● Scientific name: Oreochromis mossambicus
● Common size: Various weights per piece (e.g., 200-300g, 400-600g, 800-1000g)
● Common packaging: 10kg/ctn or customized
OEM is accepted (tag/label/logo...)
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Product Details
BQF Frozen Tilapia WR
Packed into dense, uniform slabs where multiple whole round fish are frozen together as a single block. This block quick freezing technique maximizes cold storage efficiency and lowers transportation costs per metric ton – each solid slab stacks neatly in freezers and shipping containers. The fish are offered whole round (gilled and gutted), with firm, lean white flesh that has a mild, clean, and slightly sweet taste – a versatile option for everyday meals. The block format seals in natural moisture, texture, and nutrients while catering to high‑volume users. Well suited for canneries, institutional kitchens, and large‑scale food service operations that thaw entire slabs for batch baking, grilling, or frying. Provided in standard 10 kg or 20 kg cartons. A cost‑effective, space‑saving solution for buyers who require large quantities without individual portioning.
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FAQ
FAQ
01.What are the critical storage temperature requirements for BQF Frozen Tilapia WR, and how does block freezing affect temperature stability during storage?
BQF Frozen Tilapia WR must be stored at a constant temperature of -18°C or below. Because the fish are frozen into a dense, solid block, the thermal mass is much larger than individual IQF fish. This means that once fully frozen, a BQF block is more resistant to temperature fluctuations – it takes longer to warm up if the freezer door is opened or if there is a brief power outage. However, this also means that if the block does begin to thaw, it will take much longer to refreeze properly, increasing the risk of partial thawing and refreezing, which can damage texture. It is therefore essential to maintain strict temperature monitoring using data loggers throughout the cold chain – from the processing plant, through shipping, to the end-user's freezer. Any prolonged exposure above -15°C can cause ice crystal recrystallization, leading to a spongy texture upon thawing. For BQF products, suppliers typically recommend a maximum temperature variation of ±2°C during storage to ensure consistent quality.
02.What quality parameters should buyers inspect when receiving BQF Frozen Tilapia WR, and what are the acceptable norms for this grade?
Upon arrival, buyers should inspect BQF Frozen Tilapia WR for several key quality parameters. First, block integrity – the block should be solid and free from cracks, soft spots, or signs of partial thawing. Any visible gaps or frost on the inner plastic liner may indicate temperature abuse. Second, fish condition within the block – due to the BQF process, minor cosmetic defects such as slight tail bending, small scale loss, or minor skin abrasions are considered normal for this grade. However, excessive damage (e.g., broken heads, severe crushed bodies, or dark discoloration) should be rejected. Third, odor – upon thawing, the fish should have a mild, fresh, non-ammoniacal smell. Any sour, rancid, or chemical odor indicates spoilage. Fourth, flesh firmness – after complete thawing, the flesh should be firm and elastic; if it feels mushy or separates easily, it may have been stored improperly. Fifth, glaze and block weight – check that the net weight matches the label (after subtracting glaze, if applicable). For BQF, the glaze is typically minimal (0–5%) because the block itself protects against dehydration. Buyers are advised to take random samples from multiple cartons for thorough inspection before acceptance.
