Product Parameters
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IQF Sardine |
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Scientific Name |
Sardinops sagax (Pacific Sardine) Sardinella aurita (Round Sardinella) Sardinella longiceps (Indian Oil Sardine) |
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Form |
Whole Round (W/R): The most common form, with gills and guts intact for extended freshness. HGT (Headed, Gutted & Tailed): Processed for convenience, removing the parts with the highest enzymatic activity to prolong shelf life and reduce preparation time . BQF (Block Quick Frozen): Frozen into solid blocks, ideal for the canning industry or bulk ingredient use . IQF (Individually Quick Frozen): Frozen individually, allowing for portion control |
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Size Grading |
Typically graded by count per kilogram (e.g., 3-5 pcs/kg, 5-7 pcs/kg, 7-10 pcs/kg, 10-15 pcs/kg) |
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Grade Classifications |
Grade A: For direct human consumption / Market Sale (perfect skin, full shape). Grade B: Suitable for processing (minor skin abrasions). Grade C: Designated for bait or the canning industry . |
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Glazing |
Typically protected by a thin layer of ice (glazing) at a rate of 5%-15% to prevent dehydration and freezer burn during transport . |
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Common Packaging |
10kg/ctn or customized |
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Freezing Methods |
Sea-frozen (frozen on board) or Land-frozen |
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Catching Methods |
Light catch or Trawling |
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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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Video Description
Culinary Applications & Techniques
Sourcing & Quality Assurance
Catch Method
Harvested using Light Purse Seine nets, a method that targets dense schools attracted to light at night, ensuring efficient catch with minimal bycatch.
On-Board Handling
To preserve the delicate skin and prevent bruising, sardines are often chilled in refrigerated seawater (RSW) immediately upon capture before being processed.
Freezing Zones
Available as Sea-Frozen (frozen onboard, preserving the ultimate freshness) or Land-Frozen (processed and frozen at coastal facilities).
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Certifications
Storage & Handling Instructions
Freezer Storage: Maintain a constant temperature of -18°C (0°F) or lower. Fluctuations can cause ice crystal damage to the delicate flesh .
Thawing Method: Thaw in the refrigerator overnight. For quick use, keep in a sealed bag and submerge in cold water for 20-30 minutes.
Freshness Check: The eyes should be clear and bright, the gills red, and the skin should have a bright, metallic luster after thawing.
Important: Do not refreeze. For optimal culinary results, cook the sardines as soon as they are thawed.
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