Frozen Gutted Grey Mullet – Industry Overview
Frozen gutted grey mullet, scientifically named Mugil cephalus, is one of the most mainstream bulk seafood export items from coastal China. The trade term "gutted" or "eviscerated roe-off" means all intestines, fish roe and swim bladders are completely removed right after capture, while the head, tail and whole fish body remain intact. The corresponding HS customs code is 030389, which applies to frozen eviscerated whole marine fish for global customs declaration. This processing standard has become mandatory for shipments to West Africa and the Middle East, forming a complete industrial chain around fishing, processing and cold-chain export.
Production Base and Export Performance
Fujian Province, including Xiamen, Quanzhou and Shishi, accounts for more than 70 percent of China's total export volume of gutted grey mullet, serving as the global core supply base. In the second quarter of 2026, export volume to Nigeria, Ghana, Togo, Benin and Congo rose sharply by 34 percent year on year, supported by continuous local demand for affordable fried seafood. The most popular size is 1,000 to 2,000 grams per fish, packed 5 to 7 pieces into a 10-kilogram export carton. The FOB Xiamen price stays steady at USD 800 to 1,000 per metric ton. Smaller fish weighing 500 to 1,000 grams are priced lower for low-budget bulk orders. A full 40-foot refrigerated container can carry roughly 27 tons of goods, and full-container buyers can negotiate better bulk discounts. Most bulk trade uses BQF block freezing with a 95 percent net weight and 5 percent ice glaze, while only supermarket retail orders adopt IQF individual quick freezing to avoid adhesion between fish.
Seasonal Supply and Pricing Dynamics
Raw material supply is strictly controlled by fishing seasons in the South China Sea. The fishing peak falls between April and August every spring and summer. Massive new catches bring sufficient raw materials, factory inventories stay high, and export prices slide moderately, creating the best window for full-container shipments. From September to February, fishing activities shrink significantly, raw fish becomes scarce, and market prices will climb steadily. Processors divide finished goods into two grades. Grade A fish have complete skin, no broken bellies and no bloodstains for West African supermarket chains. Grade B goods have minor surface damage without quality loss, targeting street fried fish restaurants at a price 8 to 12 percent cheaper than Grade A. Chinese factories widely adopt a profitable dual-sale model: they sort mullet roe and fish maw separately for high-value independent export, and process the remaining fish bodies into gutted mullet to lift overall profits.
Food Safety and Quality Control
Food safety inspection has reshaped the whole industry. Grey mullet is a histidine-rich oily fish, and bacteria in internal organs will rapidly produce histamine once the fish dies. West African and EU customs have tightened histamine testing sharply in recent years. Timely gutting can effectively cut bacterial sources and restrain histamine formation. Shipments of whole-round mullet without evisceration face extremely high risks of being detained or rejected at ports. All qualified factories must finish cleaning and freezing within six hours after fishing and maintain a constant temperature below minus 18 degrees Celsius throughout logistics. Under stable cold chain conditions, the shelf life of finished products can reach 24 months. Standard export certificates include HACCP food safety documents and health certificates to meet overseas customs clearance requirements.
