Name: China BQF Layang Scad Manufacturers Suppliers Factory - Wholesale BQF Layang Scad - Changshion Foods
Brand: Changshion
SKU: 300535306

Description

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Product Parameters

BQF layang scad
Scientific Name	Decapterus Macrosoma
Common Size	Various size (e.g., 15-20pcs/ctn, 50-60pcs/ctn, 60-80pcs/ctn)
Common Packaging	10kg/ctn or customized
Freezing Methods	Land-frozen
Catching Methods	Light catch or Trawling
Payment Term	By TT
Leading Time	Within 7days after deposit
Origin	China
Expiration Date	Valid for 24 months from the date of production
Usage	Let it thaw naturally before processing
Direction	Make sure to cook thoroughly before eating
Keep Frozen at -18℃ or below

Video Description

Nutritional Highlights

BQF Layang Scad is not just a flavorful choice; it's a functional food packed with essential nutrients that are vital for daily wellness

Complete Protein

Provides all essential amino acids needed for muscle maintenance and repair in a low-calorie package.

Marine-Sourced Omega-3s

A natural source of long-chain polyunsaturated fats (EPA/DHA), which are crucial for cardiovascular health and cognitive function.

Rich in Selenium

An important antioxidant mineral that works in synergy with Omega-3s to support immune health and thyroid function.

Bioavailable Minerals

Contains easily absorbable calcium and phosphorus from the edible bones (especially when cooked until crisp), contributing to bone density.

Culinary Applications

Traditional Applications

Malaysian & Indonesian Cuisine

Essential for Gulai Lemak Ikan, a fragrant curry where the fish is slow-cooked in coconut milk and turmeric until the flavors meld perfectly. Also excellent in Ikan Bakar, where it is marinated in a rich spice paste and grilled over charcoal.

Vietnamese Cuisine

Used in Canh Chua Ca, a tangy tamarind soup where the firm fish chunks provide a hearty counterpoint to the sour broth and fresh herbs.

Modern Techniques

Confit Preparation

Slowly cooking Layang Scad fillets in low-temperature olive oil with aromatics (garlic, thyme) results in exceptionally tender, buttery flesh that can be flaked over salads or pasta.

Fish Burgers

The firm, dark flesh of Layang Scad makes for a robust and flavorful fish cake or burger patty, holding together better than flakier white fish.

Our Advantages

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Certifications

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FAQ

01.Are there many bones in Layang Scad, and how should I handle them when serving?

Layang Scad is a small, bony fish with a central backbone, rib bones, and a row of small pin bones running along the lateral line area. It also has a series of scutes (bony scales) along the lateral line that should be removed before cooking, as they are hard and unpleasant to eat. For whole‑fish preparations, the bones are relatively easy to pick out after cooking because the flesh separates cleanly from the skeleton. For fillets, run your fingers along the flesh to feel for remaining pin bones and remove them with tweezers. When serving to children or elderly people, choose the middle fillet portion and crush it with a spoon to check for any hidden bones.

02.Can I eat Layang Scad raw, such as in sashimi or ceviche?

We do not recommend consuming raw Layang Scad, as it is a wild‑caught pelagic fish that may carry parasites (e.g., anisakis) or bacteria. For raw preparations, the fish must be sushi‑grade – which requires specific handling, such as immediate gutting, rapid chilling to below 0°C within hours of capture, and a strict freezing protocol (‑20°C or lower for a minimum of 24 hours) to kill parasites. Most commercially available IQF Layang Scad is not processed with raw consumption in mind. If you wish to use it in ceviche, we strongly recommend cooking the fish first (e.g., lightly poached or grilled) and then marinating, rather than using completely raw fish.

03.What is the glazing (ice coating) on the product, and why is it applied?

Glazing is a thin layer of ice sprayed onto the frozen fish to protect it from freezer burn, dehydration, and oxidation during long‑term storage and transport. It acts as a barrier that seals in moisture and preserves the fish's natural colour and flavour. Typical glazing rates for IQF Layang Scad range from 5% to 15% of the total net weight. For example, a 10 kg carton with 10% glaze contains 9 kg of fish and 1 kg of ice. Some buyers prefer lower glaze (≤5%) to get more actual fish, while others accept higher glaze for extra protection in long‑distance shipments. Always check the label for the exact glaze percentage, and be aware that excessive glaze (over 15%) may indicate an attempt to add weight artificially.

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