Name: China Seafrozen Sardine Manufacturers, Suppliers and Factory - Wholesale Service - Changshion Foods
Brand: Changshion
SKU: 300603283

Description

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Product Parameters

Seafrozen Sardine
Scientific Name	Sardinops sagax (Pacific Sardine) Sardinella aurita (Round Sardinella) Sardinella longiceps (Indian Oil Sardine)
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
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)
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 .
Glazing	Typically protected by a thin layer of ice (glazing) at a rate of 5%-15% to prevent dehydration and freezer burn during transport .
Common Packaging	10kg/ctn or customized
Freezing Methods	Sea-frozen (frozen on board) or Land-frozen
Catching Methods	Light catch or Trawling
Payment Term	By TT
Leading Time	Within 7days after deposit
Origin	China
Expiration Date	Valid for 24 months from the date of production
Usage	Let it thaw naturally before processing
Direction	Make sure to cook thoroughly before eating
Keep Frozen at -18℃ or below

Video Description

Culinary Applications & Techniques

The sardine's high oil content and small size make it exceptionally responsive to high-heat cooking. It is a staple of Mediterranean, Southeast Asian, and Latin American street food cultures.

Signature Applications

Mediterranean Grilling

The classic preparation. Sardines are gutted, butterflied, and simply grilled over charcoal with sea salt, lemon, and olive oil. The skin chars and crisps while the oily flesh stays moist.

Escabeche / Pickling

A traditional preservation method where fried sardines are marinated in a hot vinegar brine with garlic and paprika. The acidity cuts through the richness of the fish, creating a balanced, tangy appetizer.

Southeast Asian Frying

Sardines are often coated in a light turmeric or rice flour dusting and deep-fried until the entire fish-head, bones, and all-becomes a crispy, salty, and entirely edible snack.

Canning (The Original Preservation)

While we offer fresh frozen, it is worth noting that the sardine's firm texture makes it the world's preferred fish for high-quality tinned preserves.

Nutritional Highlights

Seafrozen sardines are widely recognized by nutritionists as one of the most concentrated sources of bioavailable nutrients in the world, often recommended as a functional food for all ages.

Bioavailable Calcium (The Bone Factor)

Because the bones are soft and edible, consuming sardines provides a highly absorbable form of calcium that is superior to dairy for many populations. This is crucial for preventing osteoporosis and supporting skeletal development.

Peak Omega-3 Concentration

Sardines are among the richest sources of EPA and DHA. These fatty acids are essential for reducing systemic inflammation, supporting cognitive function, and maintaining cardiovascular elasticity.

Complete Protein Profile

Provides all essential amino acids in a low-calorie, easily digestible format, making it ideal for muscle maintenance and metabolic health .

Dense Micronutrients

A natural source of Vitamin D (often lacking in modern diets), B12 (for nerve health), and Selenium (a powerful antioxidant) .