" / "lobster-flavored surimi" — not "lobster meat" — to avoid misdescription.

Storage & Shelf Life

Keep frozen at -18 °C or below. Typical shelf life 18–24 months under an unbroken cold chain. To serve: cook from frozen in soup/hotpot, or fry for street-style. Do not refreeze after thawing.

FAQ

Q1. Why is lobster ball under HS 1605.30? A. Because the characterizing ingredient is lobster flavor (crustacean), the product is classified under HS 1605.30 (lobster, prepared or preserved), not 1604.20 (prepared fish). Confirm the 10-digit line with Philippine BOC.

Q2. Is this a real lobster product or flavored surimi? A. It is a surimi-based ball with lobster flavoring, not whole lobster meat. HS 1605.30 reflects the lobster characterization; verify exact composition with your customs broker. Labeling must say "lobster flavor," never "lobster meat."

Q3. What channel is this product for? A. Positioned for hotpot and premium foodservice with a price premium. MOQ is one 20-foot reefer container (1×20RF).

Q4. Are MSC or ASC certifications applicable? A. No. Lobster Ball is a prepared surimi product; the finished ball 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.