• One SKU, multiple species — saves buyers the labour of sourcing and blending separately.

• Hot-pot / foodservice ready — balanced variety in every pack.

• Customizable recipe — component ratio and items adjustable to buyer spec.

• IQF blending — pieces stay separate, no clumping in the bag.

• Food-safety certified — HACCP, BRC, ISO 22000, HALAL, EU 853.

• Long frozen shelf life — stable at -18 °C for up to 24 months.

• Hot pot / steam boat restaurants.

• Seafood hot-pot chain supply.

• Ready meals / frozen meal kits.

• Retail frozen mixed-seafood bags (private label supported).

• Buffet and catering.

• Food safety: HACCP, BRC, ISO 22000, HALAL, EU Reg. (EC) 853/2004.

• Sustainability (per component): Wild-caught items (squid, some white fish) → MSC where the fishery is certified. Farmed items (shrimp, mussel) → ASC / BAP / GLOBALG.A.P. A mixed pack should NOT carry a single blanket MSC/ASC label — each species is certified on its own.

• (No allergen statement per current copy standard.)

• Store at -18 °C or below. Shelf life 24 months from production.

• Packaging: retail poly bag (e.g., 500 g / 1 kg) or foodservice carton (10 kg).

• MOQ: 1 × 20' FCL (≈ 10–12 MT) or per agreed pack schedule.

Q1. What species are actually inside the mixed seafood pack? A. A representative hot-pot mix contains vannamei shrimp (Litopenaeus vannamei), squid (Loligo / Todarodes pacificus), mussel meat (Mytilus / Perna viridis) and white fish (Gadus chalcogrammus / tilapia). The exact species and ratio of every component are fixed on the specification sheet and purchase order — always confirm the component list, because a "seafood mix" from different suppliers is never identical.

Q2. What HS code should I declare for a mixed seafood pack? A. It depends on processing. A plain raw frozen mix has no single HS code — customs classifies it by essential character / the predominant component (shrimp-led → 0306.17; squid-led → 0307.43; fish-led → 0304.89), or by GIR 3(c) if no predominant item. If the mix is cooked, seasoned, sauced or battered, it becomes HS 1605.x (prepared/preserved mixed seafood). Provide a component breakdown to your broker.

Q3. Is the pack wild-caught or farmed, and which sustainability certificate applies? A. It is both — squid and much white fish are wild-caught; shrimp and mussel are farmed. Therefore sustainability is per component: MSC for the wild items (where certified), ASC/BAP/GLOBALG.A.P. for the farmed items. Do not expect or apply one single MSC or ASC label to the whole pack; certify each species separately.

Q4. Can the composition be customized? A. Yes. The component list and the ratio between shrimp / squid / mussel / fish can be adjusted to the buyer's recipe and price target. Minimum and maximum proportions may apply for production run efficiency — confirm with the sales team.

Q5. Is the mixed pack raw or pre-cooked? A. Both formats are supplied: raw frozen (for kitchen cooking) and partially/fully cooked (heat-and-serve). The HS code and reheating instruction depend on which you choose, so state it clearly on the order.

Q6. How is the mix frozen — IQF or block? Will it clump? A. Components are individually quick-frozen (IQF) then blended, so pieces stay separate and do not clump in the bag — easy to portion. Block freezing is not used for mixed packs because it would fuse different species together.