Should I request ASC or BAP certification for Pacific ocean perch?

No. ASC/BAP are aquaculture certifications, but Pacific ocean perch is wild-caught only and not farmed commercially. The correct eco-label is MSC (or an equivalent national sustainable-fishery program).

What HS code applies to Pacific ocean perch products?

Fillets: HS 0304.89 (EU 03048929 lists Sebastes alutus; US HTS 0304.89.xx, general duty Free). H&G or whole round: HS 0303.89. Confirm the 8-10 digit code with your customs broker.

Fillet vs H&G vs whole, and IQF vs block frozen?

Fillet: boneless, skin-on/off, highest value. H&G (headed & gutted): 8-24 oz, lower cost. Whole round: lowest cost, max yield control. IQF gives single fillets (retail/portion); block (BQF) is economical for reprocessing. Both supplied.

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Pacific Ocean Perch Fillet (Redfish) | Frozen Sebastes alutus

Name: Pacific Ocean Perch Fillet (Redfish) | Frozen Sebastes alutus
Brand: Easy Seafood

Pacific ocean perch (POP) — also called redfish, Pacific rockfish, rose fish or red perch — is the fish Sebastes alutus (Gilbert, 1890), a member of the family Sebastidae (rockfishes), order Scorpaeniformes. It is a cold-water, demersal-to-semi-pelagic groundfish of the North Pacific. Despite the market name "redfish," it is not a drum (e.g. red drum Sciaenops ocellatus), not a snapper (e.g. Lutjanus), and not the Atlantic redfish (Sebastes norvegicus).

What It Is

Pacific ocean perch is a 100% wild-caught species. It grows slowly, matures late (≈10 years), and can live nearly a century — traits that make it biologically unsuitable for aquaculture, so essentially all supply is wild capture. The raw flesh is white, turning opaque white when cooked; the texture is lean yet fairly firm with a fine flake, and the flavor is delicate and mildly nutty. It is one of the most important commercial rockfish fisheries of the North Pacific (Gulf of Alaska, Bering Sea / Aleutian Islands, BC Canada, Russia Far East, Japan).

Key Features

Wild & sustainable: Managed under strict quota / TAC systems (US NOAA, Canada DFO, Russia); MSC-certified fisheries available.
Lean white meat: ~18.6 g protein, ~1.6 g fat per 100 g (raw); very high in selenium, phosphorus and vitamin B12.
Mild, versatile flavor: Nutty, low-oil profile — an excellent substitute for cod / pollock in many recipes.
Flexible formats: Skin-on or skinless, boneless fillet; also available H&G (headed & gutted) and whole round.
Freezing: IQF individual fillets or block (BQF) frozen; glaze 0–20% (100% net weight available).
Traceable supply: Alaska / Russia Far East raw material, processed in China's certified plants.

Applications

Foodservice: Fish & chips, tacos, fish sandwiches, baked/grilled plates, chowders.
Retail: Skinless boneless fillets in consumer packs (vacuum or modified-atmosphere).
Value-added / prepared: Battered & breaded portions, surimi raw material, ready-to-cook meals.
Institutional: School, hospital and military catering (lean, low-mercury white fish).

Certifications & Packaging

Baseline: HACCP · BRC · HALAL · ISO 22000 · FDA · EU Reg. 853.
Eco-cert (source-matched): MSC for wild capture (the legitimate, expected cert for this species).
ASC / BAP / GLOBALG.A.P — NOT applicable: Pacific ocean perch is not farmed at commercial scale, so aquaculture certifications do not apply. Buyers should expect MSC (or national sustainable-fishery equivalents), not ASC/BAP.

Storage & Handling

Temperature: ≤ −18 °C.
Shelf life: 24 months from production.
Packaging: IQF: 10 kg bulk / retail bags; Block: 10 kg carton. Inner PE liner, outer carton.
MOQ: 1×20'RF ≈ 10–12 MT; 40'RF ≈ 24–27 MT (mixed allowed).
Glaze: 0–20% protective ice glaze (100% net weight on request).

FAQ

Q1. Is "Pacific redfish" the same as red drum or red snapper?
No. Pacific redfish here is Sebastes alutus (rockfish, family Sebastidae). It is distinct from red drum (Sciaenops ocellatus, a warm-water drum), red snapper (Lutjanus campechanus and relatives, snappers), and the Atlantic redfish (Sebastes norvegicus). Always confirm the Latin name Sebastes alutus on the invoice to avoid substitution.

Q2. Should I ask for ASC or BAP certification?
For this species, no — ASC/BAP are aquaculture certifications and Pacific ocean perch is wild-caught only (it cannot be farmed commercially). The correct eco-label is MSC (or an equivalent national sustainable-fishery program). Requesting ASC/BAP would signal a mismatch.

Q3. What HS code applies to your product?
For fillets (our core product): HS 0304.89 (frozen fillets of other fish; the EU sub-position 03048929 explicitly lists Sebastes alutus / Pacific ocean perch; US HTS 0304.89.xx, general duty Free). For H&G or whole round fish: HS 0303.89 (other frozen fish). Confirm the exact 8–10 digit code with your customs broker.

Q4. Fillet vs H&G vs whole — and IQF vs block?

Fillet: boneless, skin-on/off — highest value, fastest to cook.
H&G (headed & gutted): 8–24 oz, 12–14 inch — lower cost, good for simmering/stock.
Whole round: lowest cost, max yield control at plant.
IQF gives single-frozen fillets (best for retail/portion); block (BQF) is economical for further processing. We supply both.

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