● Scientific name: Cololabis Saira
● Common size: Various size (e.g., 60-70g, 90-110g, 140g+)
● Common packaging: 10kg/ctn or customized
OEM is accepted (tag/label/logo...)
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Description
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Product Details
AAA Frozen Pacific Saury
The ultimate expression of this autumn classic: flawless silver skin, unbroken scales, uniform size, and a plump, oil‑rich body. Known as sanma throughout Northeast Asia, this premium grade delivers exceptionally rich, fatty flesh with a clean, savory flavor and the signature bittersweet finish that connoisseurs prize. Frozen at peak harvest from the North Pacific (either at sea or on land), the AAA standard ensures the delicate skin, firm yet tender texture, and natural fat content are preserved intact. Ideal for high‑end salt‑grilling, sashimi‑grade preparation (when ultra‑fresh), or upscale Japanese dining. Available whole round (head, tail, viscera intact; gutting optional), packed in protective layers to maintain appearance. A superior choice for discerning chefs, luxury seafood programs, and buyers who demand perfection in every fish.
Product Parameters -- AAA Frozen Pacific Saury
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FAQ
FAQ
01.What are the key sensory criteria for AAA grade frozen Pacific saury in a B2B contract?
AAA grade requires: intact silver-blue skin, bright clear eyes, red gills, firm belly (no burn or mushiness), clean sea odor (no ammonia/sour), and elastic flesh. Randomly inspect 5‑10% of cartons; if >5% fail any criteria, reject the lot.
02.What are the histamine limits for AAA Pacific saury exported to the EU and US?
EU: average 100 mg/kg (max single 200 mg/kg). US FDA: action level 35 mg/kg (max 200 mg/kg). Histamine is heat‑stable; buyers must require batch‑specific test reports from ISO 17025 labs and temperature data logger reports.
03.How does harvest season affect AAA grade quality and size selection?
Autumn catch (Sept‑Oct) has highest fat (>20%), richest flavor – best for grilling/sashimi. Summer catch is leaner and cheaper. Larger grades (#0, #1, #2) are for premium whole‑fish dishes; smaller grades (#3, #4) for canning or value‑added processing. Specify season and size tolerance in contracts.
04.What certifications or traceability documents are commonly required when importing AAA frozen Pacific saury?
For AAA grade shipments, buyers typically require a Health Certificate, an Origin Certificate, and a batch‑specific histamine test report from an ISO 17025 accredited laboratory. Additional documents often include a catch certificate to verify legality, a detailed temperature data logger report covering the entire cold chain, and sometimes a Marine Stewardship Council (MSC) sustainability certification if the fishery is certified. Full traceability records that link the batch number back to the exact vessel, catch date, and fishing area are increasingly mandatory in high‑end B2B transactions.
05.How is the net weight determined, and what is the industry standard for glazing on AAA frozen Pacific saury?
Net weight refers to the weight of the fish alone, excluding any protective ice glaze. A protective glaze is often applied to prevent dehydration and oxidation, but the glaze percentage must be clearly stated and agreed upon in the contract. The industry standard for AAA grade products typically limits glaze to 5–10%. Some premium contracts specify "net net weight," meaning the fish is weighed after the glaze is removed. Buyers should always request a detailed weight breakdown and may conduct random glaze‑drip tests upon arrival to ensure compliance.
