Products Description
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Light Catch IQF round scad |
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Scientific Name |
Decapterus maruadsi |
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Common Size |
Various weights per piece (e.g., 50-60pcs/ctn, 80-100pcs/ctn, 120-140pcs/ctn) |
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Common Packaging |
10kg/ctn or customized |
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Freezing Methods |
Land-frozen |
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Payment Term |
By TT |
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Leading Time |
Within 7days after deposit |
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Origin |
China |
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Expiration Date |
Valid for 24 months from the date of production |
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Usage |
Let it thaw naturally before processing |
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Direction |
Make sure to cook thoroughly before eating |
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Keep Frozen at -18℃ or below |
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Product Details

Culinary Applications

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FAQ

Common Problem
What does "light catch" mean for frozen round scad?
"Light catch" (light purse seine) uses powerful underwater lamps to attract round scad at night, then gently encircles them with a purse seine net. This method minimizes stress and physical damage to the fish, resulting in firmer texture, less scale loss, cleaner appearance, and milder fishy odor compared to trawl‑caught scad. Light‑caught round scad is considered a premium product, suitable for steaming and high‑value culinary applications.
What is IQF and why is it beneficial for light catch round scad?
IQF stands for Individually Quick Frozen. Each fish is frozen separately rather than in one large block. When combined with light catch, IQF preserves the premium texture and freshness achieved by gentle harvesting. IQF allows buyers to easily portion out only the number of fish needed, avoiding repeated thawing and refreezing of a whole block. It also maintains individual fish integrity, which is important for foodservice and retail presentation.
Is light catch IQF round scad suitable for steaming?
Yes, absolutely. Light catch IQF round scad is the preferred grade for steaming because the gentle harvesting method preserves the fish's natural texture, flavor, and appearance. Steaming requires intact skin, bright eyes, red gills, and firm flesh – all characteristics of premium light‑caught fish. Simply thaw the IQF fish in the refrigerator overnight, then steam whole with ginger and scallions for 8–12 minutes. It delivers a clean, sweet taste with minimal fishiness.
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