EU Approved Factory 4404/02016 · BRC · HACCP · FDA · HALAL
Chilled processing hall where fish is graded before entering the freezer

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Capability

Liquid Nitrogen IQF Freezing For Texture and Colour Retention

How fast a fish freezes decides how it thaws. Slow freezing grows large ice crystals that rupture the flesh; the fillet then weeps and the flake breaks.

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Step By Step

How It Runs In Practice

  1. Grading

    Fish are graded to the required size band before freezing so a carton holds one grade, not an average.

  2. Cutting

    Whole round, GGS, skin-on, skinless, butterfly and slice formats are cut chilled.

  3. Freezing

    IQF and BQF are standard. Liquid nitrogen quick-freezing is applied where the fastest freeze is required.

  4. Glazing

    Net weight is fixed at 100%, 95%, 90% or a customised glazing percentage and declared on the specification.

  5. Packing and cold storage

    Vacuum pack, IVP, bulk or private label, then held at -18 °C for container loading.

Products Built On It

Where You See the Difference

Farm raised Japanese sea bass on ice at the FFH Food factory in Zhuhai Japanese Sea Bass Lateolabrax japonicus 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
View specifications Whole red tilapia plated with lemon slices showing bright red skin Red Tilapia Oreochromis spp. Freshwater farmed Red Tilapia with firm tender flesh, frozen by IQF as whole round, GGS and butterfly cut for steaming and hot pot service.
  • Whole Round
  • GGS
  • Butterfly Cut
  • Pre-Sliced Fillet
View specifications Whole mandarin fish plated showing its spotted body and spined dorsal fin Mandarin Fish Siniperca chuatsi Controlled freshwater aquaculture Mandarin Fish, IQF frozen as whole round, GGS, HGG and pre-sliced boneless fillet for hot pot service.
  • Whole Round
  • GGS
  • HGG
  • Pre-Sliced Fillet
View specifications
Who Benefits

Buyer Groups This Matters To

Foodservice and Restaurants

A kitchen does not buy fish, it buys a plate cost and a service time. Fixed portion grades and dressed formats are what make both predictable.

Hot Pot Chains and Central Kitchens

Multi-site operators cannot rely on each outlet seasoning and slicing fish the same way. The answer is to finish the product before it leaves the fact

Related Reading

Buyer Questions

Liquid Nitrogen and IQF Freezing Questions

Why use liquid nitrogen rather than a standard blast freezer?

Rapid freezing prevents large ice crystals from forming, which preserves the delicate flaky texture of the fish and keeps its natural white colour through international transit.

Which items can be liquid nitrogen frozen?

Sea bass fillets are run this way as standard, and it is available as a premium option on red tilapia.

Can we specify the glazing percentage?

Yes. Net weight is agreed at 100%, 95%, 90% or a percentage you set.

Ask About Liquid Nitrogen and IQF Freezing

We will walk through how this applies to the species and formats you buy.

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