IQF Layang Scad

A1: Yes. Layang scad serves a dual purpose in the seafood market. It is a popular fish for daily meals due to its nutrition and affordable price, widely exported to Japan, the Philippines, Malaysia, and Taiwan. At the same time, it is also used as high‑quality bait for larger predatory fish such as tuna and skipjack, particularly in the Japanese market where it is known as "Muroaji". In Japan's Izu Peninsula, Layang scad is even made into "Kusaya"-a traditional dried fish product described as "the most delicious in the world".

A2: Check the following indicators: (1) The fish should be frozen solid with no signs of partial thawing (e.g., soft spots, large ice crystals, or blood stains on the packaging). (2) The body should be firm and straight, not bent or misshapen. (3) The skin should retain its metallic blue‑green colour on the back and silvery white on the belly – any dull, yellowish, or brownish discolouration indicates oxidation or age. (4) The eyes should be clear and slightly convex, not sunken or cloudy. (5) The gills (if still attached) should be bright red or pink, not brown or grey. (6) After thawing, the flesh should rebound when pressed and have a fresh, mild sea‑breeze odour – any strong ammonia or sour smell means the fish is spoiled.

A3: The safest method is refrigerator thawing: place the whole IQF scad in a sealed plastic bag or covered container and refrigerate at 33‑39°F (2‑4°C) for 12‑24 hours until fully thawed. For faster thawing, you can submerge the vacuum‑packed fish in cold running water for about 30‑60 minutes. If the fish is gutted but still partially frozen, you can remove the gut cavity contents once sufficiently thawed, then continue thawing in the refrigerator. Avoid using hot water or a microwave, as these can partially cook the fish and ruin its texture. Once thawed, cook immediately and consume within 1‑2 days.

A4: Yes, you can cook it directly from frozen, but for optimal results-especially when frying or grilling-we highly recommend thawing it first. Cooking from frozen will require longer cooking times (roughly 50% more) and may result in uneven doneness. If cooking from frozen, ensure the internal temperature reaches 63°C (145°F) and the flesh flakes easily. For deep‑frying, frozen fish can be added directly, but handle carefully to avoid breaking.