Japanese Sea Bass Frozen Supplier From Zhuhai China

Name: Japanese Sea Bass
Brand: FFH Food

Product Overview

What Japanese Sea Bass Is and Who Buys It

Brackish-water farmed Japanese Sea Bass from our own ponds in Baijiao, Zhuhai, cut to whole round, GGS and skin-on fillet and frozen by liquid nitrogen IQF.

Whole Round
GGS
Skin-on Fillet
Skinless Fillet
Butterfly Cut

Who It Is For

Importers running full container programmes into Europe and the Middle East
Foodservice distributors supplying hotels and Cantonese restaurant groups
Retail buyers building own-label chilled and frozen fish ranges

Farm raised Japanese sea bass on ice at the FFH Food factory in Zhuhai.

Problems It Solves

What Goes Wrong Without It

01

Origin you can actually verify

Buyers who source sea bass through trading layers rarely know which pond the fish came from. Our sea bass is raised in ponds we operate in Baijiao and moved straight into our own processing hall, so lot traceability runs back to the harvest.

02

Texture that survives the freezer

Slow freezing forms large ice crystals and the flesh weeps on thaw. Liquid nitrogen IQF locks the fillet quickly so the flake structure and natural white colour hold through international transit.

03

Grades that match your pack

Retail packs, hotel portions and whole-fish counters all need different cuts. Whole round, GGS, skin-on, skinless and butterfly are run on the same line, so one container can carry several formats without splitting suppliers.

Key Benefits

Why Buyers Keep Reordering

Brackish-water farming at the Pearl River estuary gives a cleaner, sweeter profile than standard freshwater ponds.
Harvest, processing and loading are coordinated in-house, which shortens the gap between live fish and frozen product.
EU approval 4404/02016 plus BRC, FDA, HACCP and HALAL keeps the product eligible for European, Middle Eastern and Halal-market entry.
Glazing is declared and fixed at 100%, 95% or 90% net weight so landed cost is predictable.

Use Guide

Handling and Cooking

Keep the cartons at -18 °C or below through the whole cold chain.
Thaw under refrigeration overnight rather than in standing water so the flake stays intact.
Do not refreeze thawed fillets — portion what the service period needs.
For steaming service, bring whole fish to an even temperature before cooking so the thickest part finishes with the tail.

Technical Features and Specifications

Japanese Sea Bass Specification

Figures below come from the factory product record. Anything not published is marked TBC and confirmed on your specification sheet rather than estimated.

Scientific Name	Lateolabrax japonicus
Origin	Baijiao, Zhuhai, Guangdong, China — brackish water farmed
Whole Round Sizes	400-600 g, 600-800 g, 800-1000 g and above
GGS Sizes	400-600 g, 600-800 g, 800-1000 g and above
Skin-on Fillet Sizes	80-120 g, 120-160 g, 160-200 g, 200-260 g, 5/7 oz, 7/9 oz
Freezing Method	IQF / BQF / Liquid Nitrogen IQF
Net Weight	100%, 95%, 90% or customised glazing
Processing Standard	EU Approved Code 4404/02016
Certifications	BRC, FDA, HACCP, HALAL
Packing	Vacuum pack, IVP, bulk or private label
Storage	-18 °C or below

Application Scenarios

Where It Ends Up On the Plate

Cantonese steaming

Whole round and GGS at 600-800 g suit restaurant steaming service where the fish is presented on the plate.

European retail packs

Skin-on 5/7 oz and 7/9 oz fillets vacuum packed per piece for chilled cabinet resale.

Pan-searing and grilling

Butterfly cut and skin-on portions hold moisture under high heat without falling apart.

Product Photography

Cuts and Packing Formats

Photographs taken at the Zhuhai plant of the actual formats produced.

Whole round Japanese sea bass plated to show body shape and skin

Whole round frozen sea bass packed in transparent liners for export

Gutted gilled and scaled sea bass laid out after primary processing

Skin-on sea bass fillets in the 5 to 7 oz grade

Trimmed skin-on sea bass fillets arranged for IQF freezing

Sea bass fillets individually vacuum packed for retail distribution

Skinless boneless sea bass fillet ready for portioning

Butterfly cut sea bass opened flat for grilling and baking

Single whole sea bass photographed against a dark background

Comparison With Other Products

How It Differs From the Neighbouring Species

Product	Species	What Sets It Apart
Japanese Sea Bass (this product)	Lateolabrax japonicus	Firm flake, dark spotted skin, brackish water farmed in Zhuhai
Barramundi / Asian Sea Bass	Lates calcarifer	Softer buttery texture, a different species despite the shared trade name
Red Drum Fish	Sciaenops ocellatus	Tender juicy flesh with few pin bones, coastal farmed

Quality Control and Certifications

Processed Under EU Approval 4404/02016

The plant is certified to BRC, FDA, HACCP and HALAL. Quality control covers aquaculture, processing and finished product inside the same company.

Certifications

EU Approved 4404/02016
BRC
FDA
HACCP
HALAL

Customisation Options

Portion weights cut to your grade
Glazing at 100%, 95%, 90% or a set percentage
Bulk, retail, IVP or private label packing

Industries That Buy This Item

Capabilities Behind It

Buyer Questions

Japanese Sea Bass Sourcing Questions

Is this the same as Asian Sea Bass or Barramundi?

No. This is Japanese Sea Bass, Lateolabrax japonicus. It has a firmer texture and distinctive dark spots on the skin. Barramundi is Lates calcarifer, a different species that we also supply as a separate item.

What is the lead time for a 40ft container?

Typically 20-30 days after order confirmation, depending on the product forms required.

Which freezing method do you use?

IQF and BQF are both available, and liquid nitrogen IQF is used where the fastest freeze is needed to preserve fillet texture and colour.

Can you supply a fixed net weight?

Yes. Net weight is agreed up front at 100%, 95% or 90%, or to a glazing percentage you specify.

Is the factory approved for the European Union?

Yes. The plant carries EU approval number 4404/02016 and is certified to BRC, FDA, HACCP and HALAL.

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